Best 8 Creamy Lemony Potato Salad Recipes

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Indulge in the symphony of flavors that is creamy lemon potato salad, a delectable dish that captivates the senses with its harmonious blend of tangy lemon, velvety mayonnaise, and tender potatoes. This classic salad is elevated with a burst of freshness from chopped celery and onion, while a hint of mustard adds a subtle piquancy. Perfect for picnics, potlucks, or as a refreshing side dish, this salad offers a delightful balance of textures and flavors that will leave you craving more.

Alongside the classic creamy lemon potato salad recipe, this article also presents variations that cater to diverse preferences and dietary needs. For a vegan alternative, the mayonnaise is skillfully crafted using silken tofu, resulting in a luscious and creamy dressing that satisfies without compromising on taste. Additionally, a zesty Greek yogurt dressing offers a tangy twist, while a bacon-infused mayonnaise adds a smoky, savory dimension to the salad. With these variations, everyone can relish the vibrant flavors of creamy lemon potato salad, tailored to their unique tastes and dietary choices.

Here are our top 8 tried and tested recipes!

LEMON POTATO SALAD



Lemon Potato Salad image

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!

Provided by Nagi

Time 20m

Number Of Ingredients 12

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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 29 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 385 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CREAMY LEMON BASIL POTATO SALAD



Creamy Lemon Basil Potato Salad image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 8

24 to 28 ounces small potatoes
Kosher salt and freshly ground black pepper
1/4 cup pine nuts
1/2 cup mayonnaise
3 tablespoons olive oil
1 tablespoon prepared pesto
2 lemons, juiced
Small fresh basil leaves, for serving

Steps:

  • Put the potatoes in a pot with cold water and add some salt. Cover, bring to a boil and boil until fork-tender, 10 to 15 minutes. Drain, cut in half and transfer to a bowl.
  • Toast the pine nuts in a skillet over low heat until just light golden, 3 to 4 minutes.
  • Mix together the mayonnaise, olive oil, pesto, lemon juice and salt and pepper to taste in a bowl until creamy and smooth. Taste and adjust the seasoning.
  • Pour half the dressing over the potatoes and toss to combine. Sprinkle over the pine nuts and stir in. Add more dressing to taste.
  • Cover and refrigerate the potato salad for a few hours. To serve, sprinkle lots of small basil leaves over the top.

CREAMY POTATO SALAD



Creamy Potato Salad image

Provided by Nancy Fuller

Categories     side-dish

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 11

3 pounds Yukon gold potatoes, cut into 1 1/2-inch chunks
1 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 hard-boiled eggs, chopped
3 scallions, sliced
2 celery stalks, chopped fine
2 shallots, chopped fine
1 lemon, juiced

Steps:

  • Put the potatoes in a large pot and cover with cool water. Bring to a boil and cook until tender, 12 to 15 minutes. Drain and transfer to a large bowl.
  • In a separate bowl, combine the mayonnaise, mustard, sugar, salt, pepper, eggs, scallions, celery, shallots and lemon juice; stir to mix together. Add the mixture to the potatoes while still hot, mixing until the potatoes are coated. Transfer to a serving bowl.

LEMONY POTATO SALAD



Lemony Potato Salad image

Provided by Ian Knauer

Categories     Salad     Potato     Side     Fourth of July     Picnic     Vegetarian     Quick & Easy     Backyard BBQ     Dinner     Lunch     Mayonnaise     Summer     Potluck     Simmer     Boil     Lemon Juice     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Steps:

  • Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.
  • While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.
  • Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.
  • What to drink:
  • Artezin Mendocino Zinfandel '07 or Château de Chamirey Mercurey Rouge '07

POTATO SALAD WITH FRESH HERBS AND LEMON



Potato Salad with Fresh Herbs and Lemon image

Categories     Salad     Herb     Potato     Side     Fourth of July     Picnic     Vegetarian     Lemon     Mint     Basil     Healthy     Vegan     Cilantro     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 to 8 servings

Number Of Ingredients 9

3/4 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1 green bell pepper, diced
1 cup chopped onion
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh basil
1/4 cup finely chopped fresh mint
2 1/4 pounds small red-skinned potatoes, unpeeled

Steps:

  • Whisk oil, lemon juice and lemon peel in small bowl to blend. Season dressing with salt and pepper. Place 1/2 cup dressing in large bowl. Mix in green pepper, onion, cilantro, basil and mint.
  • Cook potatoes in large pot of boiling salted water until tender, about 25 minutes. Drain; cool 15 minutes. Cut potatoes into 1/2-inch cubes. Add potatoes to bowl with dressing and toss to blend. Let stand 10 minutes. Season to taste with salt and pepper, adding more dressing, if desired. Serve at room temperature.

POTATO SALAD



Potato Salad image

This classic, creamy salad is a go-with-everything summer side that is sure to satisfy at any gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 50m

Number Of Ingredients 5

Salt and pepper
3 pounds (8 to 10) medium red potatoes, scrubbed
1/2 cup mayonnaise
1 teaspoon grated lemon zest plus 2 tablespoons juice
1/2 cup finely chopped fresh chives

Steps:

  • In a large pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, 15 to 20 minutes. Drain and let cool completely. Cut potatoes into 1 1/2-inch pieces.
  • In a large bowl, combine mayonnaise, lemon zest and juice, and chives. Add potatoes and toss to combine. Season with salt and pepper. To store, cover and refrigerate up to 1 day.

Nutrition Facts : Calories 239 g, Fat 7 g, Fiber 4 g, Protein 5 g, SaturatedFat 1 g

GRANDMA'S CREAMY POTATO SALAD



Grandma's Creamy Potato Salad image

My grandma makes the best potato salad, but she doesn't use a recipe! So I watched while she put together "a little of this and a little of that" and jotted a recipe that comes close. The creamy dressing also works well for making deviled eggs.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

8 medium red potatoes, cubed
4 to 5 hard-boiled large eggs, chopped
1-1/2 cups mayonnaise
2/3 cup sour cream
3 tablespoons sugar
3 tablespoons red wine vinegar
2 tablespoons finely chopped onion
2 teaspoons prepared mustard
1 teaspoon celery seed
Salt and pepper to taste

Steps:

  • Place the potatoes in a saucepan and cover with water. Cover and bring to a boil; cook until tender, about 15-20 minutes. Drain and cool. , Transfer to a large bowl; add eggs. In a small bowl, whisk the remaining ingredients. Pour over potato mixture; toss to coat. Cover and refrigerate for 6 hours or overnight.

Nutrition Facts : Calories 483 calories, Fat 39g fat (8g saturated fat), Cholesterol 134mg cholesterol, Sodium 284mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 2g fiber), Protein 6g protein.

CREAMY POTATO SALAD



Creamy Potato Salad image

There's no way around it; the best part of picnics is the potato salad. Pair our creamy potato salad recipe with barbeque, anything from the grill or even as a potluck entrée! For any warm-weather get-togethers, this potato salad recipe is sure to be a crowd-pleaser. Consider jazzing up your potato salad dressing and adding some bacon, diced ham, pepperoni or salami to your side. We love sprinkling fresh herbs before serving for a little extra color and taste. Win-win!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 4h55m

Yield 10

Number Of Ingredients 10

1 1/2 pounds round red or white potatoes (about 6 medium), peeled
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stalks celery, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard-cooked eggs, chopped
Paprika, if desired

Steps:

  • Place potatoes in 3-quart saucepan; add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender; drain. Let stand until cool enough to handle. Cut potatoes into cubes.
  • Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl.
  • Add potatoes, celery and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 105 mg, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 480 mg

Tips:

  • Select the Right Potatoes: Choose waxy potatoes like Yukon Gold, Red Bliss, or New Potatoes for a firm texture that holds its shape well in the salad.
  • Cook Potatoes Perfectly: Boil potatoes until tender but not mushy. Drain well and allow them to cool slightly before adding them to the salad.
  • Make a Flavorful Dressing: The key to a great potato salad is a well-balanced dressing. Use a combination of mayonnaise, sour cream, Greek yogurt, or a mixture of these for a creamy base. Add lemon juice, Dijon mustard, chopped fresh herbs, and seasonings for a tangy and flavorful dressing.
  • Add Complementary Ingredients: Enhance the salad with a variety of ingredients such as chopped celery, red onion, sliced hard-boiled eggs, crumbled bacon, or chopped fresh herbs. These additions add texture, color, and flavor to the salad.
  • Chill Before Serving: Allow the potato salad to chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the salad to become more firm and flavorful.

Conclusion:

This creamy lemony potato salad is a versatile and delicious dish that can be enjoyed as a side dish, a main course, or as part of a potluck or picnic spread. With its zesty lemon dressing, tender potatoes, and optional add-ins, this salad is sure to be a crowd-pleaser. Experiment with different ingredients and variations to create your own unique and flavorful potato salad. Whether you prefer a classic or a more modern twist, this creamy lemony potato salad is sure to satisfy your taste buds.

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