Fresh and tangy Potato Salad with Lemon Vinaigrette – a light twist on a classic side dish perfect for barbecues or weeknight dinners.
Potato Salad with Lemon Vinaigrette offers a refreshing alternative to the traditional mayo-based version. This lighter recipe combines tender potatoes with a bright, citrusy dressing that enhances their natural flavor without overpowering it.
The Lemon Vinaigrette adds a tangy kick, balanced with a hint of sweetness and a touch of Dijon mustard for depth of flavor. It’s the perfect way to enjoy a familiar dish with a vibrant, Mediterranean-inspired twist.
Whether you’re hosting a summer barbecue, packing a picnic, or preparing a quick weeknight dinner, this Potato Salad with Lemon Vinaigrette is a crowd-pleaser. It’s easy to make ahead and travels well, making it ideal for gatherings or meal prep.
Ingredients
- 2 pounds red potatoes, boiled and sliced into quarters
- 2 tablespoons capers, drained
- 2 stalks celery, finely chopped
- 4 eggs – boiled, peeled and cut into quarters
- 2 sprigs fresh dill, roughly chopped
Lemon Vinaigrette
- juice of 1 lemon
- teaspoon Dijon mustard
- 2 teaspoons honey
- pinch of salt and pepper
- 1/3 cup olive oil
(Serves 4)
To Prepare:
- Place potatoes on a serving platter. Top with capers and celery.
- Add all ingredients to a sealable jar and shake until combined.
- Add eggs to top of potato salad and sprinkle with fresh dill.
- Drizzle Vinaigrette over top. Serve chilled or at room temperature. Enjoy!
Unlike creamy potato salads, this Potato Salad with Lemon Vinaigrette is naturally dairy-free and can easily be made vegan or gluten-free, depending on your ingredients. The lemon vinaigrette not only cuts down on calories, but also adds bold flavor without heaviness.
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