Made with only five simple ingredients in 45 minutes, the “trick” to this recipe is that you add the vinaigrette mixture to the cooked potatoes while they are warm. That lets the warm potatoes soak in all of the lemony, herby, garlicy goodness. And it’s Paleo, vegan, gluten-free, and Whole30 compliant.
- 2 pounds baby (small) potatoes, skin on, cut into bite sized pieces
- 1/2 cup fresh lemon juice
- 1 cup extra virgin olive oil
- 1 bunch green onions, chopped
- 2 cloves garlic
- chopped fresh parsley for garnish
- Boil potatoes in lightly-salted water for 15 -20 minutes, or until easily pierced with a fork. Drain potatoes.
- While potatoes are boiling, chop green onions, mince garlic, and juice lemons.
- Combine lemon juice, olive oil and garlic in a small mixing cup. I like to use a mini-whisk for this.
- Pour mixture over cooked potatoes while the potatoes are hot. This step is important. The warm potatoes will start to absorb the liquid.
- Mix in chopped green onions and chopped parsley (if desired.)
- Add salt and pepper to taste.
- Serve warm or at room temperature. Prepare yourself for lots of compliments.
The leftovers taste great but the olive oil will congeal if the potato salad is put in the refrigerator. Remove it about 30 minutes before serving and let it get close to room temperature. You can add a drizzle of olive oil if the mixture seems dry.
You can use any kind of potatoes. I used a multi-color mix but I’ve also made this with all Yukon Golds and/or baby bliss.
Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: recipe
- Method: stovetop
- Cuisine: paleo
Keywords: picnic, cookout