An oven-baked BBQ Rib Potluck.  What a fabulous idea!  Our friends and BBQ hosts, Perry & Ann are obviously in the genius category. 

But what would be the perfect complementary side-dish to bring to the potluck?  Deep contemplation well, truthfully it was more like: I don’t want to go the grocery store, but I want to bring something fabulous to the potluck; so what ingredients do I have on hand?  

Hmmm… I spied a batch of my Lemon Parsley Dip in the frig… What else?  I found a bag of red potatoes, a bowl of fresh lemons, a ton of parsley, some green onions and… NO EGGS or pickles!   I guess that ruled out potato salad.  

Hey, hold on a minute!   
Why do I need to make my potato salad with hard-boiled eggs and pickles just because I “always” make my potato salad with them?!  

Were the “potato salad gestapo” going to arrest me if I didn’t put hard-boiled eggs or pickles in my potato salad?  I decided to rebel.

Sometimes rebelling can be a good thing and this time it was really good!  My gluten and dairy-free Lemon-Herb Potato Salad was a BBQ Potluck Hit!  Here’s what Ann said, (our genius hostess with impeccable taste) “I love this potato salad because it tastes so fresh and it’s different from a regular potato salad.  Can I have this recipe?”  My fears about getting arrested were officially (whew!) over.

But, precious friends, you know what?  That wonderful dinner is just a memory now; and this is tough-work writing about this potato salad because  I’m starving for some Lemon-Herb Potato Salad... and some ribs would sure taste great, too…  Perry… Ann… How about a repeat dinner?

Lemon Herb Potato Salad

Ingredients & Gimme Gluten Free Method:
3 pounds medium-small red potatoes, preferably organic
Sea Salt
Lemon Herb Dressing:
1 batch Lemon Parsley Dip
1/2 cup mayonnaise
1 teaspoon Dijon mustard
1/3 cup finely chopped red onion
3 stalks diced celery – about 1 cup (Diced means cut into little cubes)
2-4 thinly sliced green onions, tops and bottoms
Grated rind of two lemons
Fresh lemon juice, about 2-3 tablespoons

1.  Wash the potatoes and trim away any “bad spots.”  Cut the potatoes in half or quarters (depending in their size) and place in a large pot.  Cover with cold water one inch above the potatoes.  Stir in sea salt to taste. (I added about 1 1/2 tablespoons of sea salt – but YOU need to taste the water when it gets warm!  Only you know how much salt you like.  Remember that potatoes absorb a lot of salt so the water should taste deliciously salty.)  
2.  Bring the potatoes to a boil over high heat, reduce heat to medium-high and cook the potatoes uncovered until tender, usually about 15 minutes.  Poke a fork in a potato to see if it is tender.  Drain the potatoes in a colander when they are tender, then place them in a large bowl and let cool until they are comfortably warm to the touch. 

  • The reason we add the Lemon Herb Dressing to warm cooked potatoes is because the warm cooked potatoes absorb part of the dressing which infuses the salad with tons of flavor.   
  • Do not add the Lemon Herb Dressing while the potatoes are hot because:  You could get burned and the hot cooked potatoes will wilt the parsley and green onions.

3.  While the potatoes are cooking, in a medium size bowl, whisk together the Lemon Parsley Dip, mayonnaise, dijon mustard, red onion, celery, green onions and lemon rind.  Add fresh lemon juice to your taste.
4.  Gently fold as much of the Lemon Herb Dressing over the potatoes as you like.  Taste and adjust seasoning, if needed.  Cover and chill in the refrigerator until serving; garnish as desired.

  • I thought I would only need part of the dressing, but I ended up using all of it!  The potato salad was creamy and delicious.

Trivia:  Did you know that parsley is considered to be an HERB, a SPICE and even a VEGETABLE?  Whatever you choose to call parsley,  just know that PARSLEY rocks!


I hope your day is filled with fresh lemons, herbs and lots of love!
Big hugs to YOU, Lynn 

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