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Lemon Potato Salad

Lemon potato salad with bright citrus flavor and a light, tangy dressing. Cubed Yukon gold potatoes are boiled until tender, tossed with lemony mayo, and chilled for a fresh, cohesive bite.
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Prep Time 15 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

Potatoes
  • 3 lb Yukon gold potatoes cubed
Dressing
  • 0.5 cup mayonnaise
  • 0.25 cup lemon juice
  • 2 lemons zest of 2 lemons
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
Fresh mix-ins
  • 0.25 cup fresh parsley chopped
  • 0.25 cup green onions sliced
Seasoning
  • salt and pepper to taste

Method
 

Boil and cool the potatoes
  1. Bring a pot of salted water to a boil, then add the cubed Yukon gold potatoes and cook until tender, about 20 minutes. Visual cue: potatoes should yield easily when pierced with a fork.
  2. Drain the potatoes and spread them out to cool until no longer hot. Visual cue: steam should stop and cubes should look matte, not wet.
Make the lemon dressing
  1. Whisk mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth and slightly thick. Visual cue: the mixture should be uniform with no streaks of zest or mustard.
Assemble and season
  1. Combine the cooled potatoes, chopped fresh parsley, and sliced green onions in a large bowl. Visual cue: herbs should be evenly scattered through the cubes.
  2. Pour the lemon dressing over the potatoes and toss well until the surface looks coated and glistening. Visual cue: dressing should cling lightly instead of pooling.
  3. Season with salt and pepper to taste. Visual cue: you should see the mixture become more vibrant and balanced in flavor.
Chill before serving
  1. Refrigerate the lemon potato salad for 2 hours before serving. Visual cue: once chilled, it will look tighter and the dressing will absorb slightly into the potatoes.

Notes

For the best texture, cool the potatoes fully before adding the dressing so the mayo doesn’t thin out. Refrigerate in a covered container for up to 4 days; freezer is not recommended because the potatoes can become mealy. For a lighter option, swap half the mayonnaise with plain Greek yogurt to keep the tangy lemon flavor while reducing richness.