Lemon Potato Salad

Recipe video above. You don't need mayo to make a terrific potato salad! The secret is to marinate the potatoes so they suck up all that flavour!

Prep time: PT10M

Cook time: PT10M

Total time: PT20M

Rating

4.96 stars (74 reviews)

Ingredients

1 kg / 2 lb baby potatoes ((Note 1))
2 tbsp salt ((for water))
1 cup green onions (, sliced)
1/4 cup parsley (, finely chopped)
5 tbsp / 75 ml extra virgin olive oil
1/4 cup / 65 ml lemon juice
1 tbsp lemon zest ((1 large lemon))
1 garlic clove, large, minced
1 tsp Dijon mustard
1.5 tsp sugar
3/4 tsp salt
1/2 tsp black pepper

Steps

Dressing: Shake in a jar.
Potatoes:
- Halve so they are about 2.5cm / 1" pieces (cut large ones into 3).
- Bring 4 litres / 4 quarts water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer. Cook for 5 minutes or until just cooked - don't let them overcook or become too soft, they will keep cooking from residual heat.
- Drain and immediately transfer to a bowl.
Potato Salad:
- While potatoes are hot, pour over half the Dressing. Use rubber spatular to gently stir.
- Set aside to marinate for at least 30 minutes, even overnight.
- Add green onions and parsley, pour over remaining Dressing. Carefully toss with rubber spatular, then serve. Great warm or at room temperature, and it's also great the next day.

Nutitrion

Serving Size: 1 serving
Calories: 256 kcal
Carbohydrates: 29 g
Protein: 5 g
Fat: 14 g
Saturated Fat: 2 g
Sodium: 385 mg
Sugar: 2 g

Reviews

Kate V on 2026-08-03 (5 stars):
Easy to make and beautifully fresh and light without mayonnaise. Makes a lovely side to serve with anything pan fried.
Lisa on 2026-05-01 (5 stars):
Another winner! It's so light and bright with tons of flavor. Perfect for the spring and summer.
Clare on 2026-04-05 (5 stars):
Thanks Nagi. Just love this salad. We had Easter lamb, this salad and your Greek salad with your crusty bread. What a feast. Thanks. I know you are missing the boy, but he is with you all the time. Go gently.
Rebecca Preston on 2025-12-27 (5 stars):
Perfect for summer seafood bbq
KerryB on 2025-10-25 (5 stars):
A lovely change from my usual potato salad (with 2/3 Greek yoghurt, 1/3 mayo & Dijon). Went beautifully with pan fried NZ salmon & Nagi’s accompanying dill sauce (I used her alternative Greek yoghurt for that). Fresh tasting and a little tangy.
Denise Goodchild on 2025-07-13 (5 stars):
I added sliced fennel, and par-boiled asparagus and carrots. It made it more substantial. It was amazing.
Edward Blount on 2025-01-10 (5 stars):
Great tasting, tried with family. 🍽️🧑‍🍳
Bethy on 2024-12-21 (5 stars):
I’ve made this many times and it’s always delicious! The only change I make and have done it from the beginning is to starting the potatoes in cold water and bring to a light boil then simmer for about 5 minutes. Prevents the potatoes from getting “grainy”.
Lana on 2024-12-20 (5 stars):
My new favourite potato salad! I’ve made it twice now for family parties. I add fresh oregano and feta, it’s a nice fresh accompaniment for barbecues and the flavours are so balanced. Also it’s super duper easy!
Sophie on 2024-07-20 (5 stars):
If I want to make this the day before do I need to refrigerate it and then bring up to room temperature the next day?
Carol Holmes on 2024-06-22 (5 stars):
I made this potato salad for guests - they loved it and so did I! With the addition of blanched green beans it was the perfect accompaniment to grilled pork tenderloin. I'll be making this again and again.
Vera on 2024-06-21 (5 stars):
Fantastic! The warm potatoes really absorb the amazing dressing. I used green onions and parsley from my garden. I also added some Kalamata olives.
Marianne McCready on 2024-04-14 (5 stars):
OMG!!!!! I loved this recipe. Just made it tonight for the first time along with your Baked Bean Ratatouille (first cookbook recipe I've tried since I got it for Christmas from my son - it was my favorite present - he knows how much I love your recipes and got me the cookbook as a surprise). Didnt have scallions so I used diced onion and ran out of olive oil halfway through measuring so I had to use a mix of olive and grapeseed. Regardless this recipe was THE BEST. Oh - I also used fresh mint with the parsley - thought it would add since I was missing scallion flavor. I can't wait to eat leftovers.
Rosanna on 2024-03-31 (5 stars):
My family love this, first time i made it everyone said it was so refreshing, and a beautiful salad to the meals we had. Safe to say, i have to make this every party.
Julie on 2024-02-19 (5 stars):
From 2 year old to 70+ old, all loved it at a recent family bbq. Went very well with lamb. Thanks for making me look good 😊
Mina on 2024-01-26 (5 stars):
This was delicious! I made this for a BBQ and the everyone loved it and requested the recipe. Another winner, Nagi!
Monisha Samuel on 2023-12-27 (5 stars):
Absolutely delish and a lovely "lighter" option to one 9f my favourite salads.. mmm potato!