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Lemon Potato Salad Recipe

Lemon Potato Salad Recipe

Bright, herby potato salad tossed in a lemon-Dijon vinaigrette with capers and fresh dill. Tastes great warm or chilled.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
 

Main Ingredients

  • 2 lb Yukon gold potatoes scrubbed; baby potatoes work too
  • 1 tbsp kosher salt for the pot
  • 0.33 cup extra-virgin olive oil
  • 0.25 cup fresh lemon juice freshly squeezed
  • 2 tsp lemon zest
  • 1.5 tbsp Dijon mustard
  • 1 tsp honey or sugar
  • 2 tsp minced garlic
  • 0.75 tsp kosher salt for dressing
  • 0.5 tsp black pepper
  • 0.5 cup red onion finely chopped
  • 0.5 cup scallions thinly sliced
  • 2 tbsp capers rinsed
  • 0.5 cup fresh parsley chopped
  • 2 tbsp fresh dill chopped

Instructions

Preparation Steps

  • Cut larger potatoes into 1- to 2-inch chunks.
  • Boil potatoes in a large pot of salted water until just tender, 12 to 15 minutes.
  • Drain well and let steam-dry in the colander for 2 minutes.
  • Whisk olive oil, lemon juice, zest, Dijon, honey, garlic, 0.75 tsp salt, and pepper in a large bowl.
  • Add warm potatoes and toss with half the dressing. Rest 5 minutes to absorb flavors.
  • Fold in red onion, scallions, capers, parsley, and dill until evenly distributed.
  • Pour in remaining dressing and toss gently. Taste and adjust seasoning.
  • Serve warm, or chill 30 minutes for a brighter, firmer salad.

Notes

For a creamy twist, stir in 2 tbsp Greek yogurt or mayo. Add chopped hard-boiled eggs or crumbled feta for extra protein. Leftovers keep up to 3 days in the fridge; refresh with a squeeze of lemon before serving.
This recipe is an original creation inspired by classic Lemon Potato Salad Recipe flavors. All ingredient ratios and instructions are independently developed.