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Lemon Potato Salad

Lemon Potato Salad with bright citrus flavor and a light, tangy dressing. Cubed Yukon Gold potatoes are boiled until tender, tossed with lemony mayo, herbs, and green onions for a fresh side salad.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and herbs
  • 3 lb Yukon gold potatoes
  • 0.25 cup fresh parsley chopped
  • 0.25 cup green onions sliced
  • 0.5 salt to taste
  • 0.5 pepper to taste
Lemon dressing
  • 0.5 cup mayonnaise
  • 0.25 cup lemon juice
  • 2 lemons zest of 2 lemons
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Boil and cool potatoes
  1. Bring a large pot of water to a boil and boil the Yukon gold potatoes (cubed) for 15–20 minutes, until tender when pierced with a fork.
  2. Drain the potatoes and spread them on a sheet pan to cool for about 10 minutes so they don’t steam the dressing.
Make the lemon dressing
  1. Whisk mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth and glossy.
Assemble and chill
  1. Add the cooled potatoes, fresh parsley, and green onions to a serving bowl and toss gently to distribute the herbs.
  2. Pour the lemon dressing over the potatoes and toss well until everything looks lightly coated and glistening.
  3. Season with salt and pepper to taste, then toss once more to evenly distribute the seasoning.
  4. Refrigerate for 2 hours to let the potatoes absorb the tangy lemon dressing before serving.

Notes

For the best texture, fully cool the potatoes before dressing so the salad stays creamy but not gummy. Store covered in the refrigerator for 3–4 days; it’s not recommended to freeze. For a lighter option, replace half the mayonnaise with plain Greek yogurt for a tangier, lower-fat dressing while keeping the same lemon flavor.