Description
Lemon Herb Potato Salad is a refreshing and vibrant dish that combines tender baby potatoes with zesty lemon juice, aromatic herbs, and a creamy dressing. Perfect for picnics, barbecues, or family gatherings, this potato salad is sure to impress your guests and become a staple at any occasion. With its bright flavors and delightful crunch, it’s more than just a side dish; it’s a celebration of summer on your plate.
Ingredients
Scale
- 2 lbs baby potatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup freshly squeezed lemon juice
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
- 1/2 cup red onion, finely diced (optional soaking in water)
- 1 tbsp Dijon mustard
Instructions
- Rinse the baby potatoes under cold water. Place in a pot of salted water and bring to a boil over medium heat. Cook until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a large bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
- Stir in the chopped parsley, dill, and diced red onion.
- Cut cooled potatoes into halves or quarters. Gently fold them into the dressing until evenly coated.
- Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg