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Lemony Potato Salad

Recipe for lemony potato salad. This healthy potato salad recipe uses less mayonnaise, replacing it with lemon juice and olive oil.
Course Sides
Cuisine American
Level Beginner
Main Ingredient Potato
Diet Dairy-Free, Gluten-Free, Low Sugar, Pescatarian, Vegetarian


  • 1 teaspoon kosher salt
  • 1/4 onion small sliced as thin as possible
  • 2 cucumber " (quartered and thin) length of hothouse seeded
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil good
  • 1 tablespoon mayonaise (optional, if omitting add another tablespoon olive oil)
  • 1/2 teaspoon kosher salt


  1. Boil the potatoes in ample water until soft enough to stick a fork through.
  2. While the potatoes are cooking, put the sliced onions and cucumbers in a bowl with the salt and add some water. This pickles them, breaking down the cell walls of the veggies and releasing water making them more crunchy. Let them sit for about 10 minutes then squeeze out as much of the water as you can using your hands (the more water you get out, the crunchier they'll be).
  3. Whisk the lemon juice, olive oil, mayo, and salt to make the dressing.
  4. Drain the potatoes well and put into medium bowl and cover with the dressing while still warm. Gently combine the potatoes and dressing trying not to smash the potatoes too much. Add the onions, cucumber, and capers and mix until evenly distributed. Taste to make sure it's okay, you can add more lemon, more salt, or even a pinch of sugar if you want to mellow it out a bit.
  5. Serve it warm or let it come to room temperature.