Lemon potato salad isn’t your average side dish. Where classic potato salads lean on mayonnaise for creaminess, this version lets bright flavors shine. Zippy lemon, savory garlic, and a heap of fresh herbs create a salad that pairs beautifully with everything from grilled chicken to burgers. It’s light, easy to assemble, and somehow both simple and elegant.
This recipe is ideal for those moments when you crave something fresh but satisfying. Let’s dive in—from choosing the right potatoes, to preparation and flavor tips.
Why Lemon Potato Salad?
Lemon potato salad brings together the heartiness of potatoes and the flair of a punchy vinaigrette. There’s no heavy dressing here. Instead, you get layers of lemony tang, aromatic olive oil, and vibrant herbs such as parsley, mint, and dill. The result: a dish that’s as good for a picnic as it is for a weeknight meal.
Ingredients: The Building Blocks of Freshness
Selecting fresh, quality ingredients is key. Here’s what you’ll need:
| Ingredient | Quantity | Purpose |
|---|---|---|
| Baby potatoes | 2 lbs | Firm, creamy texture |
| Fresh lemon juice | 3 tbsp | Bright acidity |
| Lemon zest | 2 tsp | Extra citrus aroma |
| Extra-virgin olive oil | 1/4 cup | Richness, glue for the dressing |
| Dijon mustard | 1 tbsp | Tang and depth |
| Honey | 1 tsp | Mellowing the sharp flavors |
| Garlic (minced) | 2 cloves | Savory punch |
| Green onions | 4 (sliced) | Mild onion note and crunch |
| Fresh parsley | 1/4 cup chopped | Clean, herbal freshness |
| Fresh mint | 2 tbsp chopped | Cool undertone |
| Fresh dill | 2 tbsp chopped | Distinctive tang |
| Kosher salt | To taste | Seasoning |
| Black pepper | To taste | Warmth and bite |
Swap-ins are easy: Try chives, basil, or tarragon if you don’t have one of the main herbs.
Choosing the Right Potatoes
Not every potato is created equal for salad. You want potatoes that hold their shape after boiling, soak up dressing, and aren’t mealy. Small waxy potatoes—such as Yukon Gold, red potatoes, or fingerlings—are best. They have thin, tender skins and a smooth, creamy interior.
Tip: Don’t peel them. The skin adds earthiness and a bit of color.
For best results, cut your potatoes into even, bite-sized pieces before boiling. This helps them cook evenly and gives more surface area for the dressing to cling to.
Preparing the Potatoes
Getting the base right makes all the difference:
- Cut and Rinse: Slice potatoes into 1-inch chunks. Rinse briefly to remove excess starch, which keeps the salad from getting gummy.
- Boil in Salted Water: Place chunks in a pot, cover with cold water, and add 1–2 tablespoons of kosher salt per gallon. Bring to a gentle boil.
- Simmer Gently: Lower to a simmer once boiling, and cook for 8 to 12 minutes. They should be just fork-tender, not falling apart.
- Drain and Steam Dry: Pour potatoes into a colander and let them air steam for a few minutes. This keeps them from getting soggy.
- While Hot, Transfer to Bowl: Place drained potatoes in a large mixing bowl for immediate dressing.
Making the Lemon Herb Dressing
While the potatoes cook, whip up the dressing. This lets flavors meld and saves time.
- In a bowl, whisk together:
- Extra-virgin olive oil
- Fresh lemon juice
- Lemon zest
- Dijon mustard
- Honey
- Minced garlic
- Salt and black pepper
Example: A well-balanced dressing tastes lively, not harsh. Taste and adjust lemon or honey as needed.
Assembling the Potato Salad
- Dress While Warm: Pour half the dressing onto the hot potatoes. Toss gently to coat. Warm potatoes absorb flavors best.
- Let Them Soak: Allow the potatoes to rest for 20–30 minutes. Marination is where magic happens. Flavors seep in, making every bite pop.
