I don’t know about you, but I could eat potato salad every day of my life and not get sick of it. But it might be nice to have different flavors of that potato salad from time to time, and this Herby Potato Salad is the perfect light and fresh potato salad option for spring. It has tender baby potatoes, a light and zesty lemon-Dijon vinaigrette, and a healthy dose of fresh herbs. Simple, fresh, and sunny!

What Type of Potatoes to Use

Baby potatoes are my first choice for this potato salad because they’re bite-sized, the skin is tender, and they hold their shape well in the salad. BUT they can be pricey compared to most potatoes, so you can use another waxy variety, like Yukon Gold or red potatoes, instead. If you’re using a larger potato, simply cut them into one-inch cubes.

Can I Use Different Herbs?

Yes! The great thing about this recipe is that you can swap out whatever fresh herbs you have access to. I used parsley, green onion, and basil, but you could use any of the following herbs as well:

• Cilantro
• Dill
• Tarragon
• Chives
• Thyme
• Oregano

Do You Serve Herby Potato Salad Warm or Cold?

Either way! I think warm might be my favorite, but I’m not going to turn down this tangy potato salad the next day when it’s chilled! After some time in the refrigerator, the dressing soaks into the potatoes a bit more and adds even more flavor.

What to Serve with Herby Potato Salad

This simple potato salad would go great with any type of roasted or grilled meat, like Baked Chicken Drumsticks or Herb Roasted Pork Tenderloin, or as a side to a light burger, like Mediterranean Turkey Burgers. This salad would also be really awesome as part of a vegetarian platter when paired with Mediterranean Coleslaw and Hummus.

How to Make Herby Potato Salad – Step by Step Photos

Prepare the vinaigrette first. Add ¼ cup olive oil, 2 Tbsp lemon juice, 1 Tbsp red wine vinegar, 2 tsp Dijon mustard, 1 clove garlic (minced), ¼ tsp salt, and ¼ tsp freshly cracked pepper in a bowl.

Whisk the ingredients together until smooth, then set the dressing aside.

Wash and slice 1.5 lbs. baby potatoes in half. If using a different variety of potatoes, cut them into 1-inch cubes.

Add the potatoes to a pot, cover with water, then add 1 tsp salt to the water. Bring the pot of water up to a boil over medium-high heat. Boil the potatoes until fork tender (about 8-10 minutes, depending on the size), then drain in a colander.

Allow the potatoes to cool until warm, but no longer steaming.

While the potatoes are cooling, chop about 2 Tbsp each of your fresh herbs (this is flexible, you can use more or less to your liking).

Transfer the drained and slightly cooled potatoes to a bowl and pour the dressing over top. Stir until the potatoes are coated. Let the potatoes sit for about five minutes, stirring occasionally, so they can absorb some of the vinaigrette.

Add the chopped herbs to the potato salad and stir to combine. Give it a taste and adjust the salt or pepper if needed.

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