Lemon Vinaigrette Potato Salad is delish served warm or cold!
Take a break from the ordinary deli-style, creamy, mustard-based potato salad and try this recipe for a lemon vinaigrette potato salad! Tender baby potatoes and radishes are tossed in a light, lemon and herb-flavored dressing that’s elegant and unique. This salad is satisfying and delicious, plus it is so easy to put together! Easy and fresh ingredients and tangy flavor allow this salad to pair perfectly with any entrée or main dish imaginable, from steak to salmon, to simple burgers and hot dogs.
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Our Favorite Potato Salad!
So many potatoes and so many ways to use them! This recipe can use any kind of potato and have a different look every time. It can also be served warm! Spread the salad in a baking dish and heat until it’s warmed up, garnish with fresh dill and serve with a thick slice of grilled No Knead Bread. Make ahead, cover, and chill! The flavors will continue to blend. Use up leftover veggies, herbs, even leftover proteins like roasted chicken, summer sausage, or shredded pork.
What’s in Vinaigrette Potato Salad?
POTATOES: Baby potatoes are firmer and less starchy than Russets or Yukon Golds, so they’ll hold the dressing better. Fingerlings are small and tubular-shaped with a creamy flesh and a thin skin, so they don’t need to be peeled. Even baby reds don’t need to be peeled and add a rustic flair to the salad.
DRESSING: All dressings are a combination of an oil and an acid. Olive oil and fresh lemon along with the zest, salt, and pepper are the base for light dressing, and it’s a great marinade for meats, too!
EXTRAS: Sliced radishes, green onions, and some fresh dill give the salad some color without overwhelming the other ingredients.
- Potato salad can be a new recipe every time! Mix and match veggies like green peas, diced red or green bell peppers, baby corn, zucchini slices, or celery. To make a heartier protein salad, try adding hard-boiled eggs, bacon pieces, bay shrimp, or smoked salmon.
- Adjust the flavor of the dressing by switching the lemon juice for lime and adding a dash of honey to make it a little bit sweet. A jar of pre-made pesto added to the lemon vinaigrette tastes delicious, too! Garnish with parmesan cheese and freshly chopped basil leaves.
How to Make Vinaigrette Potato Salad
Potato vinaigrette salad is as easy as 1, 2, 3!
- Boil potatoes, drain and put back in the pot.
- Add the dressing ingredients and toss until the potatoes are thoroughly coated.
- Let the salad cool before adding green onion (chives) radishes, and dill. Cover and refrigerate before serving.
What Goes with Vinaigrette Potato Salad?
How to Store
Keep leftover potato salad in a covered container in the refrigerator up to three days. Before serving, stir thoroughly and add a little extra lemon juice. Scoop over a bed of greens or tuck into a pita pocket for an easy school or workday lunch!
Tasty Side Dishes To Try!
- Oven Roasted Radishes– low carb side.
- Air Fryer Roasted Cauliflower – easy and delicious.
- Leftover Mashed Potato Pancakes (Irish Potato Bread) – perfect leftover recipe.
- Oven Roasted Asparagus – 15 minute recipe.
Lemon Vinaigrette Potato Salad
- 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 onions finely chopped
- 18 radishes thinly sliced (1 large bunch)
- 1 bunch fresh dill torn or chopped
- 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.
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.