Lemon Herb Red Potato Salad
This Lemon Herb Red Potato Salad is light and bright, with tender red potatoes, fresh herbs and a simple olive oil dressing with lemon. It's a refreshing alternative to mayo potato salad and a good side dish for warm-weather meals.
This red potato salad gets its bright flavor from lemon, fresh herbs and a simple olive oil dressing. Without mayonnaise, the potatoes stay light instead of creamy.
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: 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.
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
This salad comes together with one pot and one mixing bowl.
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: Toss the potatoes with the dressing while they're still warm, since warm potatoes absorb the olive oil dressing much better than cold ones.
Recipe Tips
- Cut the Potatoes Evenly: Pieces of the same size cook at the same rate, so they all finish at the same time.
- Add Lemon Zest for Extra Brightness: A little grated lemon zest stirred into the dressing adds even more bright lemon flavor.
- 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.
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Storage Instructions
- Room Temperature: You should not leave it out at room temperature for longer than 2 hours, or 1 hour when it's above 32C (90F).
- 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, Boneless Chicken Thighs and 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
Skip the mayonnaise and other heavy, creamy add-ins in this version. They cover up the bright lemon and herb flavor the olive oil dressing is meant to show off.
Red potatoes are a good choice because they're waxy and lower in starch, so they hold their shape after cooking instead of falling apart. Starchy potatoes like russets tend to turn mushy once they're tossed with the dressing.
Cook them only until just fork tender, about 7 minutes in this recipe. Then drain well and let them sit in the colander for 5 minutes so the excess moisture steams off and they hold their shape when tossed
Potato salad shouldn't sit at room temperature for longer than 2 hours, or 1 hour when it's above 32C (90F). For gatherings, we like to keep it in the refrigerator until about 30 minutes before serving to take the chill off, but that's optional.
Fresh parsley and chives are the base of this salad, and fresh dill works well too.
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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.
Notes
- Cut the Potatoes Evenly: Pieces of the same size cook at the same rate, so they all finish at the same time.
- Add Lemon Zest for Extra Brightness: A little grated lemon zest stirred into the dressing adds even more bright lemon flavor.
- 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.
- Toss while Warm: Tossing the potatoes with the dressing while they're still warm, allows them to absorb the olive oil dressing much better.
- Room Temperature: You should not leave it out at room temperature for longer than 2 hours, or 1 hour when it's above 32C (90F).
- 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.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
This salad is a lighter version than traditional potato salads, and we love how simple it is to make!
Love that this recipe is a little different from other potato salads out there that have a creamy dressing base. This one has fresh flavors and I’m sure it’ll be on repeat all summer long!
So glad you enjoyed it. I love a potato salad as much as the next person, but a light one is needed from time to time!