Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil, add cubed Yukon gold potatoes, and cook until tender, 10-15 minutes. You should be able to pierce a cube easily with a fork with little resistance.
- Drain the potatoes and let them cool until no longer steaming, 15-20 minutes. The cubes should look matte and hold their shape.
Make the lemon dressing
- Whisk together mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth and thick, 1-2 minutes. The mixture should look glossy with no streaks.
Assemble and chill
- Combine cooled potatoes with chopped parsley and sliced green onions. Stir until the greens are evenly distributed across the potato cubes.
- Pour the lemon dressing over the potatoes and toss well until every piece is lightly coated, 1-2 minutes. The salad should look glossy rather than dry.
- Season with salt and pepper to taste, then toss once more to distribute evenly. Add gradually until the flavor pops.
- Refrigerate the potato salad for 2 hours before serving. It should taste brighter and feel slightly set as the dressing chills.
Notes
For the best texture, cool the potatoes fully before dressing so they don’t absorb excess lemon and turn mushy. Store in an airtight container in the refrigerator for up to 4 days; freezer is not recommended due to mayonnaise separation. Dietary swap: use light mayonnaise or a half mayo/half Greek yogurt mix for a lighter, tangier dressing.