Herbed Potato Salad is a bright, mayonnaise-free, vinegar-based side dish ideal for parties, potlucks, and barbecues. This summer favorite comes together quickly using boiled yellow potatoes tossed in a mustard vinaigrette with plenty of fresh herbs. Serve alongside grilled meats or seafood for a satisfying meal.
Herbed Potato Salad is similar in spirit to a German potato salad but lighter and without bacon. Instead of a creamy mayo base, tender yellow potatoes are coated in a tangy Dijon and vinegar dressing and finished with fresh parsley, dill, and mint for a lively, herb-forward flavor.
This is a versatile side you’ll want to make often. It holds up well for gatherings, pairs with many mains, and is easy to prepare in advance. Leftovers are excellent and can be enjoyed warm or at room temperature.
Why you should make this recipe
- Delicious and simple: A short ingredient list of pantry staples produces a salad with bright, layered flavors and a pleasing texture.
- Healthier option: Made without mayonnaise or sour cream, this version is lower in fat and calories while still satisfying. Potatoes and fresh herbs add vitamins and minerals.
- Make-ahead friendly: Potatoes can be cooked ahead of time, or the full salad can be prepared up to a day before serving. It keeps well as leftovers.
Ingredients needed
The ingredient list is straightforward and wholesome. You’ll need:
- Yellow potatoes: Yukon Gold or other waxy yellow potatoes work best — they’re buttery and have thin skins so peeling isn’t necessary.
- Dressing: Dijon mustard, sumac (optional but recommended), lemon zest and juice, apple cider vinegar, minced garlic, extra-virgin olive oil, and salt and pepper.
- Green onions: Thinly sliced for freshness and mild bite.
- Fresh herbs: Chopped parsley, dill, and mint add aroma, color, and brightness.
- Salt & pepper: Essential for bringing the flavors together.
How to make this Herbed Potato salad recipe
Ready in under 30 minutes, the method is simple:
- Boil potatoes: Place chopped potatoes in a pot, cover with water, and boil until fork-tender. Drain and let cool slightly.
- Make the dressing: In a small jar or bowl, whisk together Dijon, sumac, lemon zest and juice, apple cider vinegar, minced garlic, and olive oil. Season with salt and pepper.
- Combine: When potatoes are just warm or at room temperature, fold in chopped herbs and green onions, pour in the dressing, and gently toss to coat without breaking the potato pieces.
Expert Tips
- Even pieces: Cut potatoes into uniform pieces so they cook evenly.
- Season well: Potatoes absorb salt, so taste and adjust seasoning before serving.
- About sumac: Sumac lends a tangy, slightly fruity sourness common in Middle Eastern cooking; use it if available or omit if not.
- Handle gently: Toss the salad carefully to keep the potato pieces intact and avoid a mushy texture.
Frequently asked questions
Choose waxy varieties to avoid a mushy result. Yellow potatoes like Yukon Gold, red potatoes, or fingerlings are excellent choices.
For this vinegar-based salad, slightly cooled potatoes are fine. If using a mayonnaise or cream-based dressing, wait until potatoes are fully cooled before dressing.
Yes. Cook until fork-tender but not falling apart. Depending on size, boiling typically takes about 12–15 minutes.
Storage recommendations
Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently rewarm in the microwave or on the stove over low heat if desired. The dressing is most flavorful when the salad is served at room temperature or slightly warm. Potato salad does not freeze well.
More potato recipes
- Healthy Potato Salad
- Easy Mustard Potato Salad
- Garlic Parmesan Baked Potato Wedges
- Creamy Chicken Potato Bake
- Baked Garlic Butter Hasselback Potatoes
- Easy Greek Potato Bake
- Easy Potato Corn Soup with Shrimp
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Herbed Potato Salad
Ingredients
- 2 lb yellow potatoes, cut into large bite-sized pieces
- 2 tbsp Dijon mustard
- 2 tsp sumac (optional)
- 1 lemon, zest and juice
- 1 tbsp apple cider vinegar
- 1–2 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- Kosher salt and pepper, to taste
Instructions
- Place the chopped potatoes into a pot, cover with water, and boil until fork-tender, about 12–15 minutes depending on size. Drain and set aside to cool.
- Meanwhile, whisk together Dijon, sumac, lemon zest and juice, apple cider vinegar, minced garlic, and olive oil. Season with a generous pinch of salt and pepper.
- When potatoes are slightly cooled, add the chopped herbs and green onions. Pour over the dressing and gently toss to combine. Taste and adjust seasoning as needed.
Notes
Nutrition
Nutrition information is an approximation.
Additional Info
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