Lemon Herb Potato Salad
Lemon Herb Potato Salad is a vibrant and refreshing dish perfect for picnics or barbecues. This salad combines tender baby potatoes with zesty lemon, fresh herbs, and a hint of red onion, creating a delightful burst of flavor in every bite. With minimal prep time and simple ingredients, it’s an easy side that will impress your guests and elevate any gathering.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 1.5 pounds baby potatoes (Yukon Gold)
- 1/4 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- 1/2 cup fresh parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 medium red onion, thinly sliced
Instructions
- 1. Boil the Potatoes: In a large pot of salted water, boil the baby potatoes until fork-tender (about 15-20 minutes). Drain and let cool.
- 2. Prepare the Dressing: In a bowl, whisk together olive oil, lemon juice, salt, and pepper.
- 3. Combine Ingredients: Once cooled, cut the potatoes in halves or quarters. In a large bowl, mix with parsley, dill, and red onion.
- 4. Dress the Salad: Drizzle the dressing over the potato mixture and gently toss to coat without mashing.
- 5. Chill: Cover and refrigerate for at least one hour before serving to allow flavors to meld.
- 6. Serve: Toss again before serving on a platter or individual plates.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg