Lemon Vinaigrette Potato Salad Recipe
I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 3/4 teaspoon salt
- 1/2 cup olive oil
- 1 tablespoon red wine vinegar
- 3 tablespoons lemon juice
- 1/2 teaspoon pepper
- 1 small onion finely chopped
- 2 tablespoons minced fresh parsley
- 1 teaspoon grated lemon peel
- 2 tablespoons minced fresh basil
- 3 pounds red potatoes cut into 1-inch cubes
- Carbohydrate 18.3129810828871 g
- Cholesterol 0 mg
- Fat 2.41860507589989 g
- Fiber 1.99364952793147 g
- Protein 2.19080539830708 g
- Saturated Fat 0.350771895203869 g
- Serving Size 1 1 serving (120g)
- Sodium 7.32023828666889 mg
- Sugar 16.3193315549557 g
- Trans Fat 0.115484327095026 g
- Calories 100 calories
Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings (3/4 cup each). Originally published as Lemon Vinaigrette Potato Salad in Taste of Home April/May 2012, p30
