This vinaigrette potato salad adds a splash of lemon for a refreshing twist on the creamy version.
This easy potato salad recipe has sliced radishes, green onions, and fresh dill tossed in a light and herbaceous lemon vinaigrette dressing.
It’s ready in only three steps and can be served warm or cold so it’s perfect for outdoor entertaining.
You’ll Love This Tangy Potato Salad Because…
- Fresh and easy to find ingredients make this bright and tangy salad the perfect side.
- The radishes provide a crispy, and spicy bite which contrasts well with the creamy potatoes.
- Zesty lemony dressing is made with simple ingredients.
- Make up to a day ahead, cover, and keep in the fridge until ready to serve.
Ingredients and Variations
Potatoes: This recipe calls for baby red potatoes because they’re firm and have softer peels which don’t need to be removed, but any potato works. Leave the peels on or take them off – it’s up to you. If you leave them on, the salad will have a more rustic look. Leftover grilled or roasted potatoes work great, and will save on prep time.
Dressing: The lemon vinaigrette is what makes this salad stand out! Olive oil, lemon juice with the zest, and red wine vinegar in the perfect amounts make this salad both so uniquely delicious.
Variations
Experiment with add-in’s and modifications for a potato salad that is truly unique.
- Bacon bits, sliced summer sausage, or chopped hard-boiled eggs would add a protein boost to potato salad.
- For extra color and crunch, mix in some sliced black olives, diced bell peppers, baby corn, or chopped celery.
- A spoonful of Dijon mustard would add a mild, spicy flavor, while a little honey would make it sweeter.
- Try adding some pesto or chopped sundried tomatoes for even more flavor.
How to Make Vinaigrette Potato Salad
- Boil potatoes until tender. Drain and return to the pot.
- Add dressing ingredients and toss until the potatoes are evenly coated. (Recipe below.)
- Cool the potatoes before adding radishes, green onions, and dill (or other optional veggies).
- Refrigerate before serving.
Ideas For Leftovers
Keep leftover lemon vinaigrette potato salad covered, and in the refrigerator, for up to three days. Give it a stir with a dash of lemon juice and enjoy it cold or warm in the microwave. Avoid freezing because the taste and texture will not be the same once it’s thawed.
Add some vinaigrette potato salad to the top of a green salad or wrap it in a tortilla for a delicious lunch!
Superb, Hearty Salads
Did you enjoy this Lemon Vinaigrette Potato Salad? Be sure to leave a comment and rating below!
Lemon Vinaigrette Potato Salad
Equipment
Ingredients
- 3 pounds baby potatoes cut in half, or red potatoes cut in 1 inch cubes
- ½ cup olive oil
- 3 Tablespoons lemon juice fresh preferred
- 2 Tablespoons red wine vinegar
- 1 Tablespoon lemon zest
- ¾ teaspoon salt or to taste
- ¾ teaspoon pepper or to taste
- 4-6 green onion finely chopped
- 18 radishes thinly sliced (1 large bunch)
- 1 bunch fresh dill torn or chopped
Instructions
- Boil potatoes for 10-15 minutes, or until just tender when pierced with a fork. Drain and add back to the pot.
- While hot, add olive oil, lemon juice, red wine vinegar, lemon zest, salt and pepper. Continue mixing until it is incorporated, about 5 minutes. It may seem like a lot, but it will incorporate.
- Once cooled, add green onion, radishes and dill. Refrigerate until serving time.
- Allow to sit out about 10 minutes before serving.
Notes
- Refrigerate leftovers covered for up to 3 days.
- It is not recommended to freeze this salad.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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It looks like the potatoes are roasted ?? Are they?
Thanks
They’re not roasted, but that’d be delicious too! The dressing may not soak into roasted potatoes as well as boiled potatoes. Enjoy the salad Harriet!
The pictures look so good if this potato salad I took a bite out if my phone! Candace’s husband