Best 4 Lemon Vinaigrette Potato Salad Recipes

Indulge in a symphony of flavors with this refreshing and vibrant Lemon Vinaigrette Potato Salad, a delightful side dish that will elevate any gathering. Featuring a medley of tender potatoes, crisp vegetables, and a zesty lemon vinaigrette dressing, this salad offers a perfect balance of tanginess, creaminess, and crunch.

Accompanying this star recipe is a collection of equally enticing variations, catering to diverse preferences and dietary needs. For those seeking a classic twist, the Mustard Vinaigrette Potato Salad offers a tangy and slightly spicy kick, while the creamy, mayonnaise-based Classic Potato Salad is a crowd-pleaser that will evoke nostalgic memories.

For a lighter and more refreshing option, the Greek-Style Potato Salad combines fresh Mediterranean flavors, including feta cheese, Kalamata olives, and a delightful lemon-oregano dressing. Those with a penchant for bold flavors will relish the Bacon and Ranch Potato Salad, where crispy bacon and a creamy ranch dressing add richness and savoriness to the mix.

Lastly, the Vegan Potato Salad offers a plant-based alternative, featuring a flavorful combination of roasted vegetables, a tangy vinaigrette dressing, and creamy avocado. With so many enticing options to choose from, this article provides a comprehensive guide to crafting the perfect potato salad for any occasion.

Here are our top 4 tried and tested recipes!

LEMON VINAIGRETTE POTATO SALAD

Lemon Vinaigrette Potato Salad image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 pounds red potatoes, cut into 1-inch cubes
1/2 cup olive oil
3 tablespoons lemon juice
2 tablespoons minced fresh basil
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
1 teaspoon grated lemon zest
3/4 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped

Steps:

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 zest, salt and pepper., Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Nutrition Facts : Calories 165 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED POTATO SALAD WITH ARUGULA, GOAT CHEESE AND LEMON-MUSTARD-TARRAGON VINAIGRETTE

Grilled Potato Salad with Arugula, Goat Cheese and Lemon-Mustard-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 pounds baby red potatoes
Canola oil, for tossing
Kosher salt and freshly ground black pepper
1/2 cup Lemon-Mustard-Tarragon Vinaigrette, recipe follows
4 ounces baby arugula
4 ounces soft goat cheese, in small pieces
Zest and juice of 1 large lemon
2 tablespoons Dijon mustard
1 tablespoon chopped fresh tarragon
1 teaspoon clover honey
Kosher salt and freshly ground black pepper
1/2 cup olive oil or canola oil

Steps:

Put the potatoes in a pot of generously salted water and bring to a boil over high heat. Boil until the potatoes are just tender, about 8 minutes. Drain and cool slightly, then cut the potatoes into quarters.
Heat a charcoal or gas grill to medium-high.
Toss the potatoes with a little canola oil and season with salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing and turning occasionally, until lightly charred in spots, about 5 minutes.
Transfer the potatoes to a bowl and immediately add the vinaigrette. Put the arugula on top and scatter the goat cheese over the arugula. Season with salt and pepper. Quickly and gently fold the mixture once or twice to combine. Serve warm or at room temperature.
In a medium bowl, whisk together the lemon zest and juice, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.

Nutrition Facts : Calories 400 calorie, Fat 23 grams, SaturatedFat 6 grams, Cholesterol 13 milligrams, Sodium 550 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 10 grams, Sugar 5 grams

POTATO SALAD WITH LEMON-DILL VINAIGRETTE

Potato Salad With Lemon-Dill Vinaigrette image

I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.

Provided by appleydapply

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs potatoes (yukon gold or russet)
1 cup celery, diced
1/2 cup red onion, finely chopped
2 tablespoons capers (chopped if large)
1/4 cup olive oil
3 tablespoons lemon juice, freshly squeezed
1/2 teaspoon dried dill weed
1 teaspoon salt
1 dash black pepper

Steps:

Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
Add the celery and onion to the potatoes.
Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
If desired, add more salt, pepper, or lemon juice to taste.
Serve warm or at room temperature.

WARM POTATO SALAD WITH LEMON AND CHIVE VINAIGRETTE

Warm Potato Salad With Lemon and Chive Vinaigrette image

This recipe comes from the book, "The Vegetables of Spring and Summer". I have a DH who needs to watch his colesteral and this recipe is great. Wonderful for BBQs.

Provided by Chef Suz in Bekond

Categories Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 lbs new potatoes (small as possible skins on)
2 sprigs of fresh mint
salt
4 tablespoons lemon juice
1 lemon, zest of
4 tablespoons virgin olive oil
1 teaspoon whole grain mustard
1 clove garlic
1 teaspoon salt
fresh ground black pepper
2 tablespoons chopped chives
6 spring onions, chopped

Steps:

Boil potatoes in pan with mint and salt.
About 20 minutes.
While potatoes are cooking crush garlic and add salt.
Gradually whisk in all the other dressing ingredients.
When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
Pour on the vinaigrette dressing while the are still hot.
Toss in dressing till all potatoes are coated.
Finally scatter in the chopped chives and spring onions.
Serve warm.

Tips:

For the best flavor, use fresh lemon juice. Bottled lemon juice can be used in a pinch, but fresh lemon juice will give your potato salad a brighter, more flavorful taste.
Use a variety of potatoes. This will give your potato salad a more interesting texture and flavor. Red potatoes, Yukon Gold potatoes, and new potatoes are all good choices.
Don't overcook the potatoes. They should be cooked until they are tender but still hold their shape.
Let the potatoes cool completely before adding the dressing. This will help the potatoes absorb the dressing better.
Add the dressing to taste. Start with a small amount and add more until you reach the desired flavor.
Garnish the potato salad with fresh herbs, such as parsley, dill, or chives. This will add a pop of color and flavor.

Conclusion:

Lemon vinaigrette potato salad is a refreshing and flavorful side dish that is perfect for summer cookouts and picnics. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make the best lemon vinaigrette potato salad that everyone will love.