Lemony Potato Salad

Southern Living
Lemony Potato SaladRecipe
Photo: Becky Stayner; Styling: Buffy Hargett
This bright, fresh potato salad recipe features a tangy vinaigrette made with olive oil, lemon juice and dry mustard.
Makes 6 servings


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2 pounds red potatoes, cut into eighths
1/4 cup olive oil
3 tablespoons lemon juice
3/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper
3 green onions, thinly sliced
2 tablespoons chopped fresh parsley


Total: 50 Minutes

1. Bring potatoes and salted cold water to cover to a boil in a large Dutch oven; boil 15 to 17 minutes or just until tender. Drain and let cool 5 minutes.

2. Whisk together olive oil and next 4 ingredients in a large bowl. Add warm potatoes, green onions, and parsley; toss to coat. Serve at room temperature or chilled.

Created date

July 2010

Nutritional Information

Calories 196
Fat 9.7 g
Satfat 1.4 g
Monofat 7.2 g
Polyfat 0.9 g
Protein 3.1 g
Carbohydrate 25.4 g
Fiber 2.9 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 302 mg
Calcium 24 mg