Simple Chilled Potatoes with Herbs & Olive Oil
Tender boiled potatoes tossed with fragrant fresh herbs and a glossy coating of extra virgin olive oil, then chilled until refreshingly cool. This simple, elegant side dish skips the heavy mayo for a light, Mediterranean-inspired flavor that pairs beautifully with grilled meats or summer spreads.
For 4 servings
- prep
Scrub and halve the potatoes.
Scrub the potatoes clean under running water. If using larger baby potatoes, halve them so all pieces are roughly the same size for even cooking.
- boil · ~20 min
Boil the potatoes until fork-tender.
Place the potatoes in a large pot and cover with cold water by about an inch. Add 1 teaspoon salt to the water. Bring to a rolling boil over high heat, then reduce to a gentle simmer. Cook until the potatoes are easily pierced with a fork, about 15 to 20 minutes depending on size.
TIPStarting with cold water ensures the potatoes cook evenly from the outside in. - other · ~2 min
Drain and let the potatoes steam-dry.
Drain the potatoes thoroughly in a colander. Let them sit and steam-dry for about 2 minutes — this removes excess surface moisture so the olive oil clings to them instead of sliding off.
- mix
Toss warm potatoes with olive oil and lemon juice.
Transfer the warm potatoes to a large mixing bowl. Drizzle with the extra virgin olive oil and lemon juice. Gently toss with a spoon until every potato is glistening and well coated.
TIPTossing while still warm opens the potato's pores, helping them soak up all that beautiful olive oil flavor. - mix
Fold in the fresh herbs and season.
Add the chopped parsley, chives, a pinch of salt, and a pinch of freshly ground black pepper. Gently fold through the potatoes until the herbs are evenly distributed.
- rest · ~120 min
Chill for at least 2 hours.
Cover the bowl with plastic wrap or transfer the potatoes to an airtight container. Refrigerate for at least 2 hours — this allows the flavors to meld and the potatoes to become beautifully refreshing. Chilled overnight is even better.
TIPFor the best flavor, let the potatoes sit at room temperature for 10 minutes before serving — olive oil firms up when very cold. - garnish
Give the potatoes a gentle stir, then taste and adjust seasoning if needed. Transfer to a serving bowl and serve chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Scrub potatoes well but leave the skin on for texture and nutrients.
- 2Steam-dry the drained potatoes for 2 minutes so the oil clings, not slides.
- 3Toss with oil while potatoes are still warm for maximum flavor absorption.
- 4Chill at least 2 hours; overnight deepens the herb-and-oil infusion.
- 5Let chilled potatoes sit at room temp 10 minutes before serving to soften the olive oil.
- 6Use waxy potatoes like Yukon Gold or red potatoes so they hold shape after boiling.
Adapt it for your goals.
Lemon-garlic
Add 1 minced garlic clove and 1/2 teaspoon lemon zest when tossing the warm potatoes for a bright, pungent kick.
dill pickleDill-pickle
Swap parsley and chives for 3 tablespoons fresh dill and 1 tablespoon capers, for a tangy, deli-style variation.
smoky paprikaSmoky-paprika
Add 1/2 teaspoon smoked paprika and 1 minced shallot when tossing, for a warm, earthy undertone.
veganVegan
This recipe is already vegan; ensure the herbs are fresh and the oil is high-quality extra virgin for best results.
Why this is on our healthy list.
Rich in Resistant Starch
Chilling boiled potatoes increases their resistant starch content, which supports gut health and may improve blood sugar response.
Heart-Healthy Fats
Extra virgin olive oil provides monounsaturated fats and antioxidants that support cardiovascular wellness.
Good Source of Vitamin C
Potatoes with skin on supply vitamin C, which boosts immune function and collagen production.
Antioxidant-Rich Herbs
Fresh parsley and chives add flavonoids and vitamins A, C, and K, supporting overall immune and bone health.
Frequently asked questions
Yes, but cut them into uniform 1-inch cubes and reduce boiling time slightly. Waxy potatoes hold shape better; starchy ones may get fluffy.
