I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! &mdash;Melanie Cloyd, Mullica Hill, New Jersey

Lemon Vinaigrette Potato Salad

red potatoes,

olive oil

lemon juice

basil

parsley

red wine vinegar

lemon

salt

pepper

onion,

2g protein.  <B><b>Diabetic Exchanges</b>: </B>2 fat

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon zest, salt and pepper.

Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving.

Made exactly as called for.  Served warm, nothing to write home about; it tasted as if there was too much oil in the dressing.  However, served cold, it was surprisingly good.  Will probably make again and just serve it cold.

Refreshing twist on potato salad. Made it as written and loved it. Next time I will add celery and some chopped red or orange pepper for more crunch. Thank you for a good recipe.

Used balsamic vinegar, no fresh basil or parsley, just the cheesy dried parsley flakes, and it still was excellent.  I really liked the piquant flavor of the oil/vinegar/lemon juice mixture.  It enhanced the potato flavor instead of masking or overwhelming it.  Can't wait to taste it tomorrow after it seasons overnight in the fridge!

By FAR the best potato salad I've ever had!

Super easy to make and very light tasting.  Used fresh basil but dried parsley.  Definitely will do again.

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem.  I thot the flavor very good and will have to try it again at a later date.

This sounds like what I was looking for! A friend of mine makes a delicious potato salad with green beans, olive oil and such but WILL NOT GIVE ME THE RECIPE!  Lol, it's become a bit of a joke.  This sounds wonderful.

I hate potato salad, my parents make the mayo version all the time.  I thought ok I'm older maybe my tastes will let me try different kinds and actually like it.  This recipe was my first attempt and let me say I am in love with this dish.  I am sold it converted me!!  I would make this again.  Cannot wait to feed it to my husband :)

patrm is correct, modern day mayo will NOT go bad in heat.  The onions are what attract pathogens.  Chopped finely as these call for is even more dangerous as there is more surface area.  Someone sick in your home ?  Slice an onion and sit it anywhere in the room to attract germs.

I thought this was a wonderful and unusual take on potato salad....just for the sake of curiosity I used seasoned rice vinegar (Nakano brand) because it has a touch of sweetness to it and thought it was perfect. I will definitely make this again for a terrific summer salad. It's refreshing and a nice change from mayo based ones.

I loved this potato salad due to the fact that I really don't care for mayonnaise.  The lemon vinaigrette with the fresh herbs makes it yummy.  I added green onion instead of chopped onion and I also added fresh rosemary out of my herb garden.  Will definitely make it again.  My husband loved it!

This was delicious. I mixed it up a bit by adding fresh green beans - cut in bite sized pieces - just as the potato water started boiling.  Both were done in about 8 - 10 minutes. Also, used minced shallot instead of onion for a milder taste.  The dish was colorful and delicious.  Thanks for the recipe.

This is the only potato salad my son will eat! He hates mayonnaise.

Very interesting variation on traditional potato salad. This dish was quick to whip up and went well with marinated chicken for supper. Everyone seemed to like it- especially the lemon flavor. I halved the recipe and used Idaho potatoes- what I had on hand. In my opinion the lemon flavor was a little overpowering, but overall it proved to be a very nice side dish.

Delicious!  Nice different way to serve potato salad!

This is one of the few recipes I haven't felt I had to "tinker" with to adjust to my taste.  Leftovers are absolutely wonderful fried up for breakfast with eggs and bacon.

Very Good!  I'll put a bit more lemon in next time.

lemon vinaigrette potato salad

Prep Time: 25 minutes

Cook Time: 15 minutes

Total: 40 minutes

Servings: 12

Author : Taste of Home

Ingredients

Instructions

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