Lemon Herb Potato Salad – This easy Potato Salad recipe is a twist on a classic! It is tossed in a lemon Dijon vinaigrette dressing and made with fresh herbs and no mayo. Light, healthy, and great for summer grilling!
When I think of potato salad, I think of the something that is loaded with mayo, creamy, and and kind of heavy. Given that I don’t really like mayo, you can imagine it isn’t my favorite at summer potlucks. That is until this healthy potato salad that is made with a Dijon vinaigrette came onto the scene!
I first shared this recipe back in 2012 and it has evolved a little over the years to become something that is over the top delicious and perfect for any get together all summer long. No one will ever miss the mayo!
Let’s start by saying this is not your ordinary potato salad. There are lots of fresh herbs in there to really brighten it up and give it tons of flavor without weighing it down. I love the bright lemon in the background that just brings it all together.
And if you love lemon flavor, add more! There is just a little lemon juice in the dressing, but you can add the zest to the salad itself to give it even more flavor.
What’s In Lemon Herb Potato Salad
- Red potatoes
- Hard Boiled Eggs
- Olive Oil
- Lemon Juice
- White Wine Vinegar
- Dijon mustard
- Feta (optional)
- Salt and Pepper
Don’t like feta? Any salty cheese would be great. Parmesan or Romano sprinkled on top would be delicious. Or if you want to not worry about the cheese and make it completely dairy free – just leave it out!
How To Make Potato Salad
- Start by cutting the potatoes into pieces that are all about the same size. Add them to a pot, cover with water and bring it to a boil. Cook for about 15 minutes or until the potatoes are fork tender. How long it takes will depend on the size you cut your potatoes. Once the potatoes are cooked, drain and set them aside to cool.
- While the potatoes cool you can make the dressing. Stir together olive oil, lemon juice, vinegar, mustard, sugar, garlic, salt and pepper until everything is really well combined. You can also add everything to a mason jar with a tight fitting lid and shake. Add some of the dill and chives to the dressing and mix until everything is blended.
- Once the potatoes are cooled, place them in a large bowl and toss with the dressing (you can use as much or as little of the dressing as you like).
- Pour the dressed potatoes onto a serving platter. Top them with the chopped hard boiled eggs, feta cheese if you are using it, and the rest of the dill and chives.
- Season with more salt and pepper if necessary.
What Herbs To Use
This recipe calls for dill and chives, but you really can use whatever you have and enjoy. Other great options are parsley, basil, cilantro, thyme, or tarragon. Really any combination of herbs will be absolutely delicious and bring out all the flavors in this no mayo potato salad.
You can use dried herbs if that is all you have, the flavors just won’t be quite as bright.
What Kind Of Potato Are Best For Potato Salad
For this version, I really like to use a waxy potato. Something like red potatoes or fingerlings. They hold up well when they cook, and have a lower starch content. That means they don’t get mushy or break down like a russet potato would.
I also always like to cut my potatoes before boiling for potato salad. It just makes things easier, as they cook faster the smaller they are.
Can Potato Salad Be Made The Day Before
Yes, you absolutely can make this potato salad the day before. It will stay fresh and delicious covered in the fridge if you make it the day ahead of time. Just toss everything together again when you are ready to serve.
How Long Does Potato Salad Last In The Refrigerator?
Got leftovers? No problem! Store this covered in the fridge for 3-4 days and it will still be delicious!
This summer if you are looking to mix up what you are serving or bringing to potlucks, this healthy potato salad is it! Because there is no mayo you don’t have to feel guilty enjoying a second serving, and it will go with just about whatever you are serving! Everything from Classic Hamburgers to Smoked Beef Short Ribs, you are going to love it!
More Delicious Summer Side Dish Recipes
- Classic Potato Salad
- Baked Beans
- Greek Salad
- Cranberry Apple Coleslaw
- No Mayo Coleslaw
- Berry Salad
- Greek Pasta Salad
- Instant Pot Corn on the Cob
- 3 lbs red potatoes
- 6 hard boiled eggs, chopped
- 4 cloves garlic, minced
- 5 Tbsp olive oil
- 2 Tbsp lemon juice
- 1 Tbsp. white wine vinegar
- 1 tsp sugar
- 1 Tbsp Dijon mustard
- ¼ cup fresh minced dill, divided
- ¼ cup fresh minced chives, divided
- ¾ cup feta cheese
- 1 tsp. kosher salt, divided
- ½ tsp. pepper
- Scrub and wash the potatoes and then cut them into small chunks (about 1 inch sized cubes), making sure they are relatively the same size.
- Add the potatoes to a large pot, cover them with 1 inch of cold water, and add 1/2 tsp of salt to the water. Bring the pot of water to a boil and cook for 12-15 minutes, until the potatoes are fork tender. Drain and set aside to cool.
- Meanwhile, prepare the dressing. In a small jar or container with a tight fitting lid, add garlic, olive oil, lemon juice, white wine vinegar, mustard, sugar, the remaining salt and pepper. Cover with the lid and shake until it is really well blended.
- Add 2 Tbsp of the fresh dill and chives, and stir to combined. Set aside until ready to assemble the salad.
- Once the potatoes are cooled, place them in a large bowl and toss with the dressing (you can use as much or
as little of the dressing as you like).
- Pour the dressed potatoes onto a serving platter. Top them with the chopped boiled eggs, feta cheese, and the remaining dill and chives. Season with additional salt and pepper if desired.
Any salty cheese such as Parmesan or Romano may be substituted for feta cheese.
Add the lemon zest to the top of the salad for extra flavor
Amount Per Serving Calories 263Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 122mgSodium 324mgCarbohydrates 29gFiber 3gSugar 3gProtein 9g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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