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Lemon Vinaigrette Potato Salad Recipe

Lemon Vinaigrette Potato Salad Recipe photo by Taste of Home

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I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey

This recipe is:

Diabetic Friendly

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Lemon Vinaigrette Potato Salad Recipe

Prep: 25 min. Cook: 15 min.

Yield: 12 Servings

25 15 40

Ingredients

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon peel
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper.
Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 165 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Lemon Vinaigrette Potato Salad in Taste of Home April/May 2012, p30

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Reviews for Lemon Vinaigrette Potato Salad

Lemon Vinaigrette Potato Salad

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(1-8) of 8 reviews

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Reviewed on Mar. 25, 2013 by larson.mar

This is the only potato salad my son will eat! He hates mayonnaise.

Reviewed on Mar. 13, 2013 by LibbiPeach

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem. I thot the flavor very good and will have to try it again at a later date.

Reviewed on Mar. 12, 2013 by LibbiPeach

Reviewed on Jul. 17, 2012 by 1275

Very interesting variation on traditional potato salad. This dish was quick to whip up and went well with marinated chicken for supper. Everyone seemed to like it- especially the lemon flavor. I halved the recipe and used Idaho potatoes- what I had on hand. In my opinion the lemon flavor was a little overpowering, but overall it proved to be a very nice side dish.

Reviewed on Jul. 16, 2012 by lorischlecht

This was really delicious.

Reviewed on Jun. 19, 2012 by pschube

Delicious! Nice different way to serve potato salad!

Reviewed on Apr. 17, 2012 by ngerard

This is one of the few recipes I haven't felt I had to "tinker" with to adjust to my taste. Leftovers are absolutely wonderful fried up for breakfast with eggs and bacon.

Reviewed on Apr. 03, 2012 by Jami4

Very Good! I'll put a bit more lemon in next time.