Lemon Herb Potato Salad

When you think of potato salad, you probably imagine potatoes tossed in mayonnaise. Sure, there’s nothing like a classic potato salad, but wait until you try this Vibrant Lemon Herb Potato Salad! I guarantee you won’t be able to make it just once! This European-style potato salad (not to be confused with German potato salad) has potatoes tossed in dijon-infused extra virgin olive oil, and boasts sophisticated flavors from various fresh herbs. Dill, parsley, and scallions bring loads of aroma to the otherwise mild potatoes, while zesty lemon brightens the dish.

This Vibrant Lemon Herb Potato Salad looks and tastes impressive but is so easy to make! What’s more, it is naturally vegan and gluten-free, which makes it a perfect dish to bring to a potluck or serve at your next get-together or cookout. Moreover, having no mayo or eggs, you don’t have to worry as much about leaving it out for extended periods. It is also a great side dish for weeknight dinners as it pairs well with pretty much any main dish. Enjoy hot or cold—whatever you’re in the mood for. Scroll down to see how you can make this scrumptious Vibrant Lemon Herb Potato Salad.

Ingredients

• 2 lbs Baby potatoes
• 2 cloves Garlic
• 1/4 cup Dill
• 1/4 cup Parsley
• 2 Tbsp Scallions
• 1/4 cup Lemon juice
• 2 tsp Lemon zest
• 2 Tbsp Dijon mustard
• 2 Tbsp Apple cider vinegar
• 1/2 cup Extra virgin olive oil
• 1 Tbsp Sugar
• 1/4 tsp Salt
• 1/4 tsp Pepper

Instructions

Cut the potatoes into bite-sized pieces, about one inch wide. Don’t worry if some of the potatoes are already bite-sized and do not need to be cut. Put the potatoes into a large pot with enough water to cover them, and bring the water to a boil over high heat. Once the water is boiling, cook the potatoes for about 15 minutes, until the potatoes are tender. Drain the cooked potatoes.

While the potatoes are cooking, make the dressing for the potato salad. Mince the garlic cloves and chop dill, parsley, and scallions. Add them to a bowl. Then add lemon juice, lemon zest, dijon mustard, apple cider vinegar, and extra virgin olive oil to the bowl. Season with salt, pepper, and sugar. Mix all the ingredients.

Put the boiled potatoes into a large mixing bowl and add the salad dressing. Gently toss the potatoes in the salad dressing. You can serve the potato salad hot, room temperature, or cold. (But be sure to refrigerate if you don’t eat it immediately.)

If you like this Vibrant Lemon Herb Potato Salad, you may also want to try Sweet Cranberry Apple Coleslaw. Be sure to subscribe via email or follow me on Instagram so you receive the latest recipes like these!

Print Recipe

Vibrant Lemon Herb Potato Salad

Potatoes tossed in extra virgin olive oil, flavored with various herbs and lemon.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Appetizer, dinner, lunch, Side Dish

Cuisine: American

Keyword: gluten-free, vegan, vegetarian

Servings: 4

Ingredients

• 2 lbs Baby potatoes
• 2 cloves Garlic
• ¼ cup Dill
• ¼ cup Parsley
• 2 Tbsp Scallions
• ¼ cup Lemon juice
• 2 tsp Lemon zest
• 2 Tbsp Dijon mustard
• 2 Tbsp Apple cider vinegar
• ½ cup Extra virgin olive oil
• 1 Tbsp Sugar
• ¼ tsp Salt
• ¼ tsp Pepper

Instructions

• Cut the potatoes into bite-sized pieces, about one inch wide. Put the potatoes into a large pot with enough water to cover them, and bring the water to a boil over high heat. Once the water is boiling, cook the potatoes for about 15 minutes, until the potatoes are tender. Drain the cooked potatoes.
• Mince garlic cloves and chop dill, parsley, and scallions. Add them to a bowl. Then add lemon juice, lemon zest, dijon mustard, apple cider vinegar, and extra virgin olive oil to the bowl. Season with salt, pepper, and sugar. Mix all the ingredients to make the salad dressing.
• Put the boiled potatoes into a large mixing bowl with the salad dressing. Gently toss the potatoes in the salad dressing. You can serve the potato salad hot, room temperature, or cold. Refrigerate until ready to serve.

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