This lemon and spring onion potato salad is a fresh, zesty twist on a classic side dish. It’s perfect served warm or cold, making it incredibly versatile for any meal. Whether you’re planning a BBQ, a family dinner, or a simple lunch, this is one recipe you’ll come back to again and again.
I absolutely love potato salad, but instead of the traditional creamy mayonnaise dressing, this version uses a bright, zesty lemon dressing. It lifts the potatoes beautifully and pairs especially well with seafood or chicken. It’s light, flavourful, and perfect for the warmer months when you want something fresh and satisfying.
One of the best things about this recipe is how well it keeps. It will hold in the fridge for up to three days, making it ideal for meal prep or entertaining. You can prepare it in advance and simply bring it out when needed, which takes the pressure off on busy days or when hosting guests.
It also works really well as part of a packed lunch. Simply add it alongside your favourite protein for a balanced, tasty meal on the go. It’s one of those dishes that tastes just as good the next day, if not better.
If you’re cooking with kids, this is a great recipe to get them involved in. They can help wash the potatoes, mix the dressing, or even cut the potatoes with supervision. It’s a simple way to build confidence in the kitchen while making something everyone can enjoy together.
Fresh, easy, and full of flavour, this lemon and spring onion potato salad is a real summer staple.
Why You’ll Love This Lemon and spring onion potato salad
- Fresh, zesty lemon dressing instead of heavy mayonnaise
- Perfect served warm or cold for total versatility
- Ideal for BBQs, lunches, or easy family dinners
- Great make-ahead option for meal prep or entertaining
- Simple ingredients with big, bright flavour
This is one of those recipes that makes hosting so much easier. I love making dishes like this ahead of time and keeping them in the fridge, so I can relax and enjoy the moment with everyone. It’s simple, fresh, and always disappears quickly at the table.
If you try this lemon and spring onion potato salad, tag @littleloucooks with your versions. I really enjoy seeing how you bring these recipes to life in your kitchens!
Lemon and spring onion potato salad
Equipment
Ingredients
- 1 kg baby potatoes washed
- 2 tbsp salt for the pot
- 4 bunch spring onions
- Optional to add any herbs you wish chives/parsley/dill
- Dressing:
- 80 ml olive oil
- 60 ml lemon juice
- 1 tbsp lemon zest – I’d only add if using organic
- 1 garlic clove grated
- 1 tsp Dijon mustard
- 1.5 tsp honey
- 3/4 tsp salt
- 1/2 tsp black pepper
Instructions
- To make the dressing: Measure everything into a jar and shake well.
- Chop the potatoes into quarters.
- Bring a big pot of water to the boil, add salt. Add potatoes, bring back up to the boil then reduce to simmer, cook until fork tender, 10-15 mins approx.
- While potatoes are still warm pour over half the dressing, mix gently. Leave to marinate for 30 minutes. When you’re ready to serve, add spring onions, pour over the remaining dressing. Eat warm as a side for dinner or cold with salads or cold meats.
- Storage: Refrigerate for 3 days.
