Lemon-Flavored Potato Salad
A refreshing lemon-flavored potato salad with crisp cucumbers and aromatic basil, perfect for picnics, barbecues, or light summer meals, offering tangy and savory flavors.
Ingredients
Instructions
- In a 5-quart Dutch oven or saucepan over high heat, bring unpeeled potatoes and enough water to cover to a boil.
- Reduce heat to low; cover and simmer for 30 minutes or until potatoes are fork-tender.
- Drain the potatoes and let cool until easy to handle.
- Peel the potatoes and cut into bite-sized chunks.
- Juice the lemons and whisk together with the olive oil, Dijon mustard, sugar, salt, dried basil, and black pepper.
- Add the potatoes and sliced cucumbers to the dressing and toss gently to combine.
- Serve immediately or refrigerate until chilled before serving.
Tips & Substitutions
For a creamier texture, consider adding a dollop of Greek yogurt or a splash of buttermilk to the dressing. If you're short on time, use pre-washed and cut potatoes. You can substitute fresh herbs like parsley or dill for the dried basil for a fresher taste. This lemon-flavored potato salad is a great side dish that can be easily adapted for vegan recipes by omitting the mustard or using a vegan version.
Serving Suggestions
This lemon-flavored potato salad pairs beautifully with grilled meats, such as chicken or fish. Serve it alongside a fresh green salad or as part of a picnic spread. It also works well with dishes like the Peach Cookie Sundae for a sweet finish to a summer meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the potato salad in a saucepan over low heat, stirring occasionally. Alternatively, serve it cold for a refreshing dish that maintains its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon-Flavored Potato Salad contains roughly 805 calories, with 12g protein, 112g carbohydrates, and 35g fat. It is an excellent source of potassium (59% of the Daily Value), vitamin C (56% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1763mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just keep it covered in the refrigerator and let it chill. This allows the flavors to meld beautifully. Just give it a gentle stir before serving to redistribute the dressing.
What type of potatoes are best for this salad?
Waxy potatoes, like red or Yukon gold, are ideal for potato salads because they hold their shape well after boiling. Avoid starchy potatoes like russets, which can become mushy. The right potatoes will give your salad the perfect texture.
Can I add other vegetables to this salad?
Absolutely! Feel free to add other vegetables like bell peppers, radishes, or green onions for extra crunch and flavor. Just make sure to chop everything into similar-sized pieces for even mixing and presentation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).