Leanne Brown's Ever Popular Potato Salad in a white bowl and green garnish on top.

Leanne Brown’s Ever Popular Potato Salad

Leanne Brown's Ever Popular Potato Salad in a white bowl and green garnish on top.

Leanne Brown's Ever Popular Potato Salad

A lighter take on classic potato salad with a lemon Dijon vinaigrette.
By Leanne Brown
Prep Time 15 minutes
Cook Time 30 minutes
Marinate Time 10 minutes
Total Time 55 minutes
Course Salads, Sides
Cuisine American
Servings 4 Servings


  • 2 pounds whole small potatoes, or larger ones, halved or quartered
  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice, lime juice, or vinegar
  • 2 teaspoon Dijon mustard
  • Salt and pepper
  • Scallions to taste


  • Cover the potatoes with water in a large pot with a lid. Bring the water to a boil over medium-high heat, then turn the heat down to medium and set the lid askew so that steam can escape.
  • After about 25 minutes, try piercing the largest potato with a fork. If the fork pierces the potato easily, it’s fully cooked. If not, boil for 5 more minutes.
  • Drain the water. Once the potatoes are cool enough to handle safely (but still warm), roughly chop them into bite-sized pieces.
  • Whisk olive oil, citrus juice or vinegar, mustard, salt, and pepper in a large bowl.
  • Place the potatoes into the bowl and stir to coat them in the dressing. Add a generous amount of salt as you stir. Let them marinate for 10 minutes.
  • Chop a handful of scallions and sprinkle them over top. Toss the salad once more, then taste and adjust the salt, pepper, and vinegar as you see fit.
  • This keeps very well and travels nicely to a picnic or potluck. Have fun!


  • fresh dill, chopped
  • fresh parsley, chopped
  • paprika
  • fresh chilies, finely chopped
  • pickles, finely chopped
Recipe used with permission from Leanne Brown, author of "Good and Cheap: Eat Well on $4/Day."
Keyword Picnic, Potluck
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