Lemon Potato Salad Recipe
Bright, herby potato salad tossed in a lemon-Dijon vinaigrette with capers and fresh dill. Tastes great warm or chilled.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
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.