Lemon and Herb Potato Salad
A perfect food to bring to the beach: Lemon and Herb Potato Salad!
Summer has arrived. School is out, the weather is heating up, and the beach is calling. My google searches right now consist of cute sunglasses, tummy-minimizing swimsuits, and best beachy picnic food recipes.
How about you?
Best California Beaches
If you live in California, you might disagree with what I'm about to say right now. You probably have a favorite beach and no one is going to change your mind about it. I respect that.
But! If you live outside of California and are interested in some beautiful beaches to visit, I have several to recommend. These are beaches that I regularly visit and love. A caveat: these are all located in Southern California.
Seven favorite beaches are:
- Crystal Cove Beach
- Coronado Beach on Coronado Island
- Descanso Beach on Catalina Island
- Laguna Main Beach
- Tamarack Beach (aka Carlsbad State Beach)
- Thousand Steps Beach
- Torrey Pines State Beach (pictured above!)
What to bring with you? Low profile beach chairs, a large beach umbrella, a good book, and some no-mayo potato salad.
Beach Picnic Food
Mayo-less anything is the way to go when packing food for the beach. Commercially made mayo is unlikely to go bad in the heat if it is by itself but combined with other ingredients it can turn and taste weird. Way to ruin a nice day at the beach!
This no-mayo potato salad is the perfect beach picnic food. The lemony vinaigrette provides a nice zing to the tender potatoes and fresh herbs. A bonus: this salad tastes great at room temperature (or beach temperature).
Plus, it's pretty.
- Don't boil the potatoes too long or they will fall apart. Kind of like I did after watching the final episode of Poldark.
- This keeps well overnight in the fridge so you can make it the day before.
- If you especially like lemon, consider doubling the amount of lemon zest. I tried that and loved it.
Many thanks go to Nagi at Recipe Tin Eats for this delicious potato salad recipe!Print
5 Tbsp. olive oil
¼ cup fresh lemon juice
1 Tbsp. lemon zest
1 garlic clove, minced
1 tsp. Dijon mustard
1 tsp. sugar
1 tsp. salt
½ tsp. black pepper
2 lbs. baby potatoes
1 Tbsp. salt
1 cup chopped green onions
¼ cup chopped fresh parsley
2 Tbsp. chopped fresh thyme
- Combine all dressing ingredients in a pint-size mason jar, cover, and shake until incorporated.
- Bring 4 quarts of water to boil in a large pot while you chop the potatoes in half. Once the water is boiling, add salt and the halved potatoes. Cook for 5 minutes and drain.
- Transfer potatoes to a bowl or 9x13 pan and pour half of the dressing over the hot potatoes. Stir to distribute dressing. Allow them to marinate for 30 minutes.
- Top with green onions, parsley, and thyme. Pour remaining dressing over potatoes and gently stir all together. Serve at room temperature. Store leftovers covered in the fridge.
Keywords: potato salad