Lemon Rosemary Potato Salad

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Simple and delicious, this Lemon Rosemary Potato Salad is always popular! Is great for picnics, potlucks and parties because you don’t have to worry about mayonnaise going bad!

When I was growing up, Lemon Rosemary Potato Salad would have seemed quite strange. In fact, there was only one kind of potato salad as far as most people were concerned
These days, it’s only on rare occasion that I make German potato salad. I don’t make classic mayonnaise-based potato salad (sometimes called French potato salad) either. Most of the time it’s much lighter and leaner than either of those; but still full of flavor and memory-making deliciousness.
  • 3 pounds small red potatoes scrubbed, rinsed and cut in halves or quarters
  • 1 tablespoon salt
For the dressing:


  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Finely grated zest from 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic finely minced
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons finely chopped sun-dried tomatoes
  • salt and freshly ground black pepper to taste
  1. Fill a large pot halfway full with water and 1 tablespoon salt (don’t worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
  2. Drain potatoes well in a colander, then return to pot.
  3. While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
  4. Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.
Recipe Notes
Leftovers are wonderful in a green salad, an omelette or a quesadilla.

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