Lemon and Parsley Potato Salad

Tubers are the perfect culinary companion for any outdoor adventure.

Lemon and Parsley Potato Salad Recipe
 Courtesy Image

Looking for a brighter, lower-calorie potato salad? Try this creamy, bright variation of a classic American picnic salad.

Don’t bypass the capers, which add a bright burst; if you’re using capers packed in salt, rinse them first. It’s important to assemble this dish when the potatoes are warm and can absorb the dressing, but the final dish improves after marinating while chilled.

If desired, prepare the night before and serve cold for lunch the next day.

Reprinted with permission from Feast by Firelight, text and illustrations copyright ©2018 by Emma Frisch. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2018 by Christina Holmes.

Prep time

20 min.

Cook time

15 min.

  • For the honey mustard dressing:
  • 1⁄4 cup Dijon mustard
  • 1⁄4 cup olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • 2 Tbsp honey (preferably local)
  • 1⁄4 tsp kosher salt
  • 8 grinds of the pepper mill
  • For the potato salad:
  • 2 cups finely chopped fresh parsley
  • 1 cup diced red onion
  • 1 cup diced celery (optional)
  • 1 cup raisins
  • 3 Tbsp capers
  • 8-10 medium red potatoes
For the honey mustard dressing: In a lidded jar, combine the mustard, olive oil, lemon juice, honey, salt, and pepper. Seal tightly and shake vigorously to combine. For a creamier dressing, whiz in a blender. Store in an airtight container, chilled, for up to 2 weeks.
Combine the parsley, onion, celery (if using), raisins, and capers in an airtight container or ziplock bag and then chill for up to 3 days.
For the potato salad: Quarter the potatoes.
In a large pot, combine the potatoes with enough cold water to cover and bring to a boil, Lower the heat to a gentle simmer and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return to the pot.
Pour the dressing over the warm potatoes, add the parsley mixture, and toss together until everything is evenly coated.
Serve warm directly from the pot. Store leftovers in an airtight container, chilled, for up to 5 days.