Description
A fresh and zesty Lemon Potato Salad featuring tender baby potatoes tossed in a vibrant lemon and Dijon mustard dressing, garnished with green onions and parsley, perfect for a light and flavorful side dish.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for boiling water)
Dressing
- 5 tbsp / 75 ml extra virgin olive oil
- 1/4 cup / 65 ml lemon juice
- 1 tbsp lemon zest (from 1 large lemon)
- 1 garlic clove, large, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Mix-ins
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Instructions
- Prepare the Dressing: Combine the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Secure the lid and shake well until all ingredients are fully emulsified and combined into a smooth dressing.
- Cook the Potatoes: Halve the baby potatoes into approximately 2.5 cm (1 inch) pieces. Bring a large pot of water to a boil, adding 2 tablespoons of salt. Add the potatoes to the boiling water and simmer gently for 5 minutes or until they are just cooked but still firm. Drain the potatoes and transfer them to a large mixing bowl while still hot.
- Marinate Potatoes: While the potatoes are still warm, pour half of the prepared dressing over them. Stir gently to coat all pieces evenly. Allow the potatoes to marinate in the dressing for at least 30 minutes to absorb the flavors.
- Finish the Salad: After marinating, add the sliced green onions and chopped parsley to the potatoes. Pour in the remaining dressing and toss gently to combine all ingredients evenly. Serve the salad fresh or chilled.
Notes
- Use baby potatoes as they cook quickly and hold their shape well.
- Marinating the potatoes while warm helps them absorb the dressing better.
- This salad can be served chilled or at room temperature.
- Adjust the sugar and salt in the dressing according to your taste preference.
- For an extra tangy flavor, add extra lemon juice or zest.
