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Herbed Potato Salad is a flavorful, mayonnaise-free, vinegar-based side dish that’s perfect for parties, potlucks, and barbecues! This summer favorite is easy to make with boiled yellow potatoes tossed in a mustard vinaigrette with fresh herbs. Pair this with grilled meat or seafood for an incredible meal!
Herbed Potato Salad is similar to a German Potato Salad, but it doesn’t contain any bacon, and it’s much lighter than the version made with mayo. The yellow potatoes are tossed in a savory mustard and vinegar dressing, with plenty of fresh herbs for added flavor.
This is one of those recipes you’ll want to enjoy regularly! It’s a hearty side that pairs well with a variety of main dishes and is sure to impress family and friends. If you love Herbed potato salads, you will love our Greek Lemon Potato Bake Recipe.
Why you should make this recipe
- So delicious: You only need a handful of ingredients that are mostly pantry staples to make this, yet it turns out so tasty with tons of incredible texture!
- Healthier: Traditional potato salad is made with mayo or sour cream, which makes it higher in fat and calories. This recipe has only 9 grams of fat and a little over 200 calories per serving, so it’s a great alternative. Potatoes and herbs also contain many vitamins and minerals.
- Make ahead: You can boil the potatoes in advance, so they’re ready to go, or make the whole salad and store it for up to a day before serving, and leftovers are wonderful.
Ingredients needed
The ingredients needed for this herby potato salad recipe are simple and good for you. Here’s everything you’ll need:
- Potatoes: We recommend yellow potatoes because they’re buttery and rich, and the skin is really thin, so there’s no need to peel them.
- For the dressing: The dressing is a flavorful combination of Dijon mustard, sumac, lemon zest, lemon juice, garlic, apple cider vinegar, olive oil, and salt & pepper.
- Green onions: Adds fresh, savory, complex flavor.
- Herbs: Fresh parsley, fresh dill and mint add freshness, color, and major flavor.
- Salt & pepper: Intensifies and brings all of the flavors together.
How to make this Herbed Potato salad recipe
With just a few simple steps, you’ll be enjoying the best potato salad in under 30 minutes! Here’s the simple process:
- Boil potatoes: Place the chopped potatoes into a soup pot and cover with water. Boil until fork tender, then drain and set aside to cool.
- Make the dressing: Meanwhile, in a small jar, add the mustard, sumac, lemon juice and zest, vinegar, garlic, and oil. Add a generous pinch of salt and pepper.
- Combine all ingredients: Once the potatoes are cool, add in the chopped herbs, green onions, and dressing. Toss to combine.
Expert Tips
- Cut the potatoes, so that all of the pieces are about the same size. This will help them cook evenly and at the same rate.
- Potatoes usually need more salt than any other foods, so make sure you taste and adjust accordingly.
- Sumac is a tangy, smoky, earthy, and slightly sour spice that is common in Middle Eastern cooking. Sumac has a very unique flavor and is difficult to substitute. You should be able to find it down the spice aisle at the grocery store or on Amazon. You can omit it if you’d like.
- Be gentle when tossing the potatoes with the dressing and herbs. You don’t want your potato salad to end up looking like mashed potatoes!
Frequently asked questions
For best results and to keep the salad from becoming mushy, use a waxy variety instead of russet potatoes. We recommend yellow potatoes, Yukon gold, red potatoes, or fingerlings.
For this particular potato salad recipe, you’ll just want to make sure the potatoes are slightly cooled and not too hot. However, if you are making a mayo- or cream-based dressing for your salad, you will want to wait for the potatoes to cool completely before you start dressing them.
Yes, because potatoes are the star ingredient in this recipe, it’s important that they are cooked perfectly. If they don’t cook long enough, you’ll be left with firm, crunchy potatoes – not a pleasant texture. Cook them too long, and you’ll have mushy potatoes. Depending on the size, you will probably want to boil them for 12 to 15 minutes.
Storage recommendations
Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm the salad before serving in the microwave, or on the stove over low heat. The dressing will have the best consistency if 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
- 1 lemon, zest, and juice of
- 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 soup pot and cover with water. Boil until fork tender, about 15 minutes depending on their size, then drain and set aside to cool.
- Meanwhile, in a small jar, add the mustard, sumac, lemon juice and zest, vinegar, garlic, and oil. Add a generous pinch of salt and pepper.
- Once the potatoes are cool, add in the chopped herbs, green onions, and dressing. Toss to combine. Potatoes usually need more salt than any other foods, so make sure you taste and adjust accordingly.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
