Lemon Vinaigrette Potato Salad Recipe
Lemon Vinaigrette Potato Salad Recipe photo by Taste of Home

Lemon Vinaigrette Potato Salad Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 12 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each).
Originally published as Lemon Vinaigrette Potato Salad in Taste of Home April/May 2012, p30

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Reviewed Jun. 26, 2015

"This sounds like what I was looking for! A friend of mine makes a delicious potato salad with green beans, olive oil and such but WILL NOT GIVE ME THE RECIPE! Lol, it's become a bit of a joke. This sounds wonderful."

Reviewed Nov. 20, 2014


Reviewed Jun. 18, 2014

"By FAR the best potato salad I've ever had!"

Reviewed Apr. 29, 2014

"Made exactly as called for. Served warm, nothing to write home about; it tasted as if there was too much oil in the dressing. However, served cold, it was surprisingly good. Will probably make again and just serve it cold."

Reviewed Oct. 8, 2013

"Super easy to make and very light tasting. Used fresh basil but dried parsley. Definitely will do again."

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