Mediterranean Lemon Herb Potato Salad
A refreshing and healthy Mediterranean potato salad with a zesty lemon herb dressing, perfect for lunch bowls.
Equipment
- 1 Large pot for boiling potatoes
- 1 Mixing Bowl large
- 1 Whisk
- 1 Measuring Cups and Spoons
Ingredients
Salad
- 2 pounds baby potatoes washed and halved
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
Lemon Herb Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 cloves garlic minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Preparation
- In a large pot, bring water to a boil and add a pinch of salt. Add the halved baby potatoes and cook until tender, about 15 minutes. Drain and allow to slightly cool.
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper until well combined. Stir in the chopped parsley and dill.
- Place the cooled potatoes in a large mixing bowl. Pour the lemon herb dressing over the potatoes and gently toss to ensure even coating.
Serving
- Allow the salad to sit for 30 minutes before serving to let the flavors meld. Serve as a side dish or part of a lunch bowl.
Storage
- Transfer any leftovers to an airtight container and store in the refrigerator for up to three days.
Notes
Pro Tips: Use waxy potatoes for the best texture.
Ingredient Substitutions: Try lime juice instead of lemon juice.
How to Serve: Pair with grilled chicken or fish.
Storage & Freshness: Store in an airtight container for up to three days.
Make-Ahead Tips: Prepare the dressing ahead of time for convenience.
Ingredient Substitutions: Try lime juice instead of lemon juice.
How to Serve: Pair with grilled chicken or fish.
Storage & Freshness: Store in an airtight container for up to three days.
Make-Ahead Tips: Prepare the dressing ahead of time for convenience.