Herbed Potato Salad Recipe

This is a no-mayonnaise potato salad recipe with a refreshing lemon and herb dressing. It is perfect for a lunch picnic or potluck.

What I love most about herbed potato salad is that you can serve it as a side dish or an appetizer. Either way, it is a fulfilling and delicious addition to the table.

My potato salad is light, refreshing, and bursting with flavours of lemon and fresh herbs. In each bite, you can taste the natural creaminess of potatoes, the fresh flavour of herbs, the sweetness of olive oil, and the tanginess of lemon.

Over the years, I’ve watched countless relatives and friends swoon over my potato salad.

More Reasons To LOVE Herbed Potato Salad

• easy dressing
• meal prep friendly
• gluten and nut free
• vegan and vegetarian
• requires minimal ingredients
• a great alternative to a traditional potato salad with mayo

Ingredients Required

Potato: I prefer using baby potato for this salad recipe. This recipe works fine with any variety of potatoes. If you are using bigger size potatoes, cut them into quarters.

Herbs: I mix fresh parsley, dill leaves, and mint. You can add herbs like spring onion greens, coriander, cilantro, chives, thyme, or Italian basil.

Salad Dressing: It is a simple lemon vinaigrette of extra virgin olive oil, lemon juice, lemon zest, American mustard, garlic, sugar, salt, and pepper.

Red Chilli Pepper: I add one mildly spicy red chilli pepper to the dressing. It gives a delicious, spicy kick to the potato salad. But it is an optional ingredient.

How To Make

Step 1: For the dressing, combine olive oil, lemon juice and zest, mustard, chilli pepper, salt, black pepper, and mint leaves in a bowl or bottle with the lid. Whisk or shake nicely to combine all the ingredients.

Step 2: Bring water to a boil in a large saucepan, and season it with salt. Add potatoes, bring them to a boil, and then reduce to a simmer. Cook for 5 minutes or until just cooked – don’t let them overcook or become too soft.

Step 3: Transfer boiled potatoes to a colander and drain all the water. Allow them to cool.

Step 4: Transfer potatoes to a mixing bowl. Add half of the salad dressing over the potatoes. Gently toss them.

Step 5: Add finely chopped dill and parsley when ready to serve the potato salad. Add the remaining dressing, and toss.

My Tried & True Tips

Don’t overcook potatoes; otherwise, they will crumble and get mashed up when tossed in dressing. Hence, never pressure-cook potatoes for a salad.

Once the potatoes are cooked, immediately transfer them to a colander and drain all the water; else, they will keep cooking from residual heat.

Allow the potatoes to cool down to room temperature before making the salad.

Like any other potato salad, this one also tastes better after a few hours or the second day. The potatoes slowly absorb the flavours of the dressing and fresh herbs. Hence, this is a 100% meal prep-friendly salad recipe.

Additional and optional ingredients like sliced red onion, feta cheese, crispy bacon, olives, or red chilli pepper are always a delicious addition to the potato salad.

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