Lemon Vinaigrette Potato Salad Recipe
Lemon Vinaigrette Potato Salad Recipe photo by Taste of Home
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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), 0 cholesterol, 155mg sodium, 19g carbohydrate (1g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 starch.


  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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KT70 User ID: 7704179 228568
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."

bitaminita User ID: 8111101 197268
Reviewed Nov. 20, 2014


reh037 User ID: 7854924 197864
Reviewed Jun. 18, 2014

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

mrscrazyed1 User ID: 6143812 188048
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."

justmbeth User ID: 1196484 198886
Reviewed Oct. 8, 2013

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

ferndale52 User ID: 4154455 122671
Reviewed Jul. 28, 2013

"ok, nothing special."

I'm The Maid User ID: 5494513 197267
Reviewed Jul. 16, 2013

"Excellent! Very fresh tasting."

larrry4235 User ID: 7259422 194450
Reviewed Jul. 1, 2013

"Used balsamic vinegar, no fresh basil or parsley, just the cheesy dried parsley flakes, and it still was excellent. I really liked the piquant flavor of the oil/vinegar/lemon juice mixture. It enhanced the potato flavor instead of masking or overwhelming it. Can't wait to taste it tomorrow after it seasons overnight in the fridge!"

MDBond User ID: 7048033 122670
Reviewed Jul. 1, 2013

"This was delicious. I mixed it up a bit by adding fresh green beans - cut in bite sized pieces - just as the potato water started boiling. Both were done in about 8 - 10 minutes. Also, used minced shallot instead of onion for a milder taste. The dish was colorful and delicious. Thanks for the recipe."

Sessor1951 User ID: 4385435 197863
Reviewed Jun. 30, 2013

"I loved this potato salad due to the fact that I really don't care for mayonnaise. The lemon vinaigrette with the fresh herbs makes it yummy. I added green onion instead of chopped onion and I also added fresh rosemary out of my herb garden. Will definitely make it again. My husband loved it!"

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