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

Lemon Vinaigrette Potato Salad Recipe

Read Reviews (19)
4.47 19
Publisher Photo
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

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

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.

Directions

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

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.

Reviews for Lemon Vinaigrette Potato Salad(19)

AVERAGE RATING
   (19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (7)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 8, 2013

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

MY REVIEW
Reviewed Jul. 28, 2013

ok, nothing special.

MY REVIEW
Reviewed Jul. 16, 2013

Excellent! Very fresh tasting.

MY REVIEW
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!

MY REVIEW
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.

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