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Lemon Potato Salad

Lemon potato salad with cubed Yukon Golds tossed in a bright, light citrus dressing. The result is tender potatoes with glossy lemon-mustard flavor, plus fresh parsley and green onions in every bite.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and aromatics
  • 3 lb Yukon gold potatoes
  • 0.25 cup fresh parsley chopped
  • 0.25 cup green onions sliced
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
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 sheet pan

Method
 

Cook and cool the potatoes
  1. Boil the Yukon gold potatoes in a pot of water over high heat for 20 minutes, until tender when pierced with a fork (visual cue: cubes are easily pierced).
  2. Drain the potatoes well and spread them on a sheet pan to cool for 10 minutes (visual cue: steam reduces and surfaces look dry).
Make the lemon dressing
  1. Whisk mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard in a bowl until smooth and glossy (visual cue: dressing looks cohesive with no streaks).
Toss and season
  1. Combine the cooled potatoes with fresh parsley and green onions, then toss gently (visual cue: herbs are evenly scattered).
  2. Pour the lemon dressing over the potatoes and toss well until the potatoes look coated and glistening (visual cue: shiny, evenly yellow dressing).
  3. Season with salt and pepper to taste and toss again (visual cue: potatoes look uniformly seasoned).
Chill before serving
  1. Refrigerate the lemon potato salad for 2 hours before serving (visual cue: dressing thickens slightly and potatoes chill through).

Notes

For best texture, let the potatoes cool to warm-not-hot before tossing so the dressing clings instead of turning watery. Store covered in the refrigerator for up to 4 days; the lemon flavor may mellow slightly. Freezing is not recommended due to changes in potato texture and dressing separation. If you want a lighter option, use Greek yogurt in place of half (or all) of the mayonnaise for a tangier profile.