Lemony Herb Potato Salad
A vibrant, no-mayo potato salad featuring tender baby potatoes tossed in a bright lemon-herb vinaigrette with crisp red onion and fresh parsley, perfect for any occasion.
For 6 servings
Wash baby potatoes thoroughly. Place them in a large pot and cover with cold water by about an inch. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size.
Drain the cooked potatoes well. Spread them out in a single layer on a baking sheet or large platter to cool completely to room temperature, or even chill in the refrigerator for at least 30 minutes. Once cool, slice larger potatoes in half or quarters, leaving smaller ones whole.
While potatoes cool, prepare the vinaigrette. In a large bowl, whisk together the olive oil, fresh lemon juice, Dijon mustard, minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly emulsified.
Finely chop the red onion. Roughly chop the fresh parsley and fresh dill (if using).
Add the cooled and sliced potatoes, finely chopped red onion, fresh parsley, and fresh dill to the bowl with the vinaigrette.
Toss all ingredients gently but thoroughly to ensure the potatoes are evenly coated with the dressing and herbs. Be careful not to mash the potatoes.
Taste and adjust seasoning (salt, pepper, or more lemon juice) as needed. For best flavor, cover the bowl and refrigerate the potato salad for at least 30 minutes, or up to several hours, allowing the flavors to meld.
Serve chilled or at room temperature. This salad keeps well in an airtight container in the refrigerator for up to 3-4 days.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overcook Potatoes: Cook potatoes just until fork-tender. Overcooked potatoes will become mushy when tossed.
- 2Cooling is Key: Allowing potatoes to cool completely helps them absorb the dressing better and prevents them from breaking down. It also increases resistant starch.
- 3Season the Water: Salting the potato cooking water seasons the potatoes from the inside out, enhancing their flavor.
- 4Fresh Herbs Make a Difference: Don't skimp on fresh herbs; they provide a bright, aromatic lift that dried herbs cannot replicate in this dish.
Adapt it for your goals.
Mediterranean Twist
Add 1/4 cup pitted Kalamata olives, 1/4 cup crumbled vegan feta cheese, and 1/4 cup chopped cucumber for a Mediterranean-inspired version.
Spicy KickSpicy Kick
Incorporate 1/2 teaspoon red pepper flakes into the dressing or finely chop a jalapeño for a bit of heat.
Protein BoostProtein Boost
Stir in 1 cup of cooked, shredded chicken or chickpeas for a more substantial meal.
Why this is on our healthy list.
Rich in Resistant Starch
Cooling cooked potatoes increases their resistant starch content, which acts as a prebiotic, supporting gut health and aiding in blood sugar control.
Heart-Healthy Fats
Olive oil is a monounsaturated fat that can help lower bad cholesterol levels and reduce the risk of heart disease.
Abundant in Vitamins & Minerals
Potatoes provide potassium and Vitamin C, while fresh herbs and lemon juice offer antioxidants and additional vitamins.
Frequently asked questions
Yes, this potato salad is excellent made ahead. In fact, the flavors meld and deepen when refrigerated for a few hours or overnight. Store it in an airtight container for up to 3-4 days.
