Inspired by traditional Greek potato salad, this simple lemony salad is tossed with a bright-tasting vinaigrette instead of a creamy mayonnaise-based dressing. Serve with grilled or roasted chicken, fish or lamb.
Special Diets:
Method
Put potatoes in a pot, cover with salted water and bring to a boil over high heat.
Reduce heat to medium-low and simmer until potatoes are tender, 6 to 8 minutes.
To test for doneness, insert a fork into a potato chunk; it should slide in easily without breaking the potato apart.
Immediately drain well and let cool for 5 minutes.
Meanwhile, in a large bowl, whisk together lemon zest, lemon juice and salt.
Whisk in olive oil in a slow, steady stream until vinaigrette is emulsified.
Add warm potatoes and parsley to the bowl and gently toss until evenly coated.
Serve warm or refrigerate and serve cold.
Nutritional Info
Serving Size
Calories
250
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.