Description
A light and tangy potato salad recipe using fresh lemon juice.
Ingredients
Scale
- 2 lbs potatoes, scrubbed and cut into 1-inch pieces
- 4 large eggs, hard-boiled and chopped
- 1/2 cup mayonnaise
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/4 cup finely chopped celery
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until tender, about 15 to 20 minutes. Drain well and let cool slightly.
- In a large bowl, whisk together the mayonnaise, lemon juice, and Dijon mustard until smooth.
- Add the slightly cooled potatoes, chopped eggs, celery, and parsley to the dressing.
- Gently toss everything together until the potatoes are evenly coated.
- Season with salt and pepper.
- Cover the bowl and chill in the refrigerator for at least 1 hour before serving.
Notes
- For best flavor, use waxy potatoes like Yukon Gold or red potatoes.
- You can substitute plain yogurt for half of the mayonnaise for a lighter dressing.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3
- Sodium: 450
- Fat: 24
- Saturated Fat: 4
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 8
- Cholesterol: 150
Keywords: lemon potato salad, potato salad, side dish, picnic food, mayonnaise dressing