Lemon Herb Potato Salad
Lemon Herb Potato Salad is a vibrant, refreshing dish that combines tender baby potatoes with zesty lemon and aromatic fresh herbs. This easy-to-make salad is perfect for summer picnics, barbecues, or family dinners, bringing a burst of flavor to any meal. With its delightful crunch from red onion and the creamy texture of potatoes, this salad not only pleases the palate but also evokes fond memories of sunny gatherings. Enjoy it chilled as a side or light meal that everyone will love!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 1/2 cup fresh parsley, chopped
- 1/4 cup lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- 1/4 cup red onion, finely chopped
- 2 tsp Dijon mustard
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender (about 12-15 minutes). Drain and let cool completely.
- While cooling, finely chop the parsley and prepare the dressing by whisking together olive oil, lemon juice, Dijon mustard, salt, and pepper in a mixing bowl.
- Once cooled, chop the potatoes into bite-sized pieces and combine them with parsley and red onion in a large bowl.
- Drizzle the dressing over the potato mixture and gently toss until well combined.
- Chill in the fridge for at least 30 minutes before serving to allow flavors to meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 180
- Sugar: 2g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: For added texture, try substituting chopped dill or chives for parsley. Mix in diced cucumbers or cherry tomatoes for extra crunch. Store leftovers in an airtight container in the fridge for up to three days.