This is my grandma’s recipe and nothing compares to Potato Salad with Mayo and Lemon! Just do a simple google search for “potato salad with lemon”, what you will find are Greek and German versions without mayonnaise.Jump to Recipe
Does lemon juice go in potato salad?
Yes, it can! To add a little tang, most potato salad recipes call for vinegar, relish, or even pickles. Lemon enhances potato salad to unimaginable extremes since it lacks the astringency of vinegar. The lemon adds sweetness without becoming overly acidic like vinegar.
It’s the perfect take-along side dish for cookouts, block parties, picnics, and outdoor gatherings!
Potato Salad with Mayo and Lemon
How to Serve Potato Salad
- Garnish with large lettuce leaves
Grandma used large lettuce leaves to hold the salad in the serving bowl. It’s such a simple thing that you may already have in the refrigerator for salads. You can dress any potato salad in a serving bowl garnished with some parsley, chives, and paprika. Sure, that looks fine, but adding the lettuce to encapsulate and hold the salad makes the dish look like a statement piece! Looks a MILLION TIMES better!
- Use the Hard Boiled Egg Yolks as a garnish
Another unique thing she would do is use the hard-boiled egg yolks as a garnish, crumbled over the salad. It adds awesome color!
Food for Thought!
Do you LOVE lemon chicken? You know...making chicken cutlets and then adding a squeeze of lemon while still in the pan before serving? This is similar, but with potatoes!
If you like that and enjoy salad dressing with lemon, then this is a must-try!
Absolutely, It tastes even better once refrigerated for a few hours or the next day!
I really love talking to people about meals they prepare for their families because it inspires me to look outside my bubble and incorporate different ingredients that I typically wouldn’t think to use. So please don’t hold back your suggestions and tips, because I really love variations and altering recipes differently each time! That’s super fun to me!
Potato Salad with Mayo and Lemon
- Large Stock pot
- Serving Bowl
- 2 ½ Lbs Red Bliss Potatoes
- 4 Large Eggs Hard Boiled
- ½ Small Onion minced
- 1 Stalk Celery minced
- ¾ Cup Hellman's Mayonnaise Light or full fat
- 1 Whole Lemon squeezed for the juice, approximately 2-3 Tablespoons
- ¼ teaspoon Ground Mustard
- ½ teaspoon Salt himalayan or table salt
- ¼ teaspoon Black Pepper to taste
- 5 Large Lettuce Leaves such as Green Leaf or Boston Lettuce
- 1 teaspoon Paprika Sprinkled over the top
- 1 tablespoon Chives Minced (opptional)
- 1 teaspoon Parsley (opptional)
- Wash and trim the potatoes well. Peel the skin off any imperfections. The whole potato can be peeled or left unpeeled for color and convenience. Slice the potatoes in quarters or cubes.
- Boil water on your stovetop in a large pan. Once the water comes to a boil, add the potatoes to the pot and boil for 15 minutes or until tender.
- The eggs can also be placed with the potatoes or in a separate pot of boiling water for 12 minutes.
- Make the dressing by juicing the lemon. Add the juice of the lemon to a bowl along with the mayo, mustard, salt, and pepper. Stir together until well combined.
- Drain the water and allow the potatoes to cool completely, peel the eggs, and slice them into wedges. Reserve some egg yolk to sprinkle on top for garnish.
- Put the potatoes in a large bowl along with 2 eggs and the onion and celery. Add the dressing. Use a plastic spatula to fold together until evenly coated with the dressing.
- Line the serving bowl with fresh lettuce leaves and gently lay the potato salad over the lettuce. Garnish with the leftover wedges of egg and the yolk crumbles. The optional chives, parsley, and paprika can be added last for presentation.