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Lemony Potato Salad

Serves 6 to 8
Time 25 min
Inspired by traditional Greek potato salad, this simple lemony salad is tossed with a bright-tasting vinaigrette instead of a creamy mayonnaise-based dressing. Serve with grilled or roasted chicken, fish or lamb.
Ingredients
  • 3 pounds Russet potatoes peeled and cut into 1-inch chunks
  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon coarse sea salt
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley
Method

Put potatoes in a pot, cover with salted water and bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, 6 to 8 minutes. To test for doneness, insert a fork into a potato chunk; it should slide in easily without breaking the potato apart. Immediately drain well and let cool for 5 minutes.

Meanwhile, in a large bowl, whisk together lemon zest, lemon juice and salt. Whisk in olive oil in a slow, steady stream until vinaigrette is emulsified.   

Add warm potatoes and parsley to the bowl and gently toss until evenly coated. Serve warm or refrigerate and serve cold.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 pounds Russet potatoes peeled and cut into 1-inch chunks
  • 1/2 teaspoon lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon coarse sea salt
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons chopped fresh flat-leaf parsley