Recipe courtesy of Juan Carlos Cruz
Save Recipe Print
Total:
1 hr 5 min
Prep:
25 min
Inactive:
20 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Place potatoes in a large pot and cover with water. Bring to a boil and cook for about 20 minutes; the potatoes are done when a knife is easily inserted into the potato. Drain and cool potatoes in the refrigerator for approximately 20 minutes

In a large bowl, combine the lemon zest, lemon juice, and mustard. Season, to taste, with salt and pepper. Slowly whisk in the olive oil. Add red onion, red pepper, parsley, and scallions and stir to combine and coat with the dressing. Season, to taste, with salt and pepper.

Remove potatoes from refrigerator cut into eighths or bite-size pieces. Add potatoes to bowl and toss to combine. Adjust seasonings, if necessary.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Tarragon Potato Salad

Recipe courtesy of Ina Garten

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Strawberry and Spinach Salad

Recipe courtesy of The Neelys

Cold Cucumber Salad

Recipe courtesy of Trisha Yearwood

Black Bean Salad

Recipe courtesy of Guy Fieri

Salmon Salad

Recipe courtesy of Ina Garten

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Three-Cheese Potato Gratin

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.