Lemon Potato Salad

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Lemon Potato Salad


Servings 6 people


  •     3 tbsp extra virgin olive oil

  •     2 tbsp garlic-infused olive oil

  •     4 tbsp lemon juice freshly squeezed

  •     Zest of 1 lemon grated

  •     1 tsp Dijon mustard

  •     1 ½ tsp sugar

  •     ¾ tsp salt

  •     ½ tsp pepper


  •     2.2 lbs. baby potatoes

  •     2 tbsp salt

  •     1 cup green onion green part only, sliced

  •     ¼ cup parsley chopped



  1.  Place all ingredients in a jar.  Shake well . Keep aside.


  1.     Cut the potatoes, so they are about 2.5cm – 1″ pieces.

  2.     Bring some water to the boil and add the salt.

  3. Add the potatoes, bring back up to the boil then reduce to simmer.

  4. Cook for 5 minutes or until just cooked. Don’t let them overcook or become too soft, as they will keep cooking from the residual heat.

  5.     Drain and immediately transfer the potatoes to a bowl.

  6.     While the potatoes are hot, gently mix them with half the dressing. Set aside to marinate for at least 30 minutes.

  7.     Add the green onions and parsley, and the remaining dressing. Carefully mix and serve.

Recipe Notes

This potato salad is great warm or at room temperature, and it’s also great the next day.