New lemony potato salad



10 min


4 servings

* PLUS Cooking time: 15 minutes


  • 5 medium potatoes , preferably Yukon Gold
  • 1 lemon
  • 2 tsp Dijon mustard
  • 1/4 cup olive oil
  • 1 garlic clove , minced
  • 1 tsp salt
  • 1 tsp chopped fresh thyme , or 1/4 tsp dried thyme leaves
  • 1/2 tsp granulated sugar
  • 2 green onions


  • Cut unpeeled potatoes in half and place in a large saucepan. Cover with water. Partially cover and bring to a boil over high heat. Reduce heat to medium. Stir occasionally until potatoes are just fork-tender, 15 to 17 minutes. Don’t overcook.
  • Meanwhile, finely grate 1 tablespoon (15 mL) lemon peel. Then squeeze 3 tablespoons (45 mL) juice from lemon. In a large bowl, whisk juice with peel and Dijon. Whisk in oil, garlic, salt, thyme and sugar. Set aside. Thinly slice onions. Drain potatoes well. When cool enough to handle, peel off skin, only if you wish. Cut into large chunks. Add warm potatoes and onions to bowl. Gently stir to evenly coat. Serve warm or at room temperature.

Nutrition (per serving)

  • Calories
  • 291,
  • Protein
  • 4.1 g,
  • Carbohydrates
  • 39.8 g,
  • Fat
  • 13.8 g,
  • Fibre
  • 3.5 g,
  • Sodium
  • 618 mg.

Here’s the ultimate recipe for a classic warm potato salad. While it tastes great as is, check out our tips to easily dress it up.

Make ahead

This is an easy salad to prep in advance. Do not add lemon peel when preparing salad. We found it turned bitter and lost freshness in the salad overnight. Instead, let salad cool, then cover with plastic wrap and refrigerate up to 2 days. Bring to room temperature and mix in lemon peel just before serving. Add a little more oil if salad is dry and salt to taste.