Lemon Herb Red Potato Salad (perfect Make Ahead Side)
This Lemon Herb Red Potato Salad is light, fresh, and packed with bright lemon flavor. Made with tender red potatoes, fresh herbs, and a simple olive oil dressing, it's a refreshing alternative to traditional mayo potato salad and the perfect side dish for warm-weather meals.
We make this recipe often during the summer because it's easy to prepare, travels well, and pairs with just about everything coming off the grill. If you're looking for a potato salad that feels a little lighter but still delivers plenty of flavor, this lemon herb potato salad is a great option for barbecues, summer potlucks, and family dinners.
If you enjoy our Creamy Cucumber Salad and Pasta Salad with Fresh Dill, this herb red potato salad brings many of those same fresh flavors to the table in a simple side.
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Ingredients
This recipe relies on a handful of fresh ingredients.
See the recipe card below for the exact quantities of each ingredient.
- Red Potatoes: Baby potatoes or red potatoes hold their shape well after cooking while staying tender and creamy.
- Fresh Lemon Juice and Lemon Zest: Using both gives the salad its bright, fresh lemon flavor.
- Olive Oil: Forms the base of the dressing and helps coat the potatoes evenly.
- Dijon Mustard: Adds a little tang and helps bring the dressing together without making it heavy.
- Fresh Parsley: Adds freshness and complements the lemon nicely.
- Fresh Chives: Provide a mild onion flavor that doesn't overpower the salad.
- Fresh Dill: A small amount adds another layer of flavor while letting the lemon and other herbs remain the focus.
To make this recipe easier, all you will need are your measuring cups and spoons and a large mixing bowl.
Variations
- Add Red Onion: Thinly sliced red onion adds extra crunch and flavor.
- Try Fresh Mint: A small amount of fresh mint can add a unique twist that's especially refreshing during the summer.
- Add a Splash of Vinegar: A little red wine vinegar or white wine vinegar can add another layer of brightness.
- Make It Heartier: Crumbled feta cheese or chopped hard-boiled eggs can turn this into a more substantial side dish.
How to Make Lemon Herb Red Potato Salad
The key is tossing the potatoes with the dressing while they're still warm so they absorb as much flavor as possible before serving.
In a large pot, boil potatoes until just fork tender, about 7 minutes.
Meanwhile, add olive oil, lemon juice, Dijon mustard, fresh herbs, and garlic to a large mixing bowl and mix. Set aside.
Drain potatoes well and let them sit in the colander for 5 minutes to steam off excess moisture.
While the potatoes are still warm, add them to the mixing bowl and toss with the lemon herb dressing. Add salt and pepper to taste.
Hint: Cook potatoes until just fork tender - they should be soft but still firm enough to hold their shape when tossed.
Recipe Tips
- Dress the Potatoes Warm: Warm potatoes absorb the olive oil dressing much better than cold potatoes.
- Don't Skip the Lemon Zest: The zest provides a brighter lemon flavour than juice alone.
- Allow Time for the Flavors to Develop: Even 30 minutes at room temperature makes a noticeable difference.
- Taste Before Serving: Potatoes absorb seasoning as they sit, so we often add a little extra salt and pepper just before serving.
If you're looking for another potato side dish, we love the creaminess of our classic Potato Salad without Eggs.
More Sides
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Make Ahead: This salad can be made several hours in advance, making it ideal for summer potlucks and gatherings.
- Serving: We prefer serving it slightly chilled or at room temperature rather than straight from the refrigerator.
Serving Suggestions
- Main Dishes: BBQ Pork Ribs, BBQ Pulled Pork Sliders, BBQ Grilled Chicken Thighs, Easy Chicken Thigh Marinade and Oven Brisket.
- Summer Sides: Keto Broccoli Salad, Broccoli Salad with Cranberries, Cold Tuna Pasta Salad and Macaroni Salad.
Lemon Herb Red Potato Salad Recipe FAQs
Yes. In fact, we often think it tastes even better after sitting for a few hours since the potatoes have more time to absorb the dressing.
Baby potatoes or small red potatoes are our favorite because they stay intact after cooking and have a naturally creamy texture.
Absolutely. This salad is delicious warm, room temperature, or chilled, which makes it very versatile for gatherings.
Unlike traditional potato salads made with a heavy mayo dressing, this recipe uses a light olive oil dressing with fresh lemon juice and herbs for a fresher flavor.
Definitely. One of the best things about this recipe is how flexible it is. Fresh parsley, fresh chives, dill, and even fresh mint all work beautifully.
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Lemon Herb Red Potato Salad
Equipment
- Large Mixing Bowl
- Measuring Spoons
Ingredients
- 3 lbs baby red potatoes halved
- 3 tablespoon olive oil
- ½ tablespoon lemon juice freshly squeezed
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley freshly chopped, or more
- 1 tablespoon chives freshly chopped, or more
- 1 tablespoon garlic minced (about 1 clove)
- ½ teaspoon salt to taste
- ½ teaspoon ground black pepper to taste
Instructions
- In a large pot, boil potatoes until just fork tender, about 7 minutes.
- Meanwhile, add olive oil, lemon juice, Dijon mustard, fresh herbs, and garlic to a large mixing bowl and mix. Set aside.
- Drain potatoes well and let them sit in the colander for 5 minutes to steam off excess moisture.
- While the potatoes are still warm, add them to the mixing bowl and toss with the lemon herb dressing. Add salt and pepper to taste.
Nutrition
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