Lemony Potato Salad

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.

Yield: Makes 6 servings
Total:
Recipe from Southern Living

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 196
  • Fat: 9.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 7.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 3.1g
  • Carbohydrate: 25.4g
  • Fiber: 2.9g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 302mg
  • Calcium: 24mg

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

Preparation

  1. 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. 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.
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