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Giada Lemon Mustard Potato Salad

Giada Lemon Mustard Potato Salad - recipe card
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This bright and tangy potato salad gets its zip from fresh lemon juice and zest, balanced by the gentle heat of Dijon mustard and a creamy Greek yogurt base. The potatoes are boiled until just tender, then tossed while warm to absorb the dressing, resulting in a side dish that is creamy, zesty, and refreshingly light.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 1 tablespoon kosher salt, divided
  • 1/2 cup full-fat plain Greek yogurt
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 1/2 teaspoons lemon zest (from 1 large lemon)
  • 2 tablespoons Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup finely diced red onion
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/2 teaspoon freshly ground black pepper

Instructions

  1. Place the cubed potatoes in a large pot and add enough cold water to cover them by 2 inches. Add 1/2 tablespoon of the kosher salt and bring to a boil over high heat. Boiling from cold water ensures the potatoes cook evenly from edge to center, preventing a mealy exterior.
  2. Once boiling, reduce the heat to medium and simmer for 10 to 12 minutes, until the potatoes are fork-tender (a paring knife slides in with no resistance but the cubes hold their shape). Do not overcook or the potatoes will break apart during dressing.
  3. While the potatoes cook, prepare the dressing: In a large mixing bowl, whisk together the Greek yogurt, fresh lemon juice, lemon zest, and Dijon mustard until smooth. The yogurt base adds creaminess without the heaviness of mayonnaise, while the lemon brightens the mustard’s pungency.
  4. Slowly drizzle in the extra-virgin olive oil while whisking constantly to form an emulsion. This step ensures the dressing stays creamy and does not separate when tossed with the warm potatoes.
  5. Fold in the diced red onion, fresh chives, and parsley. Set the dressing aside while the potatoes finish cooking. Letting the onion macerate in the acidic dressing softens its bite and mellows its flavor.
  6. Drain the potatoes in a colander and rinse briefly with cool water to stop the cooking. Shake the colander well to remove excess moisture — waterlogged potatoes will water down the dressing.
  7. Transfer the warm potatoes to the bowl with the dressing and toss gently with a rubber spatula to coat every piece. Tossing while the potatoes are still warm helps them absorb the dressing, infusing each cube with flavor.
  8. Sprinkle with the remaining 1/2 tablespoon of kosher salt and the freshly ground black pepper. Taste and adjust seasoning if needed — the potatoes should taste bright and savory, with the lemon and mustard in the foreground.
  9. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld and the salad to chill to the ideal temperature. Serve cold or at room temperature, garnished with extra chives if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. This salad does not freeze well due to the yogurt dressing — freezing will cause the dressing to separate and become grainy upon thawing. To serve from cold, let the salad sit at room temperature for 15 minutes before serving, or microwave individual portions on 50% power for 45 seconds to take the chill off without cooking the dressing.

Nutrition

Keywords: lemon mustard potato salad, Giada De Laurentiis, Italian potato salad, lemon potato salad, mustard potato salad, easy potato salad, summer side dish, picnic recipe, BBQ side, creamy potato salad, yogurt dressing

Find it online: https://giadacooks.com/giada-lemon-mustard-potato-salad/