Total Time
Prep 15 mins
Cook 40 mins

From Food Network Without Eggs1

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Remove potatoes from refrigerator cut into eighths or bite-size pieces. Add potatoes to bowl and toss to combine. Adjust seasonings, if necessary.


Most Helpful

This was great for my vegan friend who is allergic to gluten. I made sure I took every bit of skin off of it! It was perfect finally something I could share with her.

bananabreadeater April 19, 2011

This potato salad has lots of flavor, but I thought it was a little too oily. If I make it again, I will start with half as much oil. Also, I will probably use less onion (personal preference). Made for PAC Spring 2008.

South Carolina Girl May 04, 2008

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