This Lemony Potato Salad is my go-to when I want something creamy but not heavy. It’s bright, herby, and just tangy enough to feel refreshing—perfect for cookouts, picnics, or an easy side dish for grilled anything. A mayo–sour cream base keeps it rich without being overwhelming, while lemon juice and zest bring everything to life.
It’s familiar in the best way, but with a little extra personality.
Refreshing Potato Salad
What sets this potato salad apart from the traditional versions is balance. Instead of leaning fully into mayonnaise, the combination of sour cream and lemon lightens the dressing while still coating every bite of potato.
The lemon juice adds brightness, the zest brings a subtle citrus aroma, and the sour cream provides creaminess with just enough tang to keep things interesting. Paired with tender red potatoes and fresh herbs, the result is a potato salad that feels summery instead of sleepy.
Choosing the Right Potatoes
For this recipe, waxy potatoes are key. Red potatoes or heirloom varieties hold their shape after boiling, giving you clean, defined chunks instead of mash. Their thin skins and creamy interiors work beautifully with the lemony dressing.
Heirloom potatoes also add visual interest—especially nice if you’re serving this at a gathering where presentation matters.
Notes From the Kitchen
Cooking Potatoes: Cut potatoes into evenly sized pieces so they cook at the same rate. Start potatoes in cold water for even cooking.
Cool it: Let potatoes cool before adding the dressing to avoid thinning it out
Keep it Fresh: Fresh herbs make a noticeable difference—use them generously
Lemony Potato Salad
Ingredients
- 1½ lbs small red potatoes, quartered
- 1 small sweet onion, chopped
- 2 scallion onions, chopped
- ½ cup mayonnaise
- ½ cup sour cream
- 1 lemon zested and juiced
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh basil, chopped
- 2 garlic, minced
- ½ salt
- ½ black pepper
Instructions
- Place the chopped red potatoes in a pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and let cool.
- In a large bowl, combine mayonnaise, sour cream, lemon zest and juice, dill, basil, garlic, salt, and pepper. Whisk until smooth.
- Add the cooled potatoes, sweet onion, and scallions to the bowl. Gently fold everything together until the potatoes are evenly coated.
- Refrigerate for at least 30 minutes to let the flavors meld. Garnish with extra herbs or scallions before serving if desired.
