Ingredients
Equipment
Method
Cook and cool the potatoes
- Bring a pot of water to a boil in a Dutch oven, add the cubed Yukon gold potatoes, and boil until tender, about 10–15 minutes; the cubes should be easily pierced with a fork.
- Drain the potatoes and cool them to room temperature, about 10 minutes; they should look dry on the surface rather than steaming.
Make the lemon dressing
- In a bowl, whisk the mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth and glossy, about 1–2 minutes; you should see no streaks of mustard or lemon.
Assemble and season
- Combine the cooled potatoes with the chopped fresh parsley and sliced green onions, tossing gently until the herbs are evenly distributed.
- Pour the lemon dressing over the potatoes and toss well, until the cubes are coated and glistening.
- Season with salt and pepper to taste, then toss again so seasoning is visible as an even distribution.
Chill
- Refrigerate for 2 hours before serving, covered; the salad should look slightly thicker and the flavors should taste brighter after chilling.
Notes
For the best texture, cool the potatoes to room temperature before mixing so the dressing stays creamy instead of watery. Store leftovers in the refrigerator up to 4 days; freezer is not recommended because the potatoes and mayonnaise-based dressing can break. For a lighter option, replace half the mayonnaise with plain Greek yogurt to keep a tangy, creamy dressing.