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Lemon Potato Salad Lemon Potato Salad

Refreshing lemon potato salad prepared with baby potatoes, green onions, and delicious lemon and olive oil dressing.
Prep Time5 mins
Cook Time25 mins
Resting Time10 mins
Total Time40 mins
Course: Salad, Side Dish
Cuisine: Greek, Mediterranean
Servings: 4 servings
Calories: 215kcal
Author: Emilia

Ingredients

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

Dressing:

  • 4 tbsp olive oil
  • 2 tsp lemon juice
  • salt and pepper to taste
  • 2 diced green onions
  • 2 tbsp freshly diced parsley

Instructions

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.

Dressing:

  • 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!

Notes

  • 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.