Lemon Herb Potato Salad Recipe
If you’re longing for a vibrant, sunny side dish that wakes up your taste buds and livens up any table, this Lemon Herb Potato Salad is about to become your go-to recipe. It’s everything you love about classic potato salad but brightened by lemon juice and zest, tossed with a joyful jungle of fresh herbs, and finished without the heaviness of mayo. The result is a refreshingly light, tangy, and herb-packed dish that pairs effortlessly with your favorite mains or steals the show at a summer cookout. Whether you serve it warm, at room temp, or chilled for later, Lemon Herb Potato Salad is a true crowd-pleaser that couldn’t be easier to make.
Ingredients You’ll Need
You’ll be delighted by how a handful of simple but essential ingredients come together to create something so flavorful and stunning. Each one plays a starring role—bringing creaminess, zing, or that irresistible pop of color and freshness to this Lemon Herb Potato Salad.
- Baby potatoes: Their tender bite soaks up the flavors and keeps the salad perfectly textured without turning mushy.
- Olive oil: Delivers a silky-smooth base for the dressing and lets those fresh herbs shine.
- Fresh lemon juice: Adds a bright, zesty tang that wakes up every bite—don’t skip this!
- Dijon mustard: Just a spoonful gives a subtle kick and helps emulsify the dressing, making it creamy without mayo.
- Lemon zest: Intensifies the citrusy aroma and flavor for a fresh, summery twist.
- Salt: Essential for highlighting the natural flavors of the potatoes and herbs.
- Black pepper: Adds just enough gentle heat and complexity.
- Fresh parsley: Chopped parsley brings grassy brightness and a lovely green fleck throughout the dish.
- Fresh dill: A star herb for cold salads, dill lends fragrant, tangy notes that pair so beautifully with potatoes.
- Fresh chives: For a little mild oniony flavor and a splash of vibrant green.
- Shallot: Finely minced shallot adds sweetness and a hint of sharpness without overpowering the salad.
How to Make Lemon Herb Potato Salad
Step 1: Boil the Potatoes
Begin by bringing a large pot of salted water to a rolling boil—it makes all the difference for well-seasoned potatoes. Add your halved baby potatoes and cook them for about 12 to 15 minutes. You’ll know they’re ready when a fork slides in easily, but they still hold their shape. Don’t overcook! A slightly firm bite keeps this Lemon Herb Potato Salad from becoming too soft or mushy.
Step 2: Whisk the Lemon Herb Dressing
While the potatoes are cooking, grab a small bowl and make your dressing. Whisk together the olive oil, fresh lemon juice, Dijon mustard, lemon zest, salt, and black pepper until it turns creamy and smooth. This magical combination is what gives Lemon Herb Potato Salad its signature flavor—vibrant, tangy, and utterly craveable.
Step 3: Combine While Warm
Drain the potatoes and let them cool just enough so they’re still warm but not steaming hot. Warm potatoes absorb more dressing, so this step is key! Transfer them to a large mixing bowl and gently stir in the dressing, minced shallot, fresh parsley, dill, and chives. Gently toss everything together so that every potato is glossy and flecked with herbs. Taste and adjust salt and pepper, if needed.
Step 4: Serve and Enjoy
You can serve your Lemon Herb Potato Salad right away while it’s warm, or let it come to room temperature. For a perfect picnic or make-ahead side, chill it for a couple of hours in the fridge so the flavors meld beautifully.
How to Serve Lemon Herb Potato Salad
Garnishes
Finish this salad with an extra shower of chopped fresh herbs—parsley, dill, and chives all look fantastic as a final flourish. For a little zing, add a twist of fresh lemon zest on top just before serving. If you’re feeling extra fancy, a sprinkle of flaky sea salt or a few pink peppercorns are gorgeous on the table, too.
Side Dishes
Lemon Herb Potato Salad fits right in with just about anything from the grill—think juicy chicken, salmon, shrimp skewers, or burgers. It’s also a show-stealer alongside lighter proteins like grilled tofu or a herby omelet for a brunch spread. Try pairing it with a leafy green salad and a big pitcher of homemade lemonade for a complete summer meal.
Creative Ways to Present
Bring some creative flair to your table by serving the salad in a rustic wooden bowl, or spoon it into mason jars for a chic picnic treat. For appetizer-sized portions, scoop the salad onto endive leaves or tiny lettuce cups. Lemon Herb Potato Salad even works as part of a snack board with roasted veggies and a tangy yogurt dip!
Make Ahead and Storage
Storing Leftovers
Store leftover Lemon Herb Potato Salad in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days. In fact, some say it tastes even better the next day—the flavors have extra time to meld and mature!
Freezing
Potato salads with creamy or vinaigrette dressings don’t freeze well because the texture of the potatoes and herbs can become watery and mushy on thawing. It’s best to enjoy this Lemon Herb Potato Salad fresh or from the fridge, not the freezer.
Reheating
If you’d like to serve this salad warm, simply let it sit out at room temperature for about 30 minutes, or gently reheat it in the microwave in 30-second bursts. Stir after each burst, but avoid overheating so the herbs don’t lose their fresh flavor. For the best texture, warm only the portion you plan to eat.
FAQs
Can I use regular potatoes instead of baby potatoes?
Absolutely! Just cut them into 1-inch chunks so they cook evenly and absorb all that tasty dressing. Yukon Gold or red-skinned potatoes work especially well for Lemon Herb Potato Salad.
Is there a vegan version of this recipe?
Yes, Lemon Herb Potato Salad is naturally vegan as written. The dressing is dairy-free and mayo-free, and it’s bursting with flavor from olive oil and fresh herbs.
How can I make this salad creamier?
For a creamier twist, add a spoonful of Greek yogurt or your favorite mayo to the dressing. Stir it in at the same time as the other dressing ingredients—it will make the salad extra luscious but still bright and herby.
Can I prepare Lemon Herb Potato Salad ahead of time?
Definitely. In fact, the flavors only get better after a few hours in the fridge as everything marinates together. For the freshest texture, add a final sprinkle of fresh herbs just before serving.
What if I don’t have fresh herbs?
Fresh herbs really make this salad sing, but in a pinch, you can use dried dill, parsley, or chives. Use about one-third the amount called for, and add a little at a time, tasting as you go to avoid overpowering the salad.
Final Thoughts
If you’re looking for a fresh take on potato salad, give Lemon Herb Potato Salad a place at your next gathering. It’s outrageously easy, full of lively flavor, and sure to win fans wherever it goes. Try it once and you’ll see—it’s the salad you’ll want to make again and again.
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Lemon Herb Potato Salad Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
This Lemon Herb Potato Salad is a refreshing twist on the classic potato salad, featuring a zesty lemon dressing and fresh herbs for a burst of flavor. It’s perfect for summer picnics, barbecues, or as a light side dish with any meal.
Ingredients
Potato Salad:
- 2 pounds baby potatoes (red or yellow), halved
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh chives
- 1 small shallot, finely minced
Instructions
- Cook Potatoes: Bring a large pot of salted water to a boil. Add halved baby potatoes and cook for 12 to 15 minutes until fork-tender. Drain and cool slightly.
- Prepare Dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, lemon zest, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, toss warm potatoes with dressing, shallot, parsley, dill, and chives.
- Serve: Serve warm, at room temperature, or chilled.
Notes
- For a creamier version, add a spoonful of Greek yogurt or mayo to the dressing.
- This salad pairs perfectly with grilled meats or as a picnic side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
