Light & Lemony Potato Salad

I enjoy finding new potato salad recipes to try rather than the traditional mustard or mayo type. I wanted to share this one even though most of you are into Fall recipes right now. Since it's still in the 90's here - we're using recipes for hot weather! This is a delicious side with some grilled meat - yum! And it can be served room temp or chilled. To be fair, my kiddo did not care for the lemon flavor, but I loved it and I think you will too if you like lighter flavors.

I tore this recipe out of a magazine a couple years ago - looks like it was Southern Living {and I don't even live in the South y'all - LOL}. :)

Light & Lemony Potato Salad

2 lbs red potatoes
1/4 cup olive oil {I used Extra Virgin Olive Oil}
3 tablespoons lemon juice
3/4 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon fresh ground pepper
3 green onions, sliced thinly
2 tablespoons fresh parsley, chopped

Cut potatoes in eighths and place in large pot. Cover with cold salted water and bring to a boil. Boil 15 minutes or just until tender. Drain and cool for 5 minutes.

In large bowl, combine olive oil, lemon juice, salt, dry mustard, and ground pepper. Whisk together. Add warm potatoes, green onions, and parsley. Toss gently until thoroughly coated. Serve at room temp or chilled. Makes approx. 6 servings.

So simple and fresh-tasting! Another non-traditional potato salad recipe that I like is Roasted Rosemary Potato Salad.

Do you have a favorite potato salad recipe? Feel free to share a link in the comments!

This post linked to:
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls
 ~ I'm Lovin' It at TidyMom 

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Have a blessed day friends!

Roasted Rosemary Potato Salad

I have a few recipes that I posted in the past on another blog and have wanted to repost here. I just had to post this one for you now - it's a great option for a Memorial Day picnic and it happens to go with TidyMom's Salad Social!

Roasted Rosemary Potato Salad

slightly adapted from a Weight Watcher's recipe

1 1/2 lbs red potatoes, scrubbed and cut into 1-in. pieces
2 1/2 teaspoons extra virgin olive oil
1 1/2 teaspoons chopped fresh rosemary
1 medium red bell pepper, chopped {can use green or yellow pepper too}
1 medium onion, chopped {I use this onion shortcut}
1/4 cup mayonnaise
2 teaspoons white balsamic vinegar {can use regular balsamic}
1 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon fresh-ground black pepper

Preheat oven to 450 degrees F. Spray large baking sheet with nonstick spray.

Place potatoes on baking sheet; add 2 teaspoons oil and the rosemary. Toss to coat. Arrange potatoes in single layer and roast until bottoms are deep golden and crisp, about 15 minutes.

Meanwhile, toss bell pepper, onion, and remaining 1/2 teaspoon oil together in medium bowl. Add to baking sheet and bake, turning occasionally, until potatoes are crisp and pepper and onion are tender, 15-20 minutes longer. Let cool 20 minutes.

Whisk mayonnaise, vinegar, mustard, salt, and pepper together in a large bowl. Add the potato mixture and toss to coat.

My friend Kim made her own version of this recipe - you can check that one out at Homesteader's Heart.

This post is linked to:

 ~ The Salad Social at TidyMom

 ~ Tempt My Tummy Tuesday at Blessed With Grace
 ~ Tasty Tuesday at Balancing Beauty and Bedlam
 ~ Chic & Crafty Party at The Frugal Girls

Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!

 

What is your favorite salad recipe?

Have a terrific day friends!

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