Potato Salad with Lemon Vinaigrette

An excellent accompaniment to your favorite summer sandwiches, grilled meats and seafood.
Servings 19 (1/2 cup) servings
Prep Time


  • 2 (1.75 pound) packages Byerly's Yukon Gold creamer potatoes
  • 2 tbsp Kosher Salt
  • Lemon Vinaigrette (below)
  • 1 small red onion, halved, thinly sliced
  • 1 cup frozen tiny green peas, thawed
  • 1 cup chiffonade arugula (see tip)
  • 6 ounce Italian fontina, cut into small cubes


  1. Scrub potatoes; cut each in half. In large kettle or Dutch oven, cover potatoes with cold water; add salt. Bring to a boil, covered, over high heat. Reduce heat; simmer until tender when pierced with a fork (10-15 minutes); drain. Transfer to large bowl. Add Lemon Vinaigrette and red onion; toss to coat. Refrigerate, covered, several hours or overnight.
  2. To Serve: Stir in peas, arugula and cheese.