Ingredients
Equipment
Method
Cook and cool the potatoes
- Bring a large pot of water to a boil, then add the cubed Yukon gold potatoes and boil for 12-15 minutes until tender when pierced with a fork.
- Drain the potatoes in a colander, then spread them out to cool to room temperature, about 15-20 minutes, so they don’t dilute the dressing.
Make the lemon dressing
- In a bowl, whisk together mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth and glossy, with no visible mustard streaks.
Toss and season
- Add the cooled potatoes, chopped parsley, and sliced green onions to a bowl, then gently toss until evenly combined.
- Pour the lemon dressing over the potato mixture and toss thoroughly until every piece looks lightly coated and glistening.
- Season with salt and pepper to taste, then toss again briefly so the seasoning is distributed.
Chill before serving
- Refrigerate the salad for 2 hours before serving, uncovered or lightly covered, so flavors meld and the dressing sets up slightly.
Notes
For best texture, cool the potatoes fully before mixing so the dressing stays creamy instead of runny. Store in an airtight container in the refrigerator for up to 3 days; freeze is not recommended due to mayonnaise separation. For a lighter option, use light mayonnaise or replace half with plain Greek yogurt for a tangier, lower-fat dressing.