Temps have creeped into the mid-seventies over the past week, which means I’ve officially put all of my winter clothes in the basement and am ready for flip-flops and outdoor dinners from here on out.
It’s no secret that I love summer. I was made for hot days; I’m always happier in the heat than I am in the cold. And considering how awful last year was, I’m ready to make up for lost time and enjoy as much of this summer as I can.
This simple lemon potato salad has been on repeat in my house the last few weeks. I can’t get over how easy it is to make, once you grab a pack of The Little Potato Company’s Lemon & Garden Herb Microwave Ready potatoes.
Inspired by the bright, fresh flavors of the Mediterranean, this potato pack includes fresh creamer potatoes in a BPA-free steam tray and seasoning packet. The perfect potato salad starter!
How to make lemon potato salad
Microwave the potatoes for just 5 minutes until tender, then set aside to cool.
While the potatoes are cooking and cooling, prep the rest of the ingredients. You’ll make a simple dressing with olive oil, lemon juice and some of the seasoning packet.
You can stop there, but I like to add in thinly sliced radishes, celery and more fresh parsley for crunch and extra bright flavor.
Chop the cooled potatoes and toss with the dressing. That’s it! So simple and delicious, I know this is going to be your new favorite potato salad.
What is resistant starch?
One of the best parts about potato salad is the ample amount of resistant starch! Resistant starch functions kind of like soluble fiber— which means additional health benefits like improved insulin sensitivity, lower blood sugar levels and increased levels of fullness.
Resistant starch forms in potatoes when they are cooked and then cooled, this cooling process turns some of the digestible starches naturally found in the potato into resistant starches. Again, this reason that this matters is because resistant starch acts a lot like soluble fiber.
Resistant starch feeds the friendly bacteria in your intestine, which has a positive effect on the type of bacteria as well as increases their numbers. Several studies also show that resistant starch can improve insulin sensitivity and lower post-meal blood sugar levels.
How long does this salad last?
This lemon potato salad will last about 2-3 days in the fridge.
Can you double this recipe?
Yes! If you’re serving a crowd, then you can easily double this recipe by using two packets of Lemon & Garden Herb Microwave Ready potatoes and increasing the amount of herbs and dressing.
Hope you love this lemon potato salad as much as we do! If you try it, make sure to come back and leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day.
For more Little Potato Company recipes, make sure to head to their website! I also use these lemon & garden herb potatoes in my Shawarma Bowls!
Lemon Potato Salad
Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: potato salad
Method: microwave
Cuisine: American, Mediterranean Inspired
Diet: Vegan
Description
Vegan Lemon Potato Salad! This simple mayo-free lemon potato salad is perfect for summer.
Print Recipe
Pin Recipe
Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: potato salad
Method: microwave
Cuisine: American, Mediterranean Inspired
Diet: Vegan
Author: Alex Caspero
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Yield: 4 servings
Category: potato salad
Method: microwave
Cuisine: American, Mediterranean Inspired
Diet: Vegan
Ingredients
1 container The Little Potato Company’s Lemon & Garden Herb Microwave Ready potatoes
1/2 teaspoon dijon mustard
1 minced garlic clove
3 tablespoons fresh lemon juice + zest
3 tablespoons extra-virgin olive oil
1/4 cup roughly chopped flat-leaf parsley
1/4 cup thinly sliced scallions
3 medium radishes, thinly sliced
2 celery stalks, thinly sliced
Instructions
Remove the seasoning packet from the potatoes and cook according to package directions. Set aside to cool.
In a large bowl, whisk together the mustard, garlic and lemon juice along with 1/2 of the seasoning packet. Slowly whisk in the olive oil and season with a few cranks of freshly ground black pepper. Taste, adding salt if desired. I find the seasoning packet salty enough, but feel free to add in more!
Halve the potatoes, then add to the bowl alongside the parsley, scallions, radishes and celery. Toss to combine, season more as needed— add in more lemon juice for acid/brightness, more olive oil for richness and/or salt/pepper. Enjoy!
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