- Add Fresh Herbs and Green Onions: Stir in green onions, parsley, mint, and dill. Toss with the remaining dressing for a final flourish.
- Final Boost: Taste and adjust seasoning. If it needs more lemon, add a quick zest or squeeze.
Serving Suggestions
Serve lemon potato salad warm or at room temperature. Either way, the flavors shine.
Pairings:
– Grilled seafood, chicken, or steak
– Burgers or veggie burgers
– Roasted vegetables or grilled corn
– Simple leafy green salads
This salad keeps well, so it’s a favorite for barbecues and meal prep alike.
Handy Tips & Variations
Bring out the best in each batch with these tips:
- Use fresh lemon—always. Bottled juice falls short in freshness and aroma.
- Don’t skip the marination. Even a short rest lets potatoes soak up flavor.
- Season as you go. Salt the water, salt the potatoes, and check the dressing.
- Customize your herbs. Swap in basil, cilantro, or chives for a different spin.
- Add-ons for variety: Try crumbled feta, capers, roasted red peppers, chopped hard-boiled egg, or sliced radish.
If you crave extra bite, toss in a spoonful of chopped pickles or a dash of chili flakes for a little kick.
Storage and Leftovers
Lemon potato salad stores well in the fridge. The flavors deepen, making it even tastier the next day.
- To store: Transfer leftovers to an airtight container. Refrigerate for up to 4 days.
- To serve: Let the salad sit at room temperature 15–20 minutes before serving. This wakes up the flavors.
- Refresh: Add extra herbs or a quick squeeze of lemon if the salad has sat for a day or more.
Note: The fresh herbs may fade in color after a night in the fridge. Add a handful of chopped parsley before serving for a green burst.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely. Prepare the dressing and potatoes separately a day in advance. Combine and add fresh herbs an hour before serving for best texture and color.
What if I don’t have Dijon mustard?
Whole-grain or spicy brown mustard work. Even a mild yellow mustard will add tang, though the flavor will be slightly different.
Is this recipe vegan?
It is vegetarian as written. Swap agave or maple syrup for honey if you’d like it fully vegan.
Lemon Potato Salad at a Glance
Here’s a snapshot of the process:
| Step | Action |
|---|---|
| Prep | Cut and rinse potatoes |
| Cook | Boil in salted water, then drain |
| Dress | Toss hot potatoes with lemon dressing |
| Rest | Let marinate for 20–30 minutes |
| Finish | Add fresh herbs, green onions, final toss |
| Serve | Warm or at room temperature |
With citrusy brightness and a wholesome base, this lemon potato salad stands out at any table. Tangy, light, and aromatic, it’s a quick favorite and a crowd-pleaser. Whether you need a vibrant picnic side or a weeknight update to your routine, try this zesty recipe and let every forkful speak for itself.
Lemon Potato Salad
This no mayo lemon potato salad is bright and zesty. It’s full of fresh herbs. It’s the perfect light side dish for picnics. Bring it to BBQs or summer potlucks.
Ingredients
- 2 tablespoons fresh mint, chopped
- 2 pounds small red or yellow potatoes or baby potatoes
- 3 medium green onions, thinly sliced
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon honey
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 cloves garlic, minced
- salt and freshly ground black pepper, to taste
Instructions
- Cut the potatoes into 1-inch chunks and place them in a large pot. Cover them with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Reduce the heat to a simmer and cook for 7-10 minutes, or until just fork-tender.
- Drain well then immediately transfer to a large bowl.
- While the potatoes are cooking, whisk the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, and honey in a small bowl until combined. Season with salt and freshly ground black pepper to taste.
- Pour half of the dressing over the hot potatoes and gently stir until well coated. Set aside to marinate for at least 20-30 minutes.
- After resting, add the remaining dressing, sliced green onions, parsley, mint, and dill to the bowl. Toss gently again until evenly distributed.
- Taste and adjust the seasoning if needed. Serve warm or at room temperature, and enjoy!