Lemon Herb Potato Salad

A refreshing twist on the classic side dish, bursting with freshness and tang! Made with wholesome ingredients, this lemon-herb potato salad is sure to be a welcome addition to summer picnics, barbecues, or your dinner table.

Course Sides

Cuisine American

Diet Vegetarian

Recipe Type Bridal Shower, Lemon, Potatoes, Served Cold, Summer

Skill Level Easy

Prep Time 10

Cook Time 10

Chill Time 2

Total Time 2 20

Servings

Calories 230kcal

Author Angela G.

Equipment

zester

Ingredients

3 lbs small potatoes
3 stalks celery finely diced
3 green onions minced

Dressing

¾ cup mayonnaise
1 tablespoon lemon zest
2 tablespoon lemon juice 1 lemon
2 tablespoon Dijon mustard
2 tablespoon white vinegar
1 tablespoon salt
1 tablespoon pepper
2 teaspoon garlic paste
¼ cup fresh chives minced
¼ cup fresh parsley minced
¼ cup fresh dill minced

Instructions

Cook potatoes. Add whole potatoes to a large pot filled with water, until the potatoes are covered. Bring to a boil and cook for 10-15 minutes, until potatoes are tender. Drain and allow to cool completely.
Make the dressing. In a large bowl, combine all dressing ingredients. Chill in the fridge until ready to add to potatoes.
Slice potatoes. Once potatoes have cooled completely, cut them into quarters and add them to the dressing in the large bowl.
Add vegetables and season. Add celery and green onions then toss to combine and coat potatoes. Add more salt and pepper to taste.
Chill and allow to marinate. Cover and refrigerate potato salad for at least 2 hours before serving.

Notes

This potato salad is best when made the night before. This allows all the flavors to marinate together. After chilling, toss right before serving.

Nutrition