Description
Lemon Herb Potato Salad is a refreshing summer side dish that elevates any picnic or barbecue. This vibrant salad features tender baby potatoes tossed in a zesty dressing made from freshly squeezed lemon juice, olive oil, and aromatic herbs like parsley and dill. Easy to prepare and bursting with flavor, it’s the perfect crowd-pleaser for warm-weather gatherings or as a light meal on its own.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and allow to cool.
- While cooling, finely chop the parsley and dill.
- In a bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Cut the cooled potatoes into halves or quarters and combine them with the chopped herbs in a large bowl.
- Pour the dressing over the potato mixture and gently stir until evenly coated.
- Chill in the refrigerator for at least 30 minutes before serving to enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 150g)
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg