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Herbed potato salad in a white bowl.
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5 from 2 votes

Herbed Potato Salad

This Herbed Potato Salad is made without mayonnaise for a healthy potato salad recipe that’s sure to be a big hit at your next backyard barbecue. Dressed in a tangy lemon-olive oil vinaigrette and plenty of fresh herbs, this easy summer side dish is ready in just 30 minutes.
Course Side Dish
Cuisine American, French
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 219kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

For the Potatoes

  • 5 pounds red potatoes scrubbed and cut into 1-inch cubes
  • 2 tablespoons kosher salt

For the Lemon-Herb Vinaigrette

  • ½ cup extra virgin olive oil
  • Zest of 1 lemon
  • ⅓ cup lemon juice freshly squeezed
  • 1 clove garlic grated or finely minced
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup fresh basil chopped
  • ½ cup fresh parsley chopped
  • ¼ cup scallions or chives thinly sliced

Instructions

  • Combine cubed potatoes and 2 tablespoons of kosher salt in a large stock pot. Cover the potatoes with cold water and bring to a boil over high heat, skimming off any starch that rises to the top. Once the water is boiling, reduce the heat to medium-low and continue simmering for about 10-15 minutes or until the potatoes are fork-tender.
    5 pounds red potatoes, 2 tablespoons kosher salt
  • While the potatoes are cooking, whisk together the olive oil, lemon zest, lemon juice, garlic, dijon mustard, honey, kosher salt, and black pepper in a large mixing bowl. Add the chopped herbs and stir together until well combined. Set aside.
    ½ cup extra virgin olive oil, Zest of 1 lemon, ⅓ cup lemon juice, 1 clove garlic, 1 tablespoon dijon mustard, 1 teaspoon honey, ½ teaspoon kosher salt, ½ cup fresh basil, ½ cup fresh parsley, ¼ cup scallions or chives, ¼ teaspoon black pepper
  • Drain the potatoes into a large colander. Allow the potatoes to cool in the colander for about 10 minutes before mixing with the vinaigrette.
  • Add the potatoes to the large mixing bowl with the vinaigrette. Gently mix the potatoes with the dressing until well combined. Serve immediately or refrigerate to serve cold.

Notes

  • Quick Tip: Sometimes it’s easier said than done, but cooking the potatoes just right is key to a well-textured potato salad. You want a fork to pierce the potatoes with little resistance, but not make them completely fall apart.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Do not leave out at room temperature for longer than 2 hours.
  • Make Ahead: Make the potato salad up to 3 days in advance.

Nutrition

Serving: 1serving | Calories: 219kcal | Carbohydrates: 32g | Protein: 3.8g | Fat: 9.4g | Saturated Fat: 1.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 6.6g | Sodium: 165mg | Potassium: 894mg | Fiber: 3.5g | Sugar: 3.2g | Vitamin A: 373IU | Vitamin C: 23.4mg | Calcium: 29mg | Iron: 1.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.