Lemon-y potato salad

August 2, 2014 § Leave a comment

This potato salad is fab – yes, it’s mayo based, but it doesn’t have any mustard or hardboiled eggs.  It’s highly rated on epicurious.com, and for good reason.  It. is. yummy.  All herb-y and bright!

Adapted from here.


Lemony and herbtastic


  • 3 pounds baby red potatoes (they come in 3 lb bags!)
  • 3 tablespoons unseasoned rice vinegar
  • 3/4 cup mayonnaise (I would urge you to increase this to a cup)
  • 3 medium green onions, thinly sliced
  • 1 celery stalk, cut into 1/3-inch cubes (I cut them even smaller – tiny dice)
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh dill
  • lemon zest from a big lemon (more the better, I say!)


  1. Boil the potatoes.  Err on the side of undercooking, please!  Original recipe suggest simmering for 17 minutes but this was too long for me.
  2. Drain potatoes and cool.  When no longer hot, cut up into whatever size you want to eat (not too small, they’ll fall apart).
  3. layer in a big bowl and drizzle with part of the vinegar.  Season with salt and pepper.
  4. layer again and drizzle with rest of vinegar. Season with salt and pepper.  Look, I don’t know if this drizzling nonsense was worth it, but I did it because it wasn’t hard to do.
  5. Mix the rest of the ingredients (mayo, herbs, celery, zest) and carefully mix/toss with the potatoes.
  6. Chill for as long as you can bear it.

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