I’m not a big fan of mayonnaise-based potato salads. I prefer a vinaigrette dressing which seems lighter and fresher somehow. The lemon, Dijon, garlic and fresh herbs add a wonderful flavour boost, making this potato salad one of my favourites. It can be made ahead and is quick and easy… so 3 bonus points. Cut the time and effort even further in a pinch with the shortcut below.

I generally use baby red potatoes (new potatoes). If the baby potatoes are on the larger side, cut them in quarters instead of halves. If you can’t find baby potatoes, use any other boiling potato such as yukon gold, fingerlings or russets. Just cut them into small bite size chunks.

This herb-lemon potato salad goes really well with any vegetarian, meat or fish main dish. Perfect for BBQs, potlucks and picnics. Easily transported. All in all, just a simple, yummy side dish.

Herb-Lemon Potato Salad

Created by Cheryl on June 5, 2016

Herb-lemon potato salad is a perfect light summer side dish that's quick and easy to make. Great for picnics (no mayo), potlucks and BBQs.

Total Time: 25m

Serves: 6

Ingredients

2 pounds baby potatoes, scrubbed and cut in half
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1/3 cup chives or green onions, finely chopped
1/3 cup herbs, chopped (parsley, dill and/or basil)
zest of 1/2 lemon

Instructions

MAKE THE POTATOES: Place potatoes in a pot. Cover with just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a serving bowl.
MAKE THE VINAIGRETTE: Whisk the lemon, Dijon, garlic, salt and pepper in a small bowl. Slowly add the oil and whisk until well blended.
COMBINE: Pour all the vinaigrette over the potatoes. It might look like more than you need, but it will be absorbed into the potatoes for great flavour. Add the green onions (or chives), herbs and lemon zest. Toss gently to coat the potatoes well. Serve warm or at room temperature. I often make the dish an hour or two ahead to let the flavours develop. You can also refrigerate covered then bring to room temperature when ready to use.