Zesty Lemon Potato Salad with Fresh Mint
Craving a simple, flavorful side? This zesty lemon potato salad is your answer! It’s quick to make, uses minimal ingredients, and is perfect for beginners. Ditch the mayo and enjoy this refreshing twist on a classic. It’s a guaranteed crowd-pleaser for any summer gathering.
Zesty Lemon Potato Salad with Fresh Mint
Course: Side Dish, SaladCuisine: Mediterranean (Inspired), American, Salad6-8
servings15
minutes15-20
minutesIngredients
2 pounds (approx. 4-5 medium) Yukon Gold, red, or new potatoes, scrubbed and cut into 3/4-inch cubes
1/4 cup finely chopped red onion or shallots (about 1/2 small red onion)
1/4 cup fresh mint leaves, finely chopped, plus more for garnish
1/4 cup fresh parsley, finely chopped (optional, but recommended)
- For the Lemon-Mint Dressing:
1/4 cup extra virgin olive oil
3-4 tablespoons fresh lemon juice (from 1-2 lemons), or more to taste
1 teaspoon lemon zest (from 1 lemon)
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Optional: 1/2 teaspoon Dijon mustard (for emulsification and tang)
Optional: 1 tablespoon capers, drained and roughly chopped (for briny pop)
Directions
Cook Potatoes: Place the potato cubes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat, then reduce heat to medium and simmer until the potatoes are just tender when pierced with a fork, about 10-15 minutes. Be careful not to overcook them, or they will become mushy.
Drain & Cool Slightly: Drain the potatoes thoroughly in a colander. Let them sit in the colander for about 5 minutes to steam dry slightly. This helps them absorb the dressing better.
Prepare Dressing: While the potatoes are cooking, whisk together all the dressing ingredients in a small bowl: olive oil, lemon juice, lemon zest, salt, black pepper, Dijon mustard (if using), and chopped capers (if using). Taste and adjust seasoning as needed – you might want more lemon or salt.
Combine Ingredients: In a large bowl, gently add the warm, drained potatoes. Add the finely chopped red onion (or shallots), and the chopped fresh mint and parsley.
Dress the Salad: Pour the prepared lemon-mint dressing over the potatoes and vegetables. Gently toss everything together until the potatoes are evenly coated. Tossing while the potatoes are still warm helps them absorb the flavors.
Chill (Recommended): Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly. For best results, chill for at least 2 hours.
Serve: Taste and adjust seasoning again just before serving. Garnish with extra fresh mint leaves if desired. Serve chilled or at room temperature.
Notes:
- Potato Choice: Waxy potatoes like Yukon Gold, red potatoes, or new potatoes hold their shape best and have a creamy texture perfect for this salad. Starchy potatoes (like Russets) can become too crumbly.
- Don't Overcook: The key to a good potato salad is not to overcook the potatoes. They should be tender but still firm enough to hold their shape.
- Warm Potatoes, Better Absorption: Dressing the potatoes while they are still warm helps them soak up the flavors of the vinaigrette much more effectively.
- Vegan/Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for a wide range of dietary needs.
- Make Ahead: This salad is excellent for making ahead! The flavors deepen as it chills. It can be prepared up to 1 day in advance and stored in an airtight container in the refrigerator.