Lemon-Herb Potato Salad

Here’s one potato salad that’ll be a standout on the potluck or picnic table. At home, try serving these herbaceous, lemon-scented potatoes with chicken or fish.


  • 2 pounds waxy potatoes, scrubbed
  • 1/2 cup plus 2 tablespoons lemon juice, divided
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons plain yogurt
  • Salt and freshly ground pepper, to taste
  • 3 scallions, thinly sliced
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley


Place potatoes in a large saucepan and cover with water, lightly salted. Bring the water to a boil and cook until the potatoes are tender about 20 to 25 minutes. Drain the potatoes in a colander then let sit for 10 minutes or until cool enough to handle but still a bit warm.

Cut the potatoes into 1/2-inch cubes, then toss them with 2 tablespoons of the lemon juice and season with salt.

In a large bowl, whisk together the 1/2 cup lemon juice, olive oil, and yogurt. Stir in the potatoes. Gently toss the potatoes with the scallions, mint, basil, and parsley. Season with salt and pepper, to taste. Serve.

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