Zesty Lemon Pepper Potato Salad

This lemon pepper smashed potato salad transforms ordinary potatoes into a vibrant, zesty side dish that complements almost any meal. The bright citrus notes cut through the creaminess, creating a perfectly balanced salad that stands out from traditional versions.

I created this recipe last summer when looking for something fresher than my usual potato salad for a family gathering. The combination of lemon and black pepper was such a hit that it has become my most requested contribution to potlucks ever since.

Ingredients

• Baby potatoes: their waxy texture holds together beautifully after cooking and smashing
• Mayonnaise: creates the creamy base for the dressing look for real mayo not salad dressing
• Greek yogurt: adds tanginess and reduces the heaviness of traditional potato salad
• Fresh lemon juice: brightens the entire dish use freshly squeezed for best flavor
• Lemon zest: intensifies the citrus flavor without adding more liquid
• Freshly cracked black pepper: large coarse grinds provide bursts of flavor
• Green onions: provide mild onion flavor and beautiful color contrast
• Fresh parsley: adds brightness and a clean herbaceous note

Step-by-Step Instructions

Boil the Potatoes:

Place baby potatoes in a large pot with cold water and a teaspoon of salt. Starting with cold water ensures even cooking. Bring to a boil then reduce to a simmer for 15 to 20 minutes until fork tender but not falling apart. The potatoes should offer slight resistance when pierced.

Create the Perfect Smash:

Drain potatoes thoroughly and allow them to cool just enough to handle. Using a fork or potato masher gently press each potato until it splits open but remains somewhat intact. Aim for a rustic texture with some chunks remaining for that delightful contrast between creamy and firm potato pieces.

Mix the Dressing:

Combine mayonnaise Greek yogurt lemon juice lemon zest and black pepper in a bowl. Whisk vigorously until completely smooth with no streaks remaining. This creates the creamy flavor base that will coat every piece of potato. The combination of mayo and yogurt provides richness without being too heavy.

Combine and Season:

Pour the dressing over the warm smashed potatoes and fold gently with a rubber spatula. The warm potatoes will absorb some of the dressing enhancing the flavor. Add green onions and parsley folding just until distributed throughout. Taste and adjust seasoning adding more salt pepper or lemon juice as needed.

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The first time I made this recipe I accidentally added twice the amount of lemon zest called for. That happy accident turned out to be the perfect adjustment for my family who now insists on the extra zesty version. Sometimes kitchen mistakes lead to the best discoveries.

Make Ahead Tips

This potato salad actually improves when made ahead of time. The flavors meld beautifully as it sits in the refrigerator making it perfect for busy hosts. Prepare it up to 24 hours before serving just hold back about half the fresh herbs to sprinkle on just before serving for the freshest appearance. If the salad seems a bit dry after refrigeration stir in a tablespoon of olive oil or an extra squeeze of lemon juice to refresh it.

Perfect Pairings

The bright lemon pepper flavor profile makes this potato salad an excellent companion to grilled meats particularly chicken or fish. The acidity cuts through rich foods creating a balanced plate. For a complete summer meal serve alongside grilled salmon and a simple green salad. The potato salad also works beautifully with Mediterranean dishes like Greek chicken kebabs or roasted lamb.

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Customization Options

This recipe welcomes creative additions based on your preferences or what you have available. Add diced bell peppers for color and crunch or chopped hard boiled eggs for extra protein. For a more substantial variation mix in crumbled bacon or diced ham. Herb lovers can experiment with dill chives or tarragon in place of or in addition to the parsley. For a spicier version add a pinch of red pepper flakes or a dash of hot sauce to the dressing.

Recipe FAQs

→ Can I make this potato salad ahead of time?

Yes, this lemon pepper potato salad actually benefits from being made ahead! The flavors develop beautifully when refrigerated for a few hours or overnight. Just hold back some of the fresh herbs to sprinkle on top right before serving for the best presentation and freshness.

→ What makes this potato salad different from traditional versions?

This version stands out with its smashed texture rather than cubed potatoes, allowing the tangy lemon-pepper dressing to penetrate more deeply. The addition of Greek yogurt lightens the dressing while maintaining creaminess, and the bright lemon zest provides a refreshing alternative to the more common vinegar-based approach.

→ Can I substitute the mayonnaise to make it healthier?

Absolutely! You can replace the mayonnaise entirely with Greek yogurt for a lighter version. Another option is using half avocado oil mayonnaise and half yogurt. The texture will be slightly less creamy but still delicious, and you'll significantly reduce the calorie and fat content.

→ What type of potatoes work best for this dish?

Baby potatoes or new potatoes are ideal because their waxy texture holds up well to the smashing technique without becoming mushy. Varieties like baby red potatoes, fingerlings, or small Yukon Golds all work beautifully. Avoid starchy potatoes like Russets which may break down too much.

→ What main dishes pair well with this potato salad?

This bright, lemony potato salad pairs wonderfully with grilled chicken, fish (especially salmon), or lamb chops. It's also perfect alongside simple sandwiches for picnics or with burgers at backyard barbecues. The zesty flavors complement both light summer fare and richer grilled meats.

→ How can I add more protein to make this a complete meal?

To transform this side dish into a hearty main, consider adding diced hard-boiled eggs, flaked grilled salmon, or even grilled chicken pieces. Chickpeas or white beans also work well for a vegetarian protein boost. These additions maintain the dish's character while making it more substantial.