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.

close up of Vinaigrette Potato Salad

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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.

Vinaigrette Potato Salad ingredients

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.

potatoes in a pot and seasonings in bowls to make Vinaigrette Potato Salad


  • 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.

potatoes in the pot to make Vinaigrette Potato Salad

How to Make Vinaigrette Potato Salad

Potato vinaigrette salad is as easy as 1, 2, 3! 

  1. Boil potatoes, drain and put back in the pot.
  2. Add the dressing ingredients and toss until the potatoes are thoroughly coated.
  3. Let the salad cool before adding green onion (chives) radishes, and dill. Cover and refrigerate before serving.

ingredients in the pot before mixing to make Vinaigrette Potato Salad

What Goes with Vinaigrette Potato Salad?

Vinaigrette salad can be a meal on its own, but because it’s so tangy, serve it with richly flavored dishes like Homemade Meatloaf, Smoked Beef Ribs or Smoked Chicken Breasts

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!

Vinaigrette Potato Salad mixed in the pot

Tasty Side Dishes To Try!

close up of Vinaigrette Potato Salad
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Lemon Vinaigrette Potato Salad

This vinaigrette potato salad is made with a bright and fresh lemon and herb dressing. It's so easy to make and is delicious served warm or cold.
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings 12 servings
Author Candace



  • 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


  • 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.
5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 171 | Carbohydrates: 21g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 156mg | Potassium: 510mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 26mg | Calcium: 20mg | Iron: 1mg

Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.

Course Salad, Side Dish
Cuisine American, German

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About the author

I am a wife, mother of two, and professional accountant. I love fantastic food, and it is so often the center of our lives, from everyday dinner, to family gatherings, and special evenings at fabulous restaurants. I have always loved cooking and baking, with my mom and grandma, and now, with my daughter and son. I love trying new recipes while enjoying my favorites too. I’m so happy to share them with you.
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Recipe Rating


    1. 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!