One of my absolute favorite salads to make during the warm summer months is this refreshing Lemon Potato Salad! It’s super simple, full of flavor, and only takes a few basic ingredients to whip up. It’s the kind of dish that disappears fast at picnics, BBQs, or family dinners. The best part? It’s served cold, so it’s extra perfect for hot days. Let me show you how I make it!
Method
1. Prepping the Potatoes
Start by peeling all 12 of your medium-sized potatoes. I like to use a regular vegetable peeler, but if you’re feeling fancy, a paring knife works too. Once they’re peeled, dice the potatoes into small, bite-sized chunks think around 1-inch cubes. Try to keep them all roughly the same size so they cook evenly. This step sets the stage for the perfect texture later on.
2. Boiling the Potatoes
Next, place the diced potatoes into a large pot and fill it with cold water until the potatoes are just covered. Turn the stove to high heat and bring the pot to a full boil. Now here’s where you need to keep an eye on things! Boil the potatoes just until they’re fork-tender—this means when you poke them with a fork, it slides in easily but the potato still holds its shape. This usually takes around 15 to 20 minutes depending on the size of your pieces. Be careful not to over-boil, or they’ll get mushy and break apart in the salad.
3. Cooling the Potatoes
Once the potatoes are cooked to the right tenderness, drain them right away using a strainer or colander. Let them sit out at room temperature for about 10-15 minutes to cool slightly. After that, transfer the potatoes to the fridge to chill for about 2 hours. Cooling them fully is really important this helps the potatoes firm up so they don’t fall apart when we mix in the dressing and herbs later.
4. Mixing the Salad
After the potatoes are fully chilled, take them out of the fridge and place them in a large mixing bowl. Now it’s time to bring in the flavor! Add in the chopped parsley, sliced green onions, lemon juice from 2 fresh lemons, olive oil, dried mint, and salt. These ingredients create a bright and zesty dressing that soaks into the potatoes beautifully.
5. Combining Everything
Use a large spoon to gently mix everything together. Try not to stir too roughly treat those potatoes like little treasures! This keeps the chunks intact while still allowing the dressing to coat each piece. Give it a taste test and adjust the flavor to your liking. If you want a tangier punch, go ahead and add a little extra lemon juice. Need more salt? Sprinkle some in!
6. Final Touches
Once it’s mixed, your salad is ready to serve. Just make sure it’s nice and cold that’s what makes it extra refreshing. If you’re making it ahead of time, wait to add the final squeeze of lemon juice (maybe from half a lemon) just before serving. This freshens it up and brings that bright flavor back to life.
Necessary Tools
- Large pot
- Knife and cutting board
- Measuring cups and spoons
- Strainer or colander
- Mixing bowl
- Spoon for mixing
- Fridge (for chilling)
Lemon Potato Salad
Cuisine: MediterraneanDifficulty: Easy8
servings15
minutes20
minutes35
minutesIngredients
12 potatoes (medium-sized)
2 lemons (juiced)
½ cup olive oil
1 cup chopped parsley
3 green onions, sliced
1 tsp salt (add more to taste)
1 tbsp dried mint
Directions
- First, peel the potatoes and dice them into small bite-sized pieces.
- Put the potatoes in a large pot and fill it with water until the potatoes are just covered.
- Place the pot on the stove over high heat and bring the water to a boil.
- Let the potatoes boil until they’re just fork tender. That means when you poke them with a fork, they’re soft but not falling apart.
- Drain the water and let the potatoes cool a bit. Then pop them into the fridge for about 2 hours to cool completely.
- Once they’re cold, take them out and put them in a big bowl.
- Add the chopped parsley, green onions, lemon juice, olive oil, dried mint, and salt.
- Mix everything together gently so the potatoes don’t break too much.
- Taste it! Want it more lemony? Add more lemon. Want a bit more salt? Sprinkle some in.
- Serve cold and enjoy!
Notes
- Don’t over-boil the potatoes! If they get too soft, they’ll turn mushy when you mix the salad.
- Let the potatoes chill well before mixing. Warm potatoes can soak up too much lemon juice and get soggy.
- Taste as you go. Lemon flavors get stronger the longer they sit, so don’t overdo it at first.
- If you’re making the salad ahead of time, save half a lemon to squeeze in right before serving to freshen up the flavor.
Serving Suggestions
- Serve it with grilled chicken, burgers, or hot dogs at your next BBQ.
- It makes a great side dish for lunch with a sandwich.
- Pack it for a picnic it travels well and tastes even better the next day!
- Try adding a sprinkle of feta cheese or olives on top for a Mediterranean twist.
Fun Fact
Did you know? Potatoes are full of Vitamin C just like lemons! So this salad is not just tasty, but also gives your body a little health boost.
Conclusion
Lemon Potato Salad is one of those magical recipes it’s easy, it’s fresh, and it never fails to impress. Whether you’re making it for a big family picnic or just for yourself on a sunny afternoon, it always hits the spot. Plus, with so few ingredients, it’s budget friendly too. Give it a try and let me know what you think I bet you’ll be making it all summer long like I do!
