Ingredients
Equipment
Method
Boil, drain, and cool
- Bring a large pot of water to a boil and cook the Yukon gold potatoes (cubed) until tender, about 15–20 minutes, with visible bubbling around the potatoes. Check by piercing a cube with a fork—it should slide in easily.
- Drain the potatoes in a colander and let them cool completely, 10–15 minutes, until they look matte rather than steaming hot. Spread them out briefly so steam doesn’t keep building.
Make the lemon dressing
- In a bowl, whisk mayonnaise, lemon juice, lemon zest, olive oil, and Dijon mustard until smooth, 1–2 minutes, with a glossy pale-yellow mixture. The dressing should look uniform with no streaks of mayonnaise.
Toss and season
- In a large bowl, combine the cooled potatoes, chopped parsley, and sliced green onions, tossing until the potatoes are evenly speckled. Keep tosses gentle so the cubes stay intact.
- Pour the lemon dressing over the potato mixture and toss well, 1–2 minutes, until the potatoes look coated and glistening. Scrape the bottom so every cube gets dressing.
- Season with salt and pepper to taste, 30–60 seconds, and toss again so seasoning distributes evenly. Pause when it tastes balanced—no single note should dominate.
Chill
- Cover and refrigerate for 2 hours before serving, keeping the salad cold and set, until the dressing clings to the potatoes. For the best texture, stir once halfway through chilling.
Notes
Pro tip: cool the potatoes fully before dressing so the mixture stays light and doesn’t turn watery. Store covered in the refrigerator up to 4 days. Freezing is not recommended because the potatoes and dressing can break. For a lighter version, use light mayonnaise in the dressing to reduce overall calories while keeping the lemon-tang flavor.