Best 6 Lemony Potato Salad Recipes

CREAMY, LEMONY POTATO SALAD

Steps:

• Place potatoes into a large pot with enough salted water to just cover; bring to a boil, reduce heat to medium-low, and simmer, turning occasionally, until fork-tender, about 20 minutes. Drain potatoes and set aside to cool.
• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs cook in hot water for 15 minutes. Remove eggs from hot water and rinse with cold water until cool. Peel and chop eggs; put into a large glass dish.
• Peel cooled potatoes and chop; add to eggs in glass dish.
• Stir coleslaw dressing and creamy salad dressing together in a bowl until smooth; add chives and stir. Pour dressing over the potatoes and eggs; stir to coat. Season salad with salt and pepper; dust with paprika.
• Cover dish with plastic wrap and refrigerate overnight.

LEMONY POTATO AVOCADO SALAD

Steps:

• In a saucepan cover potatoes with salted cold water by 1 inch and simmer, covered, until tender, 15 to 20 minutes. Drain potatoes in a colander and quarter. In a bowl stir together warm potatoes, oil, lemon juice, zest, chives, and salt and pepper to taste. Pit and peel avocado and cut into 3/4-inch pieces. Add avocado to potato mixture, gently tossing to combine.

LEMONY POTATO SALAD

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

SWEET-TEA RIBS WITH LEMONY POTATO SALAD

Steps:

• Empty 3 tea bags into a bowl and combine the loose tea with 1/4 cup brown sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Grate in the orange zest. Pat the ribs dry and trim the membrane from the underside. Rub the tea mixture over the ribs; place in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
• Preheat the oven to 275 degrees F. Steep the remaining 3 tea bags in 2 cups boiling water, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover with foil and roast until tender, about 1 hour 30 minutes.
• Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 5 minutes. Drain and cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon; add the juice of the lemon half. Fold in the potatoes and add 11/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
• Remove the ribs from the oven and increase the temperature to 450. Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook, uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
• When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Cut the racks into pieces and serve with the potato salad.

SWEET TEA RIBS WITH LEMONY POTATO SALAD

Steps:

• Combine the contents of 3 tea bags with 1/4 cup brown sugar, 2 teaspoons salt, 1/4 teaspoons pepper and the zest of one orange in a bowl. Rub the tea mixture over both sides of the ribs, which have been pat dry and from which you've removed the tough membrane from the underside. Place the ribs in a roasting pan, meat-side up, and bring to room temperature, about 20 minutes.
• Preheat the oven to 275°F Steep the remaining 3 tea bags in 2 cups of boiling water which have been poured into a cup, about 5 minutes. Discard the bags and stir in the remaining 2 tablespoons brown sugar and the juice of half the orange. Pour the mixture around the ribs in the pan. Cover tightly with foil and roast in the center of the oven until tender, about 90 minutes.
• Meanwhile, put the potatoes in a pot of salted water; bring to a simmer and cook until tender, about 10 minutes. Do not overcook. Drain and lay out on a cookie sheet to cool slightly. Mix the mayonnaise and parsley in a large bowl. Grate in the zest of half the lemon, and the juice of the lemon half. Fold in the potatoes and add 1 1/2 teaspoons salt, and pepper to taste; refrigerate until ready to serve.
• Remove the ribs from the oven and increase the temperature to 450°F Pour the cooking liquid into a saucepan and bring to a simmer over medium-high heat. Baste the ribs with some of the liquid, then return to the oven and cook uncovered, basting a few times, until the ribs are dark and glazed, 20 to 30 minutes.
• When the remaining liquid in the saucepan is syrupy, add lemon juice to taste. Brush the ribs with the glaze. Glaze will thicken as it cools. Cut the racks into pieces and serve with the potato salad.

RED POTATO SALAD WITH LEMONY VINAIGRETTE

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain; transfer to a large bowl., In a small bowl, whisk oil, lemon juice, vinegar, salt and pepper until blended; stir in parsley, garlic and oregano. Drizzle over potatoes; toss to coat. Gently stir in olives and onion. Refrigerate, covered, at least 2 hours before serving., Just before serving, stir in cheese.