I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!
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What Type of Potatoes to Use
Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.
Can I Use Different Herbs?
Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:
- Cilantro
- Dill
- Tarragon
- Chives
- Thyme
- Oregano
Do You Serve Herby Potato Salad Warm or Cold?
Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.
What to Serve with Herby Potato Salad
This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.
Herby Potato Salad
Servings 4Ingredients
Lemon Dijon Vinaigrette
- 1/4 cup olive oil ($0.64)
- 2 Tbsp lemon juice ($0.08)
- 1 Tbsp red wine vinegar ($0.10)
- 2 tsp Dijon mustard ($0.12)
- 1 clove garlic, minced ($0.08)
- 1/4 tsp salt ($0.02)
- 1/4 tsp freshly cracked black pepper ($0.02)
Salad
- 1.5 lbs. baby potatoes ($2.99)
- 1 tsp salt (to salt water for boiling) ($0.05)
- 2 Tbsp chopped fresh parsley ($0.01)
- 2 Tbsp chopped fresh basil ($0.20)
- 1 green onion, chopped ($0.10)
Instructions
- Make the vinaigrette first. Combine the olive oil, lemon juice, red wine vinegar, Dijon, garlic, salt, and pepper in a bowl. Whisk the ingredients together until smooth, then set the dressing aside.
- Wash the potatoes and slice them in half (or into 1-inch pieces).
- Place the potatoes in a pot, cover with water, and add 1 tsp salt. Bring the pot of water to a boil over medium-high heat. Boil the potatoes until tender (8-10 minutes).
- Drain the potatoes in a colander and let them cool until they are still warm bu no longer steaming.
- While the potatoes are cooling, chop the parsley, basil, and green onion.
- Place the drained and slightly cooled potatoes in a bowl. Pour the vinaigrette over top and stir to coat. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the dressing.
- Finally, add the chopped herbs and stir to combine. Taste and adjust the salt and pepper to your liking. Serve warm or refrigerate until ready to serve.
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Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Herby Potato Salad – Step by Step Photos
Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.
Whisk the ingredients together until smooth, then set the dressing aside.
Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.
Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.
Allow the potatoes to cool until warm, but no longer steaming.
While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).
Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.
Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.
This was my first time trying a vinegar based potato salad and I loved it! I’m from the Midwest and have only ever had potato salad drenched in mayonnaise, or worse, miracle whip. So for a long time I assumed I didn’t like potato salad at all, but I guess I just don’t prefer mayo on potatoes. I’ll be making this often this summer. I used fresh dill and parsley along with the green onion and it was so delicious! Thanks for another great recipe!
Yummy!!!! I’m not a fan of Mayo. This warm potato salad hits the spot!
Made these last night and they were a HUGE hit! as the lady below said, I only used half of the dressing, it really didn’t need the whole amount since I was pouring it onto warm potatoes. Also, my fresh herb combo was green onion, parsley, oregano, basil and a small sprinkling of dill.
Definitely a keeper!
Thank you!
I am looking 1st time this recipe 1st time. But Its looks very delicious . i made this recipe as soon as possible. thanks for shareing
This was such a hit at my dinner last night! The potatoes were the first to go! I used about half of the vinaigrette since I had some picky eaters, but they devoured everything. Thank you for another wonderful recipe. This will be in my regular rotation.
Interesting! In Spain potatoes in a salad are always peeled.
Sounds yummy!
I do a full-meal version of this replacing half the potatoes with cherry tomatoes, add canned/jarred tuna, a giant handful of flat leafed parsley and whatever else I have on hand– olives, roasted garlic, etc.
Makes for the perfect summer meal with no oven or stove top involved.
Yum. This is really similar to a potato salad I make from Leanne Brown’s “Good and Cheap” cookbook, except instead of basil it uses minced up pickles and jalapenos. I love the pickle version, but I’m going to give this one a whirl.
Oooh, I need to try it with pickles and jalapeños!
Can’t wait to try this! Do you think a white wine vinegar would work as well? Asking because I already have white wine vinegar on hand but not red.
Yes, it will have a slightly different flavor, but since it’s such a small quantity I don’t think it will be very noticeable.
I’m planning to try this with a seasoned rice vinegar – my guess is that, as long as you like the specific vinegar, it should be all right, although balsamic would probably end up a little sweet.