This lemon potato salad with mint is a refreshing twist on the classic creamy version. Boiled potatoes are tossed with a bright, tangy lemon dressing, fresh mint, and a hint of garlic, making it a light and flavorful side dish perfect for spring and summer. It works beautifully because the acidity of the lemon cuts through the starchiness of the potatoes, while the mint adds a cool, aromatic finish that pairs well with grilled meats or a simple picnic spread.
Ingredients
- 2 lb (900 g) baby potatoes or Yukon Gold potatoes, scrubbed
- 1/4 cup (60 ml) fresh lemon juice (about 1 large lemon)
- 1 tbsp (15 ml) lemon zest (from the same lemon)
- 1/3 cup (80 ml) extra-virgin olive oil
- 1 small shallot, finely minced (about 2 tbsp / 20 g)
- 1 small garlic clove, grated or minced
- 1 tsp (5 g) Dijon mustard
- 1/2 tsp (2.5 g) salt, plus more for the cooking water
- 1/4 tsp (1 g) black pepper
- 1/2 cup (20 g) fresh mint leaves, roughly chopped
- Optional: 2 tbsp (10 g) fresh chives or parsley, chopped
Instructions
- Place the potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to a simmer. Cook for 15–20 minutes, or until the potatoes are easily pierced with a fork but not falling apart. Drain and let cool for 5–10 minutes, until just cool enough to handle.
- While the potatoes cook, make the dressing: in a small bowl, whisk together the lemon juice, lemon zest, olive oil, shallot, garlic, Dijon mustard, salt, and pepper. Set aside.
- When the potatoes are cool enough to handle, slice them in half (or into quarters if larger). Place them in a large bowl.
- Pour the dressing over the warm potatoes and toss gently to coat. Let the salad sit for at least 10 minutes so the potatoes absorb the dressing.
- Add the chopped mint and chives (if using) and toss again. Taste and adjust seasoning with more salt or lemon juice if needed.
- Serve warm, at room temperature, or chilled. The salad tastes best if allowed to rest for at least 30 minutes before serving.
Tips
- Don’t overcook the potatoes: They should be tender but still hold their shape. Overcooked potatoes will turn mushy when tossed.
- Use waxy potatoes: Baby potatoes, red potatoes, or Yukon Golds hold up better than russets, which are too starchy and will break apart.
- Add mint at the end: If you stir mint into hot potatoes, it will wilt and lose its freshness. Add it after the potatoes have cooled slightly.
- Make it ahead: This salad can be made a day in advance. Store in the fridge and bring to room temperature before serving. You may need to add a splash of olive oil or lemon juice to refresh it.
Serving Suggestions
This lemon potato salad is a versatile side. Serve it alongside grilled chicken, fish, or lamb. It also works well at a barbecue with burgers or kebabs, or as part of a cold lunch spread with sandwiches and fresh vegetables. For a vegetarian meal, pair it with a hearty grain salad or a frittata.
Variations
- Add crunchy vegetables: Toss in diced cucumber, celery, or radishes for extra crunch.
- Make it creamy: Stir in 2–3 tablespoons of Greek yogurt or sour cream to the dressing for a creamy version.
- Add capers or olives: For a briny twist, add 2 tablespoons of capers or chopped kalamata olives.
- Use different herbs: Replace mint with dill, basil, or tarragon for a different flavor profile.
- Add a protein: Fold in canned tuna or flaked salmon for a main-dish salad.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be served cold, but if you prefer it warm, gently reheat in a skillet over medium-low heat with a splash of olive oil or water to refresh the dressing. Do not microwave for long periods, as the potatoes may become rubbery. Bring to room temperature for about 30 minutes before serving if you choose not to reheat.
Frequently Asked Questions
Can I use regular potatoes instead of baby potatoes? Yes, Yukon Gold or red potatoes work well. Cut them into 1-inch chunks before boiling. Russets are too starchy and will fall apart.
How do I keep the potatoes from becoming mushy? Start with cold water and bring to a boil gradually. Check frequently with a fork—they should be tender but still firm. Drain immediately and don’t let them sit in the hot water.
Can I make this salad vegan? Yes, the recipe is already vegan as written. The optional yogurt in the variations is not vegan, but the base recipe is.
Can I use dried mint instead of fresh? Fresh mint is strongly recommended for its bright flavor and texture. Dried mint will not provide the same result; if you must substitute, use about 1 tablespoon of dried mint and add it to the dressing, but expect a more muted flavor.
Why is my salad dry after being in the fridge? Potatoes absorb dressing as they sit. Before serving, add a drizzle of olive oil and a squeeze of lemon juice to bring it back to life.
Can I add a hard-boiled egg? Yes, chopped hard-boiled eggs are a classic addition to potato salad. Add them just before serving to prevent them from getting too soft.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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