Description
Lemon Herb Potato Salad is a refreshing and vibrant dish that encapsulates the essence of summer. Tender baby potatoes are tossed with zesty lemon juice, fresh parsley, and a hint of garlic, resulting in an explosion of flavors perfect for picnics or barbecues. This light yet satisfying salad is not only easy to make but also a delightful addition to any meal, promising smiles from family and friends alike.
Ingredients
Scale
- 1 pound baby potatoes
- 1/4 cup fresh parsley, chopped
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons olive oil
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool slightly.
- In a mixing bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.
- Cut cooled potatoes into quarters or halves and gently toss with the dressing and chopped parsley.
- Chill in the refrigerator for at least one hour before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg