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Lemony Potato Salad

Photo: Becky Stayner; Styling: Buffy Hargett
Total time 50 mins
Yield Makes 6 servings
This bright, fresh potato salad recipe features a tangy vinaigrette made with olive oil, lemon juice and dry mustard.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.