Description
A refreshing and zesty Lemon Potato Salad featuring tender baby potatoes marinated in a tangy lemon dressing, enhanced with fresh green onions and parsley. This quick and easy recipe is perfect as a light side dish for any meal.
Ingredients
Scale
Potatoes
- 1 kg / 2 lb baby potatoes
- 2 tbsp salt (for boiling water)
Salad
- 1 cup green onions, sliced
- 1/4 cup parsley, finely chopped
Dressing
- 5 tbsp / 75 ml extra virgin olive oil
- 1/4 cup / 65 ml lemon juice
- 1 tbsp lemon zest (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
Instructions
- Prepare the Dressing: Combine olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Shake well until the dressing is thoroughly mixed and emulsified.
- Cook the Potatoes: Halve the baby potatoes into pieces about 2.5 cm (1 inch) in size. Boil a large pot of water with 2 tablespoons of salt. Add the halved potatoes and simmer for approximately 5 minutes or until just cooked. Drain the potatoes and transfer them to a large bowl.
- Marinate Potatoes: While the potatoes are still hot, pour half of the prepared lemon dressing over them. Toss gently to coat all potatoes. Let the potatoes marinate for at least 30 minutes to absorb the flavors.
- Add Fresh Ingredients and Serve: After marinating, add sliced green onions and finely chopped parsley to the potatoes. Pour the remaining dressing over the salad and toss gently to combine. Serve immediately or chilled as desired.
Notes
- Use baby potatoes for the best texture and quick cooking time.
- Marinating the potatoes while warm helps them absorb the dressing better.
- Adjust sugar and salt in the dressing according to your taste preference.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To make it vegan and gluten-free, ensure your Dijon mustard contains no additives.
