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Lemon Vinaigrette Potato Salad

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

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 zest
  • 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 zest, salt and pepper.
  • Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.
Nutrition 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.

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Reviews

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Average Rating:
  • Itsree
    May 23, 2017

    Refreshing twist on potato salad. Made it as written and loved it. Next time I will add celery and some chopped red or orange pepper for more crunch. Thank you for a good recipe.

  • KT70
    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
    Nov 20, 2014

    great

  • reh037
    Jun 18, 2014

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

  • mrscrazyed1
    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
    Oct 8, 2013

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

  • ferndale52
    Jul 28, 2013

    ok, nothing special.

  • I'm The Maid
    Jul 16, 2013

    Excellent! Very fresh tasting.

  • larrry4235
    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
    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.