This Lemon Potato Salad uses simple but super fresh and flavorful ingredients! The boiled potatoes are drizzled with bright and refreshing lemon olive oil dressing, then topped with fresh parsley and green onions!
I love a simple potato salad, especially when baby potatoes are in season. I feel like they get boiled pretty quickly, and the salad is ready in no time. This potato salad is one of my most requested side dishes with fish or any type of roasted or grilled meat. It’s absolutely delicious, and pairs perfectly with just about everything.
What’s this lemon potato salad made of?
- Baby potatoes – are best for this type of salad. They cook quickly and look fancy when served. You can substitute them with regular potatoes, but they might need to be cooked a bit longer. Pro tip: Always try to use yellow potatoes for salads as they have the best buttery and sweet flavor when boiled.
- For the dressing, you’ll need the following ingredients: freshly squeezed lemon juice, olive oil, salt, and pepper. In addition to these ingredients, you can also use lemon zest. While it’s not my go-to ingredient you can absolutely combine it if you are a lemon zest fan.
- Fresh herbs: in this case, I used fresh parsley, but you can use fresh cilantro, dill, or even mint.
- Green onions – go well not just with this potato salad but with most salads. I’ve made potato salad with thinly diced red onion so many times, and I love it just as much as with green.
- Wash and clean the outside of the potatoes. Add them to a medium pot and add water to cover the potatoes completely. Add a tablespoon of salt to the water.
- Add the pot over high heat. Once it starts to boil lower the heat down to medium and let the potatoes boil for 20 minutes.
- Drain the potatoes and let them rest for 10 minutes. Then, optionally peel the potato skins and cut them in half or into quarters.
- In a small jar or in a bowl, mix all the ingredients for the dressing. Then dice the parsley and green onions.
- Combine everything with the potatoes and mix well with a spoon.
A few secrets for delicious potato salad!
Potato salad is a staple in every Macedonian family especially in spring and around the holiday season. We make the salad with regular onion and use apple cider vinegar instead of lemon. Over the years I’ve learned a few tips are definitely beneficial when boiling potatoes!
- Don’t cut or peel the potatoes before boiling! Boiling the potatoes whole would help them keep their buttery and sweet inside, and the skins of the potatoes would prevent them from soaking in too much water.
- Always salt the water for boiling the potatoes. This would not only lightly season them but would also prevent them from tearing in the water.
- Try to use fresh ingredients! The ingredients are simple so it’s important to use fresh and quality ingredients!
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Lemon Potato Salad Lemon Potato Salad
For boiling the potatoes:
- 500 g 1 pound baby potatoes
- 1 tsp salt
- 1000 g 4 cups of water or more for boiling the potatoes
- 4 tbsp olive oil
- 2 tsp lemon juice
- salt and pepper to taste
- 2 diced green onions
- 2 tbsp freshly diced parsley
Boiling the potatoes
- Rinse and drain the potatoes with cold water to clean them. Then place the potatoes in a pot and cover them with water, add half of a teaspoon salt, and bring to a boil.
- Cover them and simmer for 20minutes or until they are tender. Check if they are cooked with the tip of a sharp knife.
- In a medium jar, combine olive oil, lemon, salt, pepper, and whisk until they are well blended.
- Drain the potatoes and wait for them to cool down a little bit once they are cooked.
- Optionally peel the potatoes and cut them in half, add the dressing on top along with the diced green onion and parsley and mix everything together.
- Add them to a serving bowl and enjoy!
- As the potatoes for this salad have really thin skin, the peeling is optional. But if you decide to do so it is best to boil them with the skin on and peel after they are cooked.
- You can make it a day or two in advance and just add the dressing before you serve.
- The leftovers can be stored in the fridge for up to 2-3 days.