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Lemon, Rosemary and Sundried Tomato Potato Salad - a simple, delicious, no Mayo potato salad that everyone loves!

Lemon, Rosemary and Sundried Tomato Potato Salad

A simple, delicious, no Mayo potato salad that everyone loves! Make plenty, it will be a popular dish on your table!
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 10 servings
Calories 156 kcal
Author Chris Scheuer

Ingredients

  • 3 pounds small red potatoes scrubbed, rinsed and cut in halves or quarters
  • 1 tablespoon salt

For the dressing:

  • ¼ cup extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • Finely grated zest from 1 medium lemon
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic finely minced
  • ¼ cup finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh rosemary
  • 3 tablespoons finely chopped sun-dried tomatoes
  • Seasoning:
  • salt and freshly ground black pepper to taste
US Customary - Metric

Instructions

  1. Fill a large pot halfway full with water and 1 tablespoon salt (don’t worry, most of that salt stays in the water, but it does help to season the potatoes all the way through. Stir to combine, then add potatoes. Water should cover potatoes by at least 1 inch. Bring to a boil over medium-high heat, then reduce to a steady simmer. Cook until potatoes are tender all the way through, about 15 minutes (they should pierce easily with a knife. Just be careful not to over cook or the salad will be mushy).
  2. Drain potatoes well in a colander, then return to pot.
  3. While potatoes are cooking prepare the dressing by combining all dressing ingredients in a bowl and whisking till oil and mustard are well incorporated
  4. Pour dressing over warm potatoes and stir gently to coat. Taste and season with sea salt or kosher salt and pepper to taste. Transfer to a serving bowl. I like to let the salad sit at room temperature for 30 minutes or so before serving to allow the flavors to meld and the dressing to absorb into the potatoes. Drizzle with just a bit more olive oil just before serving. Serve at room temperature or warm slightly in the microwave before serving.

Recipe Notes

Leftovers are wonderful in a green salad, an omelette or a quesadilla.

Nutrition Facts
Lemon, Rosemary and Sundried Tomato Potato Salad
Amount Per Serving
Calories 156 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 746mg32%
Potassium 696mg20%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 205IU4%
Vitamin C 19.6mg24%
Calcium 20mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.