Monday, December 19, 2011

Recipe Snapshot: Light and Lemony Potato Salad

Light and Lemony Potato Salad
from Gooseberry Patch's Fresh from the Farmstand
Submitted by Gail Prather from Hastings, NE

Well, blow me down! I actually made a dish with the word "light" in the title. And, I liked it! I do enjoy oil-based potato salad and cole slaw. They're always so light and refreshing. Plus, at potlucks, they're just a safer bet than a mayonnaise-based dish. This potato salad was tangy with the lemon juice and mustard. My husband and I both enjoyed it. If it seems a little too tangy to you at first, don't worry. The flavors will mellow as it chills in the refrigerator.

Light and Lemony Potato Salad

2 lbs. new redskin potatoes, cut into wedges
1-3/4 tsp. fine sea salt, divided
1/4 c. olive oil
3 tbsp. lemon juice
1/2 tsp. dry mustard
1/4 tsp. pepper
3 green onions, very thinly sliced
2 tbsp. fresh parsley, chopped

In a large saucepan, cover potato wedges with cold water; add one teaspoon salt. Bring to a boil over medium-high heat. Cook until just barely tender, about 10 minutes, checking frequently to avoid overcooking. Drain potatoes; rinse lightly with cool water and let stand for 5 minutes. Potatoes should still be warm. While potatoes are cooling, combine oil, lemon juice, mustard, remaining salt and pepper in a large bowl. Whisk together until creamy and emulsified. Add the warm potatoes, green onions and parsley to dressing; toss to coat. Serve at room temperature or cover and chill until serving time. Serves 6.

Tangy and delicious!


  1. Lemon and mustard sound awesome in this dish, you can't beat a good potato salad...
    Thanks for stopping by Foodness Gracious :)

  2. I love light potato salads like this. I did one last week that was Julia Child's and it's so easy and flavorful. Love mayo based, too, but these types I can make more often. I will try this one next time.


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