Lemon Herb Potato Salad Recipe
This is my all-time favorite potato salad recipe!
I make this lemon herb potato salad recipe any chance I get – BBQs, holidays, family gatherings, parties, etc. It is always a big hit! Not your traditional potato salad with mayo and all, but definitely my favorite of any I’ve ever tried!
I love the ingredients for this potato salad too – simple, fresh, and delicious. You don’t have to be eating healthy to enjoy the amazing flavors and textures.
Boiling the potatoes in water with vinegar keeps the potatoes firm, but still tender. Red potatoes are perfect in this potato salad because they hold their shape well (because of the low starch content) and the peel adds some nice color.
The dressing is simple, but flavorful. Yeah, it is kind of a pain to mince up all those herbs, but maybe some herb scissors would help. It’s worth it either way! I love the bit of fresh lemon flavor in there too. So good!
I almost didn’t want to try the potato salad with capers and tarragon, because they were unfamiliar to me. But they are pretty easy to find at the local grocery store (capers are often located by the olives) and the tarragon was even on sale, so I went for it. I’m so glad too because these herbs are perfect in this potato salad!
If you really want to try something a little different, you can try subbing basil, cilantro, and mint for the herbs in the recipe. I’m sure it is delicious as well!
Drizzling some of the dressing over the potatoes while they are still hot helps the dressing to really permeate and stick onto the potatoes.
Lemon Herb Potato Salad is my favorite potato salad! I hope you love it too! 🙂
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Lemon Herb Potato Salad Recipe
- 3 pounds red potatoes, unpeeled, cut into 1-inch chunks
- 8 cups water
- 2 tablespoons white vinegar
- 2 tablespoons salt
- 2 teaspoons lemon zest
- 3 tablespoons fresh lemon juice (about 1 1/2 large lemons)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup extra virgin olive oil
- 1/2 cup finely chopped onion, rinsed
- 3 tablespoons minced fresh tarragon
- 3 tablespoons minced fresh parsley
- 3 tablespoons minced fresh green onions
- 2 tablespoons drained capers, minced
- In a Dutch oven or large pot, combine the potatoes, water, salt, and vinegar and bring to a boil over high heat. Reduce heat to medium and cook at a strong simmer until potatoes are just tender, about 10-15 minutes.
- Meanwhile, in a large bowl, whisk together the lemon zest and juice, salt, pepper. Slowly whisk in the oil until combined; set aside.
- Drain potatoes, then transfer them to a rimmed baking sheet. Drizzle 2 tablespoons of the dressing over the hot potatoes and toss gently to coat. Let potatoes cool to room temperature, about 30 minutes, stirring once halfway through cooling.
- Whisk dressing to recombine and stir in onion, tarragon, parsley, green onions, and capers. Add cooled potatoes to dressing and stir gently to combine. Season with salt and pepper to taste. Serve.
To rinse the chopped onion, place it in a fine-mesh strainer and run it under cold water. This removes some of the onion's harshness.
Recipe Adapted From: Cook's Country April/May 2015