I hate creamy potato salad, so this recipe from SL was an absolute godsend. It is so easy to make, no fancy ingredients, and it's so fresh and tasty. I usually use limes instead of lemons, though and it lends a wonderful flavor. We make it almost every week in the summer. We get fresh red, gold and purple potatoes from the farmer's market. It's great for a picnic too because you don't need to refrigerate it. My family loves it, this is a keeper. I need to write it down for the recipe box!
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
More From Southern Living
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. 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.
Lemony Potato Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, Make-Ahead, Portable/Picnic
- CUISINE: American, Southern
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol
- OCCASION: Summer
- PUBLICATION: Southern Living
More Recipes for Salads
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Lemony Grilled Potato Salad
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Lemony Orzo Salad
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