Name: Mediterranean Lemon Potato Salad Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 lb baby potatoes (halved or quartered into 1/2-inch bite-sized pieces); 2 tbsp salt; 1 cup scallions, chopped; 1/3 cup parsley, freshly chopped; 6 tbsp extra virgin olive oil; 1/4 cup lemon juice; 1.5 tbsp lemon zest; 1 garlic clove, pressed or finely minced; 1.5 tsp Dijon mustard; 1.5 tsp honey; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp dried oregano

Ingredients

2 lb baby potatoes (halved or quartered into 1/2-inch bite-sized pieces)

2 tbsp salt

1 cup scallions, chopped

1/3 cup fresh parsley, chopped

6 tbsp extra virgin olive oil

1/4 cup lemon juice

1.5 tbsp lemon zest

1 garlic clove, pressed or finely minced

1.5 tsp Dijon mustard

1.5 tsp honey

3/4 tsp salt

1/2 tsp black pepper

1/2 tsp dried oregano

Instructions

Step 1: In a small bowl, whisk together lemon juice, lemon zest, garlic, Dijon mustard, honey, salt, black pepper, and dried oregano. Slowly whisk in the olive oil until fully emulsified. Chop the scallions and parsley, and set aside. This dressing will be ready when the potatoes are cooked.

Step 2: Bring a large pot of water to a boil and add 2 tablespoons of salt. Add the potatoes and simmer for 8 to 10 minutes, until just tender when pierced with a fork but still holding their shape. Drain in a colander.

Step 3: While the potatoes are still warm, place them in a large serving bowl and pour half of the dressing over them. Toss gently to coat evenly. Let the potatoes marinate at room temperature for at least 30 minutes, stirring occasionally.

Step 4: Add the chopped scallions and parsley to the potatoes. Drizzle with the remaining dressing and toss gently to combine without breaking the potatoes. Taste and adjust the seasoning if needed. For best flavor, let the salad sit another 15 minutes before serving.

Tips & Variations

Use waxy potatoes like Yukon Gold or red potatoes if baby potatoes are unavailable; avoid russet potatoes as they may become mushy.

Substitute fresh dill or cilantro for parsley to change the herb profile.

If you don’t have lemon juice, try white wine vinegar or apple cider vinegar as a substitute.

Use yellow or whole grain mustard if Dijon is not on hand.

Avoid overdressing when potatoes are hot; add half the dressing initially and the rest after cooling to prevent mushiness.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes such as Yukon Gold or red potatoes cut into bite-sized chunks. Just be careful to cook them until tender but firm so they don’t fall apart in the salad. Avoid using starchy russets, which tend to become mushy.

Is this salad suitable for make-ahead preparation?

Absolutely. In fact, the flavors meld and improve after sitting for a few hours or overnight in the refrigerator. Just be sure to store it in an airtight container and give it a good stir before serving.