This Lemon Herb Potato Salad is fresh, vibrant and loaded with bright, zesty flavour in every bite. You don’t need mayonnaise to make an incredibly delicious potato salad- the secret is letting the warm potatoes marinate so they absorb all the lemony, herby goodness. Lightly seasoned and full of fresh flavour, it’s perfect served warm, at room temperature or even the next day. This easy side dish comes together with minimal effort, making it ideal for summer meals, barbecues and family gatherings. While it may look simple, every bite is packed with flavour.
Ingredients needed for Lemon Herb Potato Salad:
Every ingredient in this lemon potato salad brings fresh flavour and balance., creating a light yet satisfying side dish.
Potatoes: Mini potatoes or other waxy varieties are ideal because of their creamy, buttery texture, which pairs perfectly with fresh herbs.
Scallions: Thinly sliced scallions, including both white and green parts, provide a mild onion flavour and vibrant colour. If preferred, substitute with thinly sliced shallots or red onions.
Fresh Lemon juice: Freshly squeezed lemon juice delivers the brightest, freshest citrus flavour and is essential for the dressing.
Garlic: Fresh garlic cloves add the best aroma and depth of flavour.
Dijon Mustard: This tangy mustard gives the dressing extra flavour while helping the dressing become smooth, creamy and well emulsified.
Olive Oil: Instead of mayonnaise, this recipe uses a simple dressing made with high-quality extra virgin olive oil. Through only a small amount is needed, its rich flavour make a noticeable difference. Combined with dijon mustard, it creates a creamy, dairy-free vinaigrette.
- Fresh Herbs: Herbs are the true highlight of this salad. Generous amount of fresh parsley are my usual choice, but basil, mint or tarragon also work beautifully.
Tips for Preparing ahead:
This Potato salad can be made a day advance, making it convenient option for meal prep. For the best colour and flavour, combine the cooked potatoes, fresh herbs and dressing no more than one day before serving, allowing the flavour to develop while keeping the herbs fresh and vibrant.
If you’re planning further ahead, store the cooked potatoes, herbs and dressing in separate containers. Mix everything together either the day before or at least 15 minutes before serving. For an extra burst of freshness, squeeze a little additional lemon juice over the salad and toss gently just before serving.
Serving Suggestions:
This no mayo potato salad is a wonderful choice for summer cook outs, picnics or as a simple dinner side. Pair it with roasted chicken, Baked Pomfret in Lemon Ginger & Garlic Butter Sauce. It also complements steaks, chicken salad, making it a versatile addition to any menu.
Pro Tips:
Cook the potatoes in well-salted water so they adsorb seasoning as they cook, just like pasta.
Boil the potatoes until they are just fork-tender. Overcooking can make them mushy and cause them to fall apart when mixed with dressing.
While the potatoes are still warm, toss them with half of the dressing to help them soak up the flavour. Add the remaining dressing just before serving for a fresh, bright lemon taste.
Chop the fresh herbs right before serving to preserve their vibrant flavour and prevent them from browning.
Before serving, taste the potato salad and adjust the seasoning with extra salt, black pepper or squeeze of fresh lemon juice if needed.
Ingredients
250 gm Baby Potatoes, boiled & cut into bite sized pieces
1/4 cup Scallion, chopped
1/4 cup Fresh Parsley, chopped
For Salad Dressing:
1 tsp Dijon Mustard
2 tbsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Black Pepper powder
- Salt to taste
- 1 tsp Sugar
- Zest of 1 Lemon
- 1 no. Garlic Clove, minced
Preparation
For Salad Dressing:
- Step 1: In a bowl combine, dijon mustard, extra virgin olive oil, lemon juice, black pepper powder, salt to taste, sugar, lemon zest and minced garlic clove. Set aside.
For Salad:
- Step 2: While potatoes are hot, pour over half of the salad dressing, scallions and parsley, gently stir to combine. Set aside to marinate for 30 minutes.
- Step 3: Just before serving toss the potatoes with the remaining dressing, scallions and parsley, until evenly combined. Taste and season with additional salt and pepper.
- Step 4: Serve immediately and enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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