Publisher Photo
Publisher Photo
Of all the dishes served at my wedding, this fresh-tasting salad was the favorite among guests. It's a nice alternative to mayonnaise-based potato salads.—Nicole Evans Groth, Bloomington, Indiana
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 20 min. Cook: 15 min.

Ingredients

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 green onions, sliced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers. Yield: 7 servings.
Originally published as Lemon Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p228

Nutritional Facts

3/4 cup: 173 calories, 10g fat (1g saturated fat), 0 cholesterol, 259mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 2g protein.

  • 2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 4 green onions, sliced
  • 1/3 cup olive oil
  • 1/4 cup lemon juice
  • 4 teaspoons snipped fresh dill or 1 teaspoon dill weed
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  1. Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender.
  2. Drain potatoes and place in a large bowl; add green onions. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Serve warm or at room temperature. Refrigerate leftovers. Yield: 7 servings.
Originally published as Lemon Potato Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p228

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