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Lemon Potato Salad

Lemon potato salad with bright citrus flavor and a light, creamy dressing. Yukon gold potatoes are boiled until tender, tossed with a tangy mayo-lemon mixture, then chilled for a fresh, cohesive 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: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes Cubed for even cooking.
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup lemon juice
  • 2 lemons Use zest of 2 lemons.
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
Mix-ins
  • 0.25 cup fresh parsley Chopped.
  • 0.25 cup green onions Sliced.
  • 0.25 tsp salt To taste; start with about 1/4 tsp.
  • 0.25 tsp black pepper To taste; start with about 1/4 tsp.

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat and add the cubed Yukon gold potatoes. Boil for 15–20 minutes, until tender when pierced with a fork, then drain in a colander.
  2. Spread the drained potatoes on a tray to cool slightly. Let them cool to warm or room temperature for about 10 minutes so the dressing doesn’t get oily.
Make the lemon mayo dressing
  1. In a bowl, whisk mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth. Continue whisking for 30–45 seconds until the dressing looks glossy and fully combined.
Toss and season
  1. In a large bowl, combine the cooled potatoes, chopped fresh parsley, and sliced green onions. Toss gently just to distribute the herbs.
  2. Pour the lemon dressing over the potatoes and toss well until every piece looks coated. Add extra dressing or a splash of lemon juice only if needed for your preferred tang.
  3. Season with salt and pepper to taste. Toss again so the seasoning is evenly distributed.
Chill before serving
  1. Refrigerate the lemon potato salad for 2 hours before serving. Cover it so the surface doesn’t dry out, then toss once more right before serving if it looks tightly packed.

Notes

Pro tip: cool the potatoes to warm/room temperature before mixing so the dressing stays creamy instead of separating. Store covered in the refrigerator for 3–4 days; the flavors hold up well, but for best texture, enjoy within that window. Freezing isn’t recommended because mayonnaise-based dressings can break after thawing. For a lighter option, use light mayonnaise or Greek yogurt–mayo blend 1:1 to reduce calories while keeping the tangy lemon profile.