Who doesn’t love a classic herb potato salad?
This rich and tasty recipe combines fresh herbs with perfectly soft potatoes to create the ultimate side dish for potlucks and family gatherings.
Now, it’s no secret that I’m a sucker for anything potato based. Whether that’s fries, mashed potatoes, or roasties, I’m always down for a potato or two.
When the warmer months roll around, I love pulling out this light and zingy potato salad that contains no mayo. Plus, it only takes 20 minutes to prepare which is ideal for those last-minute events where you still want to impress!
If you’re like me and adore fresh herbs, you can even use homegrown picks from the garden. Dill, chives, and parsley are my favorites for this particular recipe, but I’m also a fan of basil and tarragon if that’s what you have on hand!
I tend to use small red potatoes for this delicious herb potato salad as they hold up well. You simply need to boil them for 10 minutes, set them aside, and stir them into the tasty dressing!
Throw in the sweet onions, tangy mustard, and herby coating, and it’s easy to see why this is one of my go-to side dishes for special occasions.
Why You’ll Love This Herb Potato Salad
- It’s light, creamy, and perfect for summer!
- It’s made with no eggs or dairy which makes it a versatile all-rounder
- It’s packed with fresh herbs
- This salad is a healthy side dish that won’t disappoint at BBQs
- It’s beautifully balanced and filled with healthy carbs
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Small red potatoes
- Extra virgin olive oil
- Sweet onion
- White vinegar
- Chopped fresh parsley
- Fresh chives
- Fresh dill
- Whole grain mustard
How to Make Herb Potato Salad
- Step One: Place potatoes in a medium pot.
- Step Two: Add 1 teaspoon of salt and cover the potatoes with cold water.
- Step Three: Bring the water to a boil and cook the potatoes until they are tender when pierced with a fork.
- Step Four: Drain the potatoes and cool them for at least 10 minutes.
- Step Five: Heat 1 tablespoon of olive oil over medium heat in a small skillet.
- Step Six: Add onion and sauté for around 5 or 6 minutes until tender.
- Step Seven: In a bowl, mix vinegar, parsley, chives, dill, mustard, and the remaining teaspoon of salt and cooked onions.
- Step Eight: Stir in the remaining olive oil.
- Step Nine: Add in warm potatoes and toss to coat.
- Step Ten: Serve warm or cover the herb potato salad with cling wrap and chill until ready to serve!
This post contains affiliate links.
What to Serve with Herb Potato Salad
This herb potato salad works well as a side dish for any veggie, meat-based, or fishy main.
My favorite pairing options are:
- Oven Baked Chicken Wings
- Slow Cooker Cream Cheese Chicken
- Dill Pickle Roast Beef
- Garden Vegetable Beef Skillet
Recipe Tips and Tricks
- Cooling the potatoes down slightly before tossing them in the salad makes them less inclined to fall apart. It also increases their resistant starch which is great for gut health!
- It’s tempting to skip the chopping step and just throw the small red potatoes in the pan whole. But it’s crucial to cut them in half as they cook faster and hold together better!
- There’s no need to peel the potatoes before popping them into the water. The skins give them a bit of extra texture and help the potatoes stay intact.
- If you need to freshen up this salad after a few days, throw a few more fresh herbs into the mix.
- Don’t forget to season the water with salt. It seasons the inside and outside of the potato and makes all the difference!
- Stir the mixture gently when you add the potatoes. This will coat them without causing anything to break apart.
Variations and Substitutions
- If you want a hint of spice, throw capers into the salad!
- To bulk things out further, feel free to add in a few butter beans, peas, or even green beans.
- If you want a bit of extra crunch, fresh spring onions are a great way to lift this dish.
- You can use whatever herbs you enjoy if you don’t feel like using the ones I’ve mentioned. Just so you know, cilantro, basil, and tarragon are all tasty!
- Feel free to replace the baby red potatoes with any other waxy potato you have on hand. Don’t use soft ones though – they’ll break!
- If you love meat, you might want to throw a few bacon bits into the salad for extra crunch.
This herb potato salad lasts for around 5 days in the fridge if you keep it covered. I suggest putting it in an airtight container but covering it with cling film works too!
Can I Freeze?
You technically can freeze this herb potato salad, but it’s best enjoyed fresh or out of the fridge.
- Chicken BLT Salad
- Ranch Potato Salad
- Warm Caesar Potato Salad
- Curried Potato Salad
- Dutch Potato Salad
- Cucumber Salad
- Hot Chicken Salad
- Cheese Potato Salad
Herb Potato Salad
- 1 ½ lb small red potatoes cut in half
- 2 tsp salt
- ¼ cup extra virgin olive oil divided
- ½ cup sweet onion chopped small
- ¼ cup white vinegar
- 3 tbsp chopped fresh parsley
- 3 tbsp chopped fresh chives
- 2 tbsp chopped fresh dill
- 1 tbsp whole-grain mustard
- Place potatoes in a medium pot. Add 1 teaspoon salt and cover potatoes with cold water.
- Bring to water to a boil and cook for 10 minutes or until potatoes are fork tender.
- Drain the potatoes and cool for at least 10 minutes.
- Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add onion and saute 5-6 minutes or until tender.
- In a bowl, mix together vinegar, parsley, chives, dill, mustard, remaining 1 teaspoon of salt and cooked onions. Stir in remaining olive oil.
- Add in warm potatoes and toss to coat.
- Serve warm or cover with cling wrap and chill until ready to serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.