Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!
Servings: 5- 6 people
1 kg / 2 lb baby potatoes(Note 1)
1cupgreen onions, sliced
1/4cupparsley, finely chopped
5 tbsp / 75 ml extra virgin olive oil
1/4 cup / 65 mllemon juice
1tbsplemon zest(1 large lemon)
1garlic clove, large, minced
Dressing: Shake in a jar.
Halve so they are about 2.5cm / 1" pieces (cut large ones into 3).
Bring 4 litres / 4 quarts water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat.
Drain and immediately transfer to a bowl.
While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir.
Set aside to marinate for at least 30 minutes, even overnight.
Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day.
1. This recipe will work fine with any type of potato. Starchy and all purpose potatoes suck up the flavour better than waxy ones, but even waxy potatoes are fine. Just make sure you cut them to the prescribed size and don't overcook otherwise they will crumble when tossed.2. Add Ins / variations: other fresh herbs like chives, basil, thyme or rosemary (go easy on these, they are strong), dried herbs, bacon (!!), parmesan, rocket/arugula, sun dried tomatoes. Give it a Mediterranean spin by adding oregano and/or feta!! 3. Nutrition per serving, assuming 5 servings about 200g/7oz per serving.
Lemon Potato Salad
Amount Per Serving
Calories 256Calories from Fat 126
% Daily Value*
Saturated Fat 2g13%
Vitamin A 450IU9%
Vitamin C 36.8mg45%
* Percent Daily Values are based on a 2000 calorie diet.