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Zesty Lemon Potato Salad

A bright and fresh take on traditional potato salad, featuring lemon, ginger, and herbs for a flavorful side dish that’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 pounds Baby gold or red potatoes Choose potatoes that hold their shape well.
  • 1 large Lemon, juiced and zested For layered citrus flavor.
  • 1 inch Fresh ginger, grated Add more or less to taste.
  • 3 tablespoons Olive oil, extra virgin Quality oil enhances flavor.
  • 1/2 cup Greek yogurt Optional for creaminess; can omit for dairy-free.
  • 1 tablespoon Dijon mustard Helps emulsify the dressing.
  • 1 clove Garlic, grated Use finely grated for a mild flavor.
  • 1/4 cup Fresh herbs (dill and parsley), chopped Adds freshness.
  • 1/2 cup Crunchy bits (celery or radishes), chopped For texture, optional.

Method
 

Preparation
  1. Cut the potatoes into halves or quarters so they are uniform in size.
  2. Add the potatoes to a pot with cold water and a big pinch of salt. Simmer until just fork-tender.
  3. Drain the potatoes and spread them out on a tray to steam off excess moisture.
  4. While the potatoes are warm, toss them with half of the dressing to allow them to soak up the flavor.
  5. Chill slightly, then add the rest of the dressing, fresh herbs, and crunchy bits.
  6. Taste and adjust lemon or salt as desired.

Notes

Serves well slightly chilled, not ice-cold. Garnish with extra lemon zest and chopped herbs for a bright presentation. Leftovers can be stored in the fridge for 3-4 days; refresh with olive oil and lemon if tightens up.