Best 5 Lemon Potato Salad With Mint Recipes

Calling all potato salad enthusiasts! This zesty Lemon Potato Salad with Mint recipe is a delightful dish that combines the classic flavors of tangy lemon, refreshing mint, and tender potatoes. It's a perfect side dish for summer picnics, potlucks, or backyard barbecues. The zesty lemon dressing adds a pop of brightness and tang, while the fresh mint adds a refreshing herbal note. But that's not all! This article also features two additional variations of potato salad recipes: a creamy mayonnaise-based potato salad and a light and tangy vinegar-based potato salad. Whether you prefer a classic creamy potato salad or a lighter, more tangy option, we've got you covered. So gather your ingredients, grab your apron, and let's embark on a culinary journey to create the perfect potato salad!

Let's cook with our recipes!

PRESERVED LEMON POTATO SALAD

Preserved Lemon Potato Salad image

This no-mayo potato salad is an excellent dish to serve year-round. It's bursting with Mediterranean flavor thanks to kalamata olives, preserved lemon, lots of fresh herbs and a splash of olive oil. It's a great side for grilled meat or fish, and since it doesn't contain mayonnaise it's a good option for a picnic or barbecue where you won't have easy access to a fridge.

Provided by Food Network Kitchen

Categories side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 13

Ingredients

4 russet potatoes (about 2 pounds), peeled
Kosher salt and freshly ground black pepper
1/2 cup parsley, leaves and tender stems, chopped
1/2 cup dill, chopped
1/3 cup fresh mint leaves, chopped
4 scallions, chopped
1/2 red onion, chopped
3/4 cup pitted kalamata olives, sliced
1 preserved lemon (see Cook's Note)
2 cloves garlic, minced
3 tablespoons olive oil
1 teaspoon honey
2 to 3 tablespoons juice from preserved lemons

Steps:

Place the potatoes in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon salt to the water and bring to a boil over medium-high heat. Lower the heat, cover the pot and simmer until the potatoes are fork tender, about 30 minutes.
Meanwhile, place the parsley, dill, mint and scallions in a large bowl. Add the red onion and olives and stir to combine.
Once the potatoes are cooked, drain and let them cool completely. Chop the boiled potatoes into bite-size (about 3/4-inch) pieces. Add the potatoes to the bowl with the herbs and toss. Remove the flesh of the preserved lemon (discard the seeds and save the flesh for another use.) Finely chop the lemon rind (peel); you should have about 2 tablespoons. Add the rind to the bowl along with the garlic, olive oil, honey, 2 tablespoons of preserved lemon juice and 1/4 teaspoon black pepper. Give it a good stir and taste; if it needs more salt, add another 1 tablespoon or so of the preserved lemon juice (see Cook's Note). Cover and refrigerate at least 30 minutes before serving.

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

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.

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

MINTED POTATO SALAD

Minted potato salad image

Using yogurt makes this a healthy potato salad perfect for summer

Provided by Good Food team

Categories Buffet, Dinner, Lunch, Side dish, Supper, Vegetable

Time 25m

Number Of Ingredients 7

Ingredients

1kg small new potato
1 garlic clove , crushed
200ml natural yogurt
1 tsp white wine vinegar
1 tsp caster sugar
3 spring onions , finely sliced
large handful mint leaves, roughly torn

Steps:

Boil the potatoes for 15 mins or until, tender, then drain and cool. Stir together the garlic, yogurt, vinegar and sugar with some seasoning, to make the dressing. Can be made to this stage up to a day ahead.
To serve, mix most of the spring onions and mint into the dressing, then pour it over the potatoes. Stir gently, taking care not to break the potatoes up. Scatter with the rest of the spring onions and mint to serve.

Nutrition Facts : Calories 140 calories, Fat 1 grams fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.11 milligram of sodium

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

Ingredients

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.

SPINACH SALAD WITH LEMON AND MINT

Spinach Salad With Lemon and Mint image

This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.

Provided by Nigella Lawson

Categories quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 lemon
1/3 cup fresh mint leaves, finely sliced, more for garnish
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil

Steps:

Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams

Tips:

For the best flavor, use fresh lemons. Bottled lemon juice can be substituted, but the flavor will not be as bright.
If you don't have fresh mint, you can use dried mint. However, fresh mint will give the salad a more refreshing flavor.
To make the salad ahead of time, cook the potatoes and hard-boil the eggs the day before. Then, assemble the salad and chill it for at least 30 minutes before serving.
This salad is also delicious served warm. If you prefer a warm salad, simply omit the chilling step.
For a vegan version of this salad, omit the eggs and use a vegan mayonnaise.

Conclusion:

This lemon potato salad with mint is a refreshing and flavorful side dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a new potato salad recipe, give this one a try!