Herbed potato salad is a delicious side dish that’s quick and easy to make and bursting with lemon, garlic and fresh herb flavors.
The recipe always get rave reviews at picnics, potlucks and backyard barbecues.
I’m not a big fan of a mayo potato salad. I prefer a vinaigrette dressing which seems lighter and fresher somehow.
The lemon, Dijon, garlic and fresh herbs add a wonderful flavor boost, making this potato salad one of my favorites. And judging from the requests I get for the recipe, it’s definitely popular among friends and family.
You will love this easy potato salad if you are looking for:
- a mayo-free potato salad
- potato salad without eggs
- a potluck dish that transports easily, doesn’t need to be heated and everyone will love, or just a
- simple potato salad with tons of flavor from lots of fresh herbs
Tailor To Your Taste
Here are a few variations and substitutions to use as per your personal preference and what you have on hand.
- Kind of potatoes to use: 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, buy other waxy potatoes with thin skins such as Yukon gold potatoes or fingerling potatoes. Just cut them into small bite size chunks. Here is an article on different kinds of potatoes and how to use them.
- Herbs: Use whatever you love. Good ones for this recipe are parsley, dill, chives, basil and/or tarragon. Cilantro for some would be excellent, too, but people tend to love it or hate it. For some quick basic information on how to to keep herbs fresh for weeks, see our post on Herb basics (for cooking purposes).
- Dressing: I love the lemon-garlic-Dijon-herb combination, but almost any type of vinaigrette will do. You can certainly replace the lemon with white wine vinegar, red wine vinegar or apple cider vinegar.
What to serve with potato salad
This potato salad goes really well with any vegetarian, meat or fish main dish.
Step by step
- In a pinch, replace the vinaigrette dressing in the recipe with your favorite store-bought vinaigrette dressing such as zesty Italian or Mediterranean dressing.
- If I double or triple the recipe, I use a small food processor to chop the garlic and herbs and make the vinaigrette. Much quicker.
- Refrigerate in an airtight container for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature.
Other potato recipes you might like
- Indian potatoes
- Fried onions and potatoes
- Crispy smashed potatoes with gremolata
- Grilled hasselback sweet potatoes
- Grilled veggies and potatoes
- Vegetarian sweet potato hash
- Best instant pot potatoes and carrots
- Parsley potatoes with zest
Herbed Potato Salad (no eggs, no mayo)
- 2 pounds baby potatoes, scrubbed and cut in half, Note 1
- 1/3 cup chives or green onions, finely chopped
- 1/3 cup herbs, chopped, Note 2 (fresh parsley, dill, chives and/or basil)
- zest of 1/2 lemon
Vinaigrette, Note 3
- 1 1/2 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
- BOIL THE POTATOES: Place potatoes in a pot of cold water. Use just enough water to cover the potatoes. Add 2 teaspoons salt. Bring to boil, lower to medium heat and cook the potatoes until easily pierced with a fork, about 8 minutes. Drain and put potatoes in a large 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 warm potatoes (or slightly cooled potatoes). It might look like more than you need, but it will be absorbed into the potatoes for great flavor. 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 flavors develop at room temperature.
- Kind of potatoes to use:
- 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, buy other waxy potatoes with thin skins such as Yukon gold potatoes or fingerling potatoes. Just cut them into small bite size chunks.
- I suggest not using russet potatoes as they don’t hold their shape as well and would need to be peeled 🙁
- Herb options:
- Use whatever you love. Good ones for this recipe are parsley, dill, chives, basil and/or tarragon. Cilantro is great if you love it (many people hate it).
- If you don’t have green onions, you can substitute red onion.
- You can also use part fresh herbs and part dried herbs (or frozen cubes). 1 tablespoon fresh = ~ 1 teaspoon dried.
- Dressing variations:
- I love the lemon-garlic-Dijon-herb combination, but almost any type of vinaigrette will do.
- You can certainly replace the lemon with white wine vinegar, red wine vinegar or apple cider vinegar.
- Or, for a shortcut, use a store-bought Italian dressing or an olive oil dressing (add lemon zest to it to make it a tangy dressing).
- Make Ahead: Refrigerate covered for up to 2 days, then bring to room temperature when ready to use. If you are making the herb potato salad earlier in the day to serve that evening, just let it sit on the counter at room temperature.
This recipe was updated from July 2016 with new pictures and some minor tweaks.