Lemon Vinaigrette Potato Salad Recipe

4.5 24 26
Lemon Vinaigrette Potato Salad Recipe
Lemon Vinaigrette Potato Salad Recipe photo by Taste of Home
Publisher Photo

Lemon Vinaigrette Potato Salad Recipe

Read Reviews
4.5 24 26
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
Featured In: Fresh Basil Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 15 min.

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

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 peel, salt and pepper.
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

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.

  • 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
  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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Reviews forLemon Vinaigrette Potato Salad

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Itsree User ID: 8528327 266221
Reviewed 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."

MY REVIEW
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."

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

"great"

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

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

MY REVIEW
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."

MY REVIEW
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."

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

"ok, nothing special."

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

"Excellent! Very fresh tasting."

MY REVIEW
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!"

MY REVIEW
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."

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