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.
Servings 12 servings
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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.
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
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Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.