This Lemon Herb Potato Salad is refreshing and zesty, perfect for sunny picnics! With tender potatoes, fresh herbs, and a lemony dressing, it’s a side dish everyone loves.
Making this salad is a breeze! I just cook the potatoes, mix in the herbs, and drizzle on the dressing. It’s so simple that even my cat could do it… well, maybe not. 😂
Key Ingredients & Substitutions
Potatoes: Baby potatoes are great for this salad because they’re tender and cook quickly. You can use yellow or new potatoes for best results. If you want a change, try red potatoes or even Yukon Gold for creaminess.
Fresh Herbs: Parsley and dill give the salad a burst of freshness. If dill isn’t your favorite, substitute it with basil or mint. Those herbs can add a unique twist!
Olive Oil: Extra virgin olive oil enhances the flavor. If you want a lighter option, use avocado oil. It’s a healthy alternative that also adds a nice taste.
Lemon: Fresh lemon juice and zest brighten the dish. If you don’t have lemons, lime juice works too, giving a different but refreshing flavor. Just adjust the quantity to taste!
Garlic: Minced fresh garlic adds depth. If you’re short on time, garlic powder can be a quick substitute — just use less, as it’s more concentrated.
How Do I Cook Potatoes Perfectly for Salad?
Cooking potatoes for salad might seem simple, but getting them just right is key. You want them tender but not mushy. Here’s how to do it:
- Start with cold water in your pot, adding the potatoes. This ensures even cooking.
- Salt the water well; it flavors the potatoes as they cook.
- Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Test with a fork; they should be tender but hold their shape.
- Drain and let them cool slightly before adding the dressing — warm potatoes absorb flavors better!
How to Make Lemon Herb Potato Salad
Ingredients You’ll Need:
For the Salad:
- 2 pounds baby potatoes (yellow or new potatoes), halved or quartered
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh dill, finely chopped
- 2 tablespoons fresh chives, finely chopped (optional)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon lemon zest
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional, for mild heat)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This Lemon Herb Potato Salad takes about 30 minutes from start to finish, including around 15-20 minutes to boil the potatoes and a few minutes to prepare the dressing and combine everything. It’s quick, easy, and perfect for any meal!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the halved or quartered baby potatoes in a large pot. Cover them with cold water, and add a pinch of salt. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes simmer for about 15-20 minutes, or until they are tender when pierced with a fork. After cooking, drain the potatoes and set them aside to cool slightly.
2. Prepare the Dressing:
While the potatoes are cooling, grab a large mixing bowl. In the bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Dijon mustard, red pepper flakes (if you’re using them), and a pinch of salt and pepper. Give it a good whisk until the mixture is well combined and smooth.
3. Combine Everything Together:
Once the potatoes are slightly warm, add them into the bowl with the dressing. Toss gently to make sure all the potatoes are coated in the yummy lemon dressing. Next, add the finely chopped parsley, dill, and chives (if using) and stir gently to combine everything together without breaking the potatoes.
4. Final Touches:
Take a moment to taste your potato salad! Adjust the seasoning with more salt, pepper, or lemon juice if needed. When you’re happy with the flavor, serve the salad warm or at room temperature. For an extra pop, garnish with some more fresh herbs or a sprinkle of lemon zest right before serving!
This fresh and zesty Lemon Herb Potato Salad is not just tasty; it’s also a beautiful dish that highlights tender potatoes with vibrant lemon flavors and a fragrant herb mix. Enjoy your delightful dish!
Can I Use Different Types of Potatoes?
Absolutely! While baby potatoes are ideal for their tender texture, you can use Yukon Gold, red potatoes, or even fingerling potatoes. Just make sure to adjust the cooking time if the potatoes are larger or smaller than baby potatoes.
Can I Make This Salad Ahead of Time?
Yes, you can prepare the salad a few hours in advance. Just toss the dressed potatoes with the herbs right before serving to keep them fresh. If made too early, the potatoes might absorb the dressing and lose their flavor.
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. If you notice it’s a bit dry upon reheating, simply stir in a splash of olive oil or a bit more lemon juice to refresh it!
Can I Add Other Ingredients?
Definitely! Feel free to get creative. Adding ingredients like diced red onion, bell peppers, or even cooked bacon can enhance flavor and texture. Just remember to adjust the seasoning as needed!
