Okay, friends, gather ’round because I’m about to share a recipe that’s been a total game-changer in my kitchen. It’s my Lemon Potato Salad, and honestly, it might just dethrone every other potato salad recipe you’ve ever tried! I remember my grandma making potato salad every single summer. It was a staple at every family gathering, but let’s be honest, sometimes it could be a little…heavy. This Lemon Potato Salad? It’s the light, bright, zesty cousin you never knew you needed. Think of it as the potato salad version of sunshine in a bowl—incredibly flavorful, surprisingly easy to make, and a guaranteed crowd-pleaser. Prepare to say goodbye to boring potato salad forever!
What is lemon potato salad?
What is lemon potato salad? What’s your classic potato salad with a burst of lemon flavor? Instead of using mayonnaise, we’re using a lighter dressing that’s creamy and creamy. Lemon juice, olive oil, and a touch of Dijon mustard. What’s a cross between potato salad and Mediterranean food? The potatoes are perfectly cooked, the dressing is tangy and flavorful, and the herbs add a fresh, spicy flavor to the dish. What’s the best flavor to eat? Is this your grandma’s potato salad?
Why you’ll love this recipe?
Oh my goodness, where do I even start? I’m completely obsessed with this Lemon Potato Salad, and I have a feeling you will be too! First and foremost, the flavor is absolutely incredible. The lemon brightens everything up and cuts through the richness of the potatoes and mayo (just a touch!). It’s tangy, zesty, and perfectly balanced. What I love most about this is how incredibly easy it is to make. Seriously, it’s almost impossible to mess up! Just boil the potatoes, whip up the dressing, and toss everything together. Plus, it’s super budget-friendly. Potatoes are cheap, lemons are readily available, and you probably already have most of the other ingredients in your pantry. And let’s talk about versatility! This Lemon Potato Salad is the perfect side dish for grilled chicken, fish, burgers, or even just a simple sandwich. Honestly, I’ve been known to eat it straight out of the bowl for lunch! I’ve made similar potato salads before with dill, but the lemon just gives it that extra *oomph*. It’s just…better.
How do I make lemon potato salad?
Quick Overview
Making this Lemon Potato Salad is seriously a breeze. The main steps are: boil the potatoes until tender, whisk together the lemony dressing, and then gently toss everything together with some fresh herbs. The key is to not overcook the potatoes; you want them to be tender but still hold their shape. And don’t skimp on the fresh herbs—they add a ton of flavor! This is a no-fuss, no-muss recipe that’s perfect for busy weeknights or summer barbecues. Honestly, it’s simpler than making a boxed mac and cheese, and ten times more delicious. I always double the recipe because it disappears so quickly!
Ingredients
What is the main potato salad?
* 2 pounds Yukon Gold potatoes, peeled or unpeele , and cut into 1-inch cubes. I like Yukon Golds because they’re creamy and hold their shape well, but red potatoes work too.
* 1/2 cup mayonnaise. Use your favorite brand! I sometimes use mayo to cut down on calories, and it tastes just as good.
* 1/4 cup olive oil. Extra virgin olive oils add the best flavor.
* 1/4 cup fresh lemon juice (about 2 lemons). Freshly squeezed is a MUST. What is the best thing about lemon juice?
* 2 tablespoons Dijon mustard. This adds a nice tang and helps emulsify the dressing.
* 1/4 cup chopped fresh parsley. Flat-leaf Parsley works too.
* 1/4 cup chopped fresh dill. Don’t skip the freshness!
* 2 tablespoons chopped fresh chives. What are some good ways to use chives in a salad?
* 1 teaspoon salt, or to taste. Season generously!
* 1/2 teaspoon Black Pepper, or to taste. Freshly ground pepper is always best.
How do I follow step
Step 1: Boil the Potatoes
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt to the water (this helps season the potatoes as they cook). Bring the water to a boil, then reduce the heat to medium and simmer for 10-15 minutes, or until the liquid has evaporated. Potatoes are tender when pierced with a fork. Do not overcook them, or they’ll become mushy! I always start checking my emails around the 10-minute mark. Once they’re done, drain the potatoes well and let them cool slightly.
Step 2: Make the Lemon Dressing
While the potatoes are cooling, whisk together the mayonnaise, olive oil, lemon juice, and Dijon. In a medium bowl, combine mustard and water. Set aside. Make sure everything is well combined and emulsified. Taste the dressing and adjust the seasoning as needed. What is the best way to add lemon juice to a dish? How do you bring out the flavors? This dressing is super versatile, so feel free to experiment!
Step 3: Combine Everything
In a large bowl, combine the slightly cooled potatoes, lemon dressing, parsley, and dill. Set aside. How do you mash potatoes? How do you toss potatoes in a dressing until evenly coated. The aroma at this point is absolutely divine! I always steal a little taste to make sure the flavors are perfect.
Step 4: Chill and Serve
Cover the Lemon Potato Salad and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling potatoes also helps them firm up a bit. If you’re short on time, you can serve it immediately, but it’s definitely better after it has had a few days. What are some good ways to chill out Before serving, give it another gentle toss and taste to adjust the seasoning if needed. Garnish with a sprinkle of fresh herbs, if desired. Now, dig in and enjoy!
What should I serve it with?
What are some good side dishes to serve with lemon potatoes? For a classic summer barbecue, serve it alongside grilled burgers, hot dogs, or chicken. Is it good with grilled fish or shrimp? If you’re looking for a lighter meal, try pairing it with steamed greens or salad. I love to bring this to potlucks and picnics – it’s always a huge hit! My family loves it with pulled pork sandwiches. For a more elegant presentation, try serving it in individual ramekins. I once served it with smoked salmon at a brunch, and it was really game changer. What are the possibilities?
How do you prepare a lemon potato salad?
Okay, let’s talk about some tips and tricks to really take your Lemon Potato Salad to the next level. First, potato prep is key. Make sure to cut the potatoes into uniform sizes so they cook evenly. I sometimes leave the skin on for added texture and nutrients, but that’s totally a personal preference. When it comes to the dressing, don’t be afraid to experiment with different herbs. Mint, tarragon, or even a little bit of basil would all be delicious. And speaking of the dressing, make sure to whisk it really well so that it’s nice and emulsified. If it looks separated, add a teaspoon of Dijon mustard – that will help bring it together. Ingredient swaps? If you don’t have fresh chives, you can use a little bit of finely chopped red onion. And if you’re not a fan of mayonnaise, you can substitute Greek yogurt for a tangier, healthier option. The most important thing is to taste as you go and adjust the seasoning to your liking. Oh, and one last tip: don’t add the dressing to the potatoes while they’re still hot, or they’ll absorb too much of it and become mushy. Let them cool slightly first.
What are some Storing and Reheating Tips?
This Lemon Potato Salad is best enjoyed fresh, but it can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to prevent it from drying out. Room temperature is a big no-no. Bacteria loves potato salad left out for too long. Refrigerator storage is your friend here. I wouldn’t recommend freezing it, as the potatoes will become mushy and the dressing will separate. If you’re making it ahead of time, I would suggest waiting to add the fresh herbs until just before serving, as they can wilt and lose their flavor. Glaze timing advice? Well, there’s no glaze, but for maximum freshness, I always toss in a bit of extra lemon juice and herbs before serving if it’s been sitting in the fridge. I usually make a big batch on Sunday and enjoy it for lunch throughout the week. It’s the perfect make-ahead side dish!
What are some frequently asked questions?
Final Thoughts
There you have it, my friends! My absolute favorite Lemon Potato Salad Recipe. I hope you give it a try and see for yourself just how delicious and easy it is to make. The bright, zesty flavors are guaranteed to liven up any meal, and it’s the perfect side dish for summer barbecues, potlucks, or even just a simple weeknight dinner. If you’re a fan of this recipe, you might also enjoy my Creamy Dill Potato Salad – it’s another family favorite! Happy cooking, and I can’t wait to hear how yours turns out! Be sure to leave a comment below and let me know what you think. And if you make any fun variations, I’d love to hear about them too!
