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Epicurious
Gourmet

Lemony Potato Salad

By Ian Knauer

4.6

(77)

Image may contain Food Meal and Dish
Photo by Quentin Bacon

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

Cooks' note:

Potato salad can be made 1 day ahead and chilled. Bring to room temperature before serving.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 8 servings

Ingredients

3 pounds small boiling potatoes
1 cup chopped celery (about 4 ribs)
1/2 cup mayonnaise
1/4 cup finely chopped chives
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon sugar

Preparation

  1. Step 1

    Cover potatoes with water in a large pot and season well with salt. Bring to a boil, then simmer until tender, 12 to 20 minutes.

    Step 2

    While potatoes cook, stir together celery, mayonnaise, chives, lemon zest and juice, sugar, 1 teaspoon salt, and 3/4 teaspoon pepper in a large bowl.

    Step 3

    Drain potatoes and cool completely, then halve or quarter. Add to dressing and toss to coat.

  2. What to drink:

    Step 4

    Artezin Mendocino
    Zinfandel '07 or
    Château de Chamirey
    Mercurey Rouge '07

TagsPotato SaladSaladPotatoRoot VegetableVegetableCeleryChiveHerbs & SpicesSideDinnerLunchDairy FreeGluten FreeNut FreeVegetarianMake AheadSimmerFourth of JulyGourmet

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