Lemon and Thyme Infused Potato Salad

Lemon and thyme infused potato salad is a recipe I am sure you will want to come back to again and again as it is so easy and so versatile.

It is a very simple dish to prepare and yet it is packed full of flavour and turns the humble spud into a most delicious side dish.

Lighter and fresher than the more usual potato salads made with mayonnaise. The potatoes are infused with a simple lemon and thyme salad dressing.

Unlike mayonnaise based salads this one is as delicious served hot as it is served cold.

Which potatoes can I use?

I like this dish most made with new potatoes when in season (April to July in the UK). But you can use any small waxy potatoes at any time of the year. UK varieties include Charlotte, Maris Peer (not to be confused with Maris piper which is a floury potato).

Waxy potatoes contain more water and less starch than floury potatoes. This means that they still hold together when heated.

Before use, waxy potatoes  are best stored in a cool dark place (but not the fridge, it's a bit too cold). New potatoes should be eaten as soon as possible after purchase, avoid wrinkled, or discoloured potatoes. 

Older waxy potatoes can be kept for several months in the right conditions which is why they are available all year round. 

Ingredients

Potatoes - Of course, see above for which variaties are best for this dish.

Then just a few other ingredients which you might well have to hand anyway

• Lemon
• Thyme
• Spring onions
• Honey
• Salt and pepper

Variations

If you do not have fresh thyme you could use dried (use half the amount) but the salad will be better if you use a fresh herb. Parsley, dill, rosemary, mint or coriander all work well.

If you don't have spring onions add finely chopped shallots, red or white onion instead.

Method

The methods is really simple Scrub or peel the potatoes, and cook until just tender. Then toss with the dressing ingredients.

I put all the dressing ingredients in a small bowl and whisk together with a fork but you can also put them in a small jar and give it a shake before pouring over.

When to add the dressing

Even if you intend to serve the potato salad cold, add the dressing to the potatoes while they are still hot as they will absorb the flavour better.

Serving suggestion

When I first made this side dish I served it as a warm potato salad. But I have made it several times now and I can confirm it tastes absolutely delicious served immediately as a hot side dish, as well as completely cold from the fridge  so it really is very versatile. 

Hot with grilled or pan fried fish, warm with  grilled or roasted chicken portions or cold with cold meats are just a few ideas to get you started.

How many does it serve?

The recipe makes enough for 6 portions. Even when I am just cooking for two I always make the full quantity because the leftovers can be served cold. 

How long will it keep?

You can store leftovers for up to 4 days, covered in the refrigerator.

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Print Recipe

5 from 7 votes

Lemon and thyme infused potato salad

Lemon and thyme flavour this delicious potato side dish. It can be served hot, cold or just warm.

Prep Time10 mins

Cook Time15 mins

Course: Side Dish

Cuisine: British

Keyword: Potato salad

Skill Level: very easy

Servings: 6

Calories: 256kcal

Author: Jacqueline Bellefontaine

Ingredients

metric - US cups

• 1250 g small potatoes
• 1 bunch spring onions

For the dressing

• 1 tbsp fresh thyme leaves stripped from the stem plus extra to serve
• 1 lemon
• 4 tbsp extra virgin olive oil
• 1 tbsp runny honey
• Salt and freshly ground black pepper

Instructions

• Peel or scrub 1250g (2½lbs) potatoes and cut any larger one in half so that they are all about the same size. Cook in a pan of lightly salted boiling water for about 15 minutes or until just tender. The potatoes are ready when you do not feel any resistance when you prod them with a skewer.
• Meanwhile, slice a bunch of spring onions (8-10) and set aside.

Prepare the dressing

• Place about 1 tbsp fresh thyme leaves thyme leaves in a small dish with the grated zest or 1 lemon. Squeeze the juice from the lemon and add to the dish with 5 tbsp olive oil. Add 1 tbsp honey and season with salt and pepper. Whisk with a fork to combine.
• When the potatoes are just cooked, drain well and return to the pan. Toss in the sliced spring onions and drizzle over the dressing. Toss to combine.
• Serve immediately, or allow to cool. Garnish with a few sprigs of thyme.

Notes

Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)

• Use waxy potatoes such as Charlotte or other salad potatoes.
• Add dressing while potatoes are warm.
• Keeps 3-4 days in the refrigerator if stored in an airtight container.
• Not suitable for freezing.

Nutrition

Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 13mg | Potassium: 893mg | Fiber: 5g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg

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