Lemon Vinaigrette Potato Salad

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I developed this recipe for a friend who needed a potato salad that could withstand Fourth of July weather. The vinaigrette was a safe and delicious alternative to traditional mayonnaise-based potato salads. I've also substituted fresh thyme for the basil. Any fresh herbs would be great! —Melanie Cloyd, Mullica Hill, New Jersey

This recipe is:

Diabetic Friendly

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[X] Rate Lemon Vinaigrette Potato Salad RecipeClick on stars to rate 
Would you make this recipe again?YesNoWrite a review [X] Lemon Vinaigrette Potato Salad Recipe Prep: 25 min. Cook: 15 min. Yield: 12 Servings 25 15 40 Ingredients 3 pounds red potatoes, cut into 1-inch cubes1/2 cup olive oil3 tablespoons lemon juice2 tablespoons minced fresh basil2 tablespoons minced fresh parsley1 tablespoon red wine vinegar1 teaspoon grated lemon peel3/4 teaspoon salt1/2 teaspoon pepper1 small onion, finely chopped Directions Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Meanwhile, in a small bowl, whisk the oil, lemon juice, herbs, vinegar, lemon peel, salt and pepper. Drain potatoes. Place in a large bowl; add onion. Drizzle with vinaigrette; toss to coat. Serve warm or chill until serving. Yield: 12 servings.

Nutritional Facts 3/4 cup equals 165 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 155 mg sodium, 19 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 2 fat, 1 starch.

Originally published as Lemon Vinaigrette Potato Salad in Taste of Home April/May 2012, p30

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(1-10) of 10 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated Reviewed on Jun. 30, 2013 by patrm

Commercial mayo does not go "bad"

It has a lot of preservatives in it.

The onions would go bad before the commercial mayo.......

haven't you ever seen tartar sauce sitting on tables in restaurants???? that is made like mayo... it is the home made mayo that goes "bad" and hard cooked eggs...

Reviewed on Jun. 24, 2013 by Jlane22

I hate potato salad, my parents make the mayo version all the time. I thought ok I'm older maybe my tastes will let me try different kinds and actually like it. This recipe was my first attempt and let me say I am in love with this dish. I am sold it converted me!! I would make this again. Cannot wait to feed it to my husband :)

Reviewed on Mar. 25, 2013 by larson.mar

This is the only potato salad my son will eat! He hates mayonnaise.

Reviewed on Mar. 13, 2013 by LibbiPeach

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem. I thot the flavor very good and will have to try it again at a later date.

Reviewed on Mar. 12, 2013 by LibbiPeach

hubby and son thot the flavor overpowering, but i discovered later that i had missed probably a pound of the potatoes i was supposed to cook (oops) so i think that might have been the problem. I thot the flavor very good and will have to try it again at a later date.

Reviewed on Jul. 17, 2012 by 1275

Very interesting variation on traditional potato salad. This dish was quick to whip up and went well with marinated chicken for supper. Everyone seemed to like it- especially the lemon flavor. I halved the recipe and used Idaho potatoes- what I had on hand. In my opinion the lemon flavor was a little overpowering, but overall it proved to be a very nice side dish.

Reviewed on Jul. 16, 2012 by lorischlecht

This was really delicious.

Reviewed on Jun. 19, 2012 by pschube

Delicious! Nice different way to serve potato salad!

Reviewed on Apr. 17, 2012 by ngerard

This is one of the few recipes I haven't felt I had to "tinker" with to adjust to my taste. Leftovers are absolutely wonderful fried up for breakfast with eggs and bacon.

Reviewed on Apr. 03, 2012 by Jami4

Very Good! I'll put a bit more lemon in next time.

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Summer Salad with Lemon Vinaigrette

Nutritional Facts 1 cup equals 96 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Summer Salad with Lemon Vinaigrette in Taste of Home June/July 2010, p24

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Lemon and Cherry Mini Bundt Cakes

My fetish with lemons has yet to recede or fade to the background. But it is sadly digressing fast. And I’m blaming my supplier. My supplier who has created a habit that will be hard to break, and who is breaking it for me, against my will.

Think of me as the Lindsay Lohan of the lemon world. Rehab, here I come.

I’m so sad to see my Meyer lemon train making it’s final stop at my beloved Costco. Costco has been the key ingredient in keeping my overwhelming love and sense of tartness in the front seat of my recipe list that has included both savory —Meyer Lemon Fettuccine—and sweet—Meyer Lemon Tart.

Lemons are making way for sweet strawberries and skinny asparagus, which will soon enough pass the favorite ingredient hat to home-grown tomatoes, jalapeños and the plethora of zucchini.

I’ve had this recipe for Lemon Mini Bundt Cakes for what seems like eons. It’s not like I was trying to keep it to myself, the timing just never seemed to work out. I’ve made it but never photographed it. I’ve made it with booze and I’ve delivered it to friends.

But now the time is here, it is time to end my dalliance with this lemon hybrid. Oh Mr. Meyer, I can’t quit you.

Some recipe notes:

1. This time around I’ve added chopped, dried cherries that have been soaked and plumped to give a nicely subtle chew. If you’re looking for an extra kick may I suggest recipe note #2.

2. Since I was out of Amaretto, these babies didn’t get the boozey dunk, but it is a great option if you’re looking for a little swig a ling.

3. No rosemary in the fridge, or perhaps you’re simply not a fan? Add in other aromatics like lavender or even sage to give the glaze a distinctively different taste.

4. These would be equally delicious with orange. Try it and let me know what you think.

5. Poppyseeds, craisins and even a topping with toasted almonds would kick up the flavor jets. Did I hear dunked in dark chocolate? Oh, why didn’t I think of that?

Lemon and Cherry Mini Bundt Cakes

Ingredients

12 Tablespoons of unsalted butter, at room temperature 2 Tablespoons of unsalted butterInstructions

Preheat oven to 325°F. Grease and flour a non-stick12-cake mini bundt pan and tap out any excess flour. Place dried cherries in a small bowl and cover with boiling water. Let steep for 5 minutes or until cherries soften and plump up. Drain, squeezing out excess water. Chop the cherries into small pieces and set aside. Sift the flour, baking powder and salt onto a piece of parchment paper and set aside. Combine the lemon zest and sugar in a small bowl. Rub the lemon zest into the sugar with your fingers until the sugar becomes moist and yellow. Set aside. In the bowl of an electric stand mixer, beat the butter on medium speed until creamy and smooth, for about 1 or 2 minutes. Add the lemon sugar mixture and beat until light and fluffy or for about 5 minutes, scraping down the sides of the mixing bowl as needed. Add the eggs one at a time and mix for about 1 minute after each addition. Reduce the mixer speed to low. Add the sifted flour mixture to the bowl in three batches, blending each until just mixed in and scraping the sides as needed. With the last batch of flour, also add the chopped cherries and incorporate, taking care not to over mix. Using a large cookie scoop or spoon, add the batter into the wells of the prepared pan. Bake for 18-20 minutes, or until a toothpick inserted into the middle of a cake comes out clean. As the cakes are baking, prepare the syrup glaze. Add the lemon juice and zest, water, sugar, almond extract, sprig of rosemary and butter. Heat over low heat just until the sugar dissolves then raise the heat to medium and cook for 5 more minutes. Remove from the heat and let the glaze cool completely. When the cakes are ready to come out of the oven, transfer the pan to a cooling rack to rest upright in the pan for about 10 minutes, then gently tap the pan to loosen the cakes. Carefully pop the cakes out of the pan. While they cakes are still warm, brush them with the syrup. After they are completely cool, drizzle cakes with the glaze, dividing the glaze evenly among the cakes. Dust lightly with powdered sugar if desired. adapted from Williams-Sonoma catalog

http://www.foodiecrush.com/2013/04/lemon-and-cherry-mini-bundt-cakes/

If you’re like me and can’t get enough of the Meyer juice, hop over to see Kim’s comprehensive list of over 125 Meyer Lemon Recipes over at Confessions of a Cookbook Queen.

Cheers to my fellow lemonheads.

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: bundt, cake, cherry, lemon, recipe

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