Fresh Herb Potato Salad
Herb Potato Salad features lots of fresh parsley, thyme and chives tossed with a garlicky lemon-dijon dressing that’s mayo-free and easy to customize!
We love potatoes around here! A few of our favorites are these Smashed Potatoes, Easy Oven Roasted Potatoes, Vegan Mashed Potatoes, and this delicious Creamy Dill Potato Salad!
And this herbaceous potato salad is another great addition to the vegan recipe collection!
Why We Love This Recipe!
- Crowd-pleasing. It’s a perfect summer side dish and is sure to be a hit at any table it’s shared on!
- Mayo free. When you don’t want the typical mayonnaise-filled potato salad, this one makes up for it with amazing, fresh flavors.
- It’s quick and easy to make. With just a handful of ingredients and ready in about 20 minutes, this recipe is about as simple as it gets!
Ingredient Notes
In this recipe, potatoes are boiled until just tender and tossed with fresh parsley, thyme, chives, and a simple dressing made with olive oil, garlic, dijon, and lemon for an easy vegan side dish.
Here’s everything you’ll need, including ingredient variations and substitutions:
- Potatoes: I used red baby potatoes here, but white or gold baby potatoes will work just as well. If baby potatoes are unavailable, you can just as easily cube small or medium red, white, or yellow potatoes into bite-size pieces, about 3/4 – 1-inch cubes.
- Fresh Herbs: This is what makes this potato salad so delicious! I’ve used parsley, thyme, and chives in this recipe, but you can easily change up the herbs to suit your taste. Other herbs that go well with potatoes are oregano, rosemary, tarragon, and dill. And if you don’t have chives, green onions would be nice. If using tarragon or dill, a little goes a long way, so start with a small amount, adding more to taste. Mix and match to your delight!
- Potato Salad Dressing: This light and zesty dressing is super easy to make, and requires NO MAYO. The recipe calls for 1/4 cup of oil, but feel free to cut the oil by half if you like. Just add one tablespoon of water to compensate a bit.
How To Make Herb Potato Salad
Making herb potato salad is as easy and only takes about 20 minutes!
- Boil Potatoes: After prepping the potatoes, boil until fork tender, about 6 – 8 minutes. Then drain and run under cool running water to stop them from cooking. Let potatoes rest for 10 minutes to cool even more.
- Dressing: While the potatoes are boiling, make the potato salad dressing by whisking together the oil, lemon juice, garlic, salt & pepper in a small bowl.
- Herbs: As the potatoes are cooling, chop the parsley, chives, and thyme (or any other herbs you’ll use).
- Assemble potato salad: Add the cooled potatoes to a medium-sized bowl, top with the herbs, pour the dressing over the top, and mix until well coated. Finish by seasoning with more salt and pepper to taste.
And now you are ready to serve!
Top Tips
- Be careful not to overcook the potatoes. They should be cooked al dente. Overcooking may cause them to peel and fall apart when mixed.
- Add extra herbs. You can never have enough (in my opinion), so feel free to add as many extra herbs as you like!
How To Store + Make Ahead
- Refrigerator: Leftover potato salad can be kept in the refrigerator in an airtight container for up to 5 – 6 days.
- Make ahead: Can be made a day or two in advance and kept in the refrigerator until ready to serve.
- Freezing: Although you can, I don’t recommend freezing herb potato salad as it is best freshly made or enjoyed within a week.
Serving Suggestions
This herb-filled potato salad is a perfect side for picnics, potlucks, and parties of all types. It’s also great for meal prep. Here are a few of my favorite ways to serve this salad:
- Meal Prep: Try this recipe for a meal prep idea! It pairs well with fresh spinach, chickpeas, avocado, and fresh tomatoes (as shown below). I’ll mix a handful of fresh spinach with the potatoes and fill my prep containers. It’s so delicious and makes enough for about 4 lunches.
- Main Dish: Serve alongside these Grilled Vegan Kielbasa + Vegetable Kabobs.
More Vegan Side Dishes!
- Classic Vegan Potato Salad
- Favorite Vegan Macaroni Salad
- Healthy Baked Beans
- Vegan Coleslaw
- Quick & Easy Pasta Salad
- Mediterranean Orzo Salad
- Easy Lemony Asparagus Pasta Salad
If you try this easy side dish recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
Fresh Herb Potato Salad
Fresh Herby Potato Salad with tender potatoes, a flavorful mix of herbs, and lemon-dijon dressing make a delicious vegan side! It’s easy to customize and mayonnaise-free.
- Prep Time: 15 min
- Cook Time: 6 min
- Total Time: 21 minutes
- Yield: Serves 6
- Category: Side
- Method: boil, mix
- Cuisine: American, Vegan
Ingredients
- 2 lbs. baby potatoes (red, white or gold)
- 1/4 cup parsley, finely chopped
- 2 tablespoons chives, chopped
- 2 tablespoons thyme, finely chopped
Dressing
- 1/4 cup olive oil
- 2 teaspoons Dijon
- 2 garlic cloves, minced
- juice of 1/2 lemon
- mineral salt & pepper, to taste
Instructions
Potatoes: Wash, scrub and quarter the potatoes (if using larger potatoes, cut into 1-inch cubes). In a medium-sized pot, add potatoes and cover with at least 1 inch of water. Bring to a boil, reduce heat to medium-low and cook at a gentle boil for 6 – 8 minutes, or until fork-tender. Drain potatoes and run under cool running water. Let cool for about 10 minutes.
Dressing: While potatoes are cooking, whisking together the dressing ingredients in a small bowl.
Herbs: While the potatoes are cooling, chop the herbs.
Assemble: Add the cooled potatoes to a medium-sized bowl, top with the herbs and dressing, mix until well coated. Season with more salt and pepper to taste.
Serves 4 – 6
Store: Potato salad is best kept in the refrigerator in an airtight container for maximum freshness and will last for up to 5 days.
Notes
Change up the herbs using – rosemary, dill, tarragon, or oregano. Green onions would also be nice, in place of chives.
Reduce the oil, using just 2 tablespoons, if you like. You can add 1 tablespoon of water to help make up for the reduction.
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Okay great, that is very helpful, thank you again!
Hi, I’m thinking of making this as a side dish for a family get-together. When adding spinach, would you cook or sauté the spinach at all or just combine it with the potato salad as is? Thanks!
Great question, Matt! I would just add it fresh to the mixture. It will gently wilt once mixed with the dressing. Feel free to chop the spinach before adding it if you want it smaller to begin with. I hope that helps. Enjoy!
love love your recipes,my problem is I want to make them all,and been just me ,is not a good idea, usually I will divide them according to # of portions, some time I cut then in 1/2, they are the best, thank you for posting.
I know what you mean Marcy, I’m a single person making all these recipes and someone has to eat them – pointing finger at myself. LOL It definitely helps to set aside portions if you can. I try to do that, but usually end up eating it all. I’m so glad the recipes work for you, truly makes day! Cheers :)