This Lemon Herb Potato Salad is a refreshing side dish packed with flavor! It features tender potatoes mixed with zesty lemon and fresh herbs, making it a perfect addition to any meal.
No doubt, it’s a crowd-pleaser, and I find it hard to resist sneaking a few bites before it even hits the table. 😂 Pair it with grilled meats for a sunny dinner that feels like a picnic!
Key Ingredients & Substitutions
Baby Potatoes: I love using yellow or red baby potatoes for their sweet flavor and creamy texture. If they’re not available, any small waxy potatoes will work, like fingerlings.
Fresh Herbs: Parsley, dill, and chives add a fresh touch. If you don’t have one, try using cilantro or basil, though the flavor will change! Dried herbs can be a backup, but fresher is better.
Lemon Juice & Zest: Fresh lemon juice gives this salad a bright taste. You can interchange it with lime juice if needed. Just remember, zest adds extra flavor, so don’t skip it!
Dijon Mustard: This brings a nice tanginess to the dressing. If you’re looking for something milder, yellow mustard is a good substitute. For a whole grain mustard, just switch it out directly.
Olive Oil: I recommend extra virgin for its rich flavor. If you’re concerned about price, a regular olive oil will still work fine, but avoid flavored oils here.
How Do I Cook Baby Potatoes to Keep Them Tender?
Cooking baby potatoes perfectly is easy if you follow a few simple steps. You want them tender but not mushy, so pay attention to the timing!
- Start by washing the potatoes thoroughly. Place them in a large pot and cover with cold water. This helps to cook them evenly.
- Add just a pinch of salt to the water. It’s a subtle way to start seasoning the potatoes.
- Bring the pot to a boil over medium-high heat. Once boiling, lower the heat to medium and cook for 15-20 minutes.
- Use a fork to check them. They should be tender but still hold their shape. Drain them and let cool slightly before cutting.
By cutting the potatoes when they’re still warm, they absorb the dressing better and are more flavorful!
How to Make Lemon Herb Potato Salad?
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow or red)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 2-3 tablespoons fresh chives or green onions, finely chopped
- 2 cloves garlic, minced
- 1 small red onion, finely chopped
- Zest of 1 lemon
For the Dressing:
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 1/3 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delightful Lemon Herb Potato Salad takes about 15-20 minutes of prep time, plus an additional 20-30 minutes to let the flavors meld together. In total, plan for about an hour to make this refreshing dish!
Step-by-Step Instructions:
1. Prepare the Potatoes:
Start by washing the baby potatoes thoroughly under running water to remove any dirt. Next, place them in a large pot and cover with cold water. Don’t forget to add a pinch of salt to enhance the flavor as they cook!
2. Cook the Potatoes:
Set the pot on medium-high heat and bring the water to a boil. Once boiling, reduce the heat to medium and cook the potatoes for about 15-20 minutes, or until they’re tender when pierced with a fork. Once done, drain the potatoes and let them cool slightly.
3. Cut and Combine:
While the potatoes are still warm, cut them in halves or quarters depending on their size, and transfer them to a large mixing bowl. This warm stage is a great time to absorb all those delicious flavors!
4. Make the Dressing:
In a small bowl, whisk together the fresh lemon juice, lemon zest, olive oil, Dijon mustard, minced garlic, salt, and pepper. Make sure everything is well combined to create a flavorful dressing.
5. Mix in the Dressing:
Pour the fresh dressing over the warm potatoes and gently toss to coat them evenly. The warmth helps the potatoes soak up the dressing beautifully.
6. Add the Herbs and Veggies:
Now, add the chopped parsley, dill, chives (or green onions), and finely chopped red onion to the potatoes. Fold everything together carefully so the potatoes stay intact.
7. Adjust and Serve:
Taste your salad and adjust the salt and pepper if needed. Let the salad sit for at least 20-30 minutes at room temperature to allow the flavors to meld together. After that, you can serve it at room temperature or chilled. Enjoy your refreshing lemon herb potato salad!
Can I Use Different Types of Potatoes?
Absolutely! While yellow or red baby potatoes are recommended for their creamy texture, you can use any small waxy potatoes, like fingerlings or even new potatoes, as they will hold their shape well in the salad.
What If I Don’t Have Fresh Herbs?
If fresh herbs aren’t available, you can use dried herbs as a substitute, but remember they are more concentrated. A general rule is to use one-third of the amount of dried herbs compared to fresh. For the best flavor, though, fresh herbs are always ideal!
Can I Make This Salad in Advance?
Yes! You can prepare the salad a day ahead of time. Just keep it covered in the refrigerator. The flavors will develop even more overnight, but I recommend adding the fresh herbs closer to serving time to keep them vibrant.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To refresh the flavor, you may want to add a little more lemon juice or olive oil before serving again.
