This delicious and easy recipe for potato salad is without mayonnaise and has lots of fresh herbs. Thanks to a