Best Lemonherb Potato Salad By Linda Recipes

LEMON-HERB POTATO AND PASTA MASON JAR SALAD

Lemon-Herb Potato and Pasta Mason Jar Salad image

Provided by Jamika Pessoa

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 pound small red potatoes, cut into bite-size (1-inch) pieces
Kosher salt
8 ounces orecchiette or rotini pasta
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1 red bell pepper, diced
1 yellow bell pepper, diced
1/4 red onion, thinly sliced
1/2 cup olive oil
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper

Steps:

For the salad: Boil the potatoes in salted water until fork tender, 10 to 12 minutes, then drain. Cook the pasta to al dente according to the package directions, then drain. Set the potatoes and pasta aside to cool slightly.
When cool, mix together the potatoes, pasta, basil, parsley, bell peppers and onion in a large bowl.
For the dressing: Whisk together the oil, vinegar, mustard, sugar, garlic and lemon juice in a small bowl. Season with salt and pepper.
Drizzle the dressing over the salad and toss until well incorporated. Taste and adjust the seasoning. Serve chilled or at room temperature in mason jars.

LEMON POTATO SALAD WITH MINT

Lemon Potato Salad With Mint image

This light and refreshing potato salad is the antithesis of the usual, creamy, mayonnaise-based recipes. The mint and scallion add a bright, herbal flavor while the sprinkle of chile lends a kick. Make this the morning you plan to serve it and let it marinate at room temperature all day long. Or refrigerate for longer storage but be sure to bring it to room temperature before serving. Other herbs like cilantro, parsley, tarragon and sage can be substituted for the mint; adjust the quantity to taste.

Provided by Melissa Clark

Categories lunch, salads and dressings, side dish

Time 45m

Yield 8 servings

Number Of Ingredients 7

Ingredients

2 pounds small waxy white or yellow potatoes, roughly about the same size
Juice of 1 lemon, more for serving
1 1/2 teaspoons kosher salt, more as needed
1/2 cup extra-virgin olive oil
1/2 cup thinly sliced scallions, white and light green parts, more for serving
1/4 cup torn mint leaves, more for serving
1/4 teaspoon Turkish pepper, more for serving

Steps:

Place whole unpeeled potatoes in a large pot with enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until potatoes are just tender, 15 to 25 minutes depending upon size. Drain and cut potatoes into 1 1/2-inch chunks as soon as you can handle them.
In a bowl, whisk together lemon juice, salt and olive oil.
Transfer hot potatoes to a large bowl and toss with dressing, scallions, mint and Turkish pepper. Let cool to room temperature, or refrigerate until ready to use. Just before serving, top with additional lemon juice, scallions, mint and Turkish pepper.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 11 grams, Carbohydrate 21 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 333 milligrams, Sugar 1 gram

LEMON/HERB POTATO SALAD BY LINDA

LEMON/HERB POTATO SALAD BY LINDA image

Categories Salad Potato

Yield 8

Number Of Ingredients 5

Ingredients

2 /12 lbs red potatoes, cut into 1/2 chunks--boil until almost done--drain and cool about 10 min
3/4 c. olive oil, 1/4 c. fresh lemon juice, zest of lemon
s and p
1 red bell pepper, 1 onion
1/4 c each of fresh mint, cilantro and basil

Steps:

While potatoes cook, mix dressing and season with s and p. Then put in herbs Cut pepper and onion. After potatoes cool about 15 min, add dressing, tasting and adding more s and p as needed. Good served at room temp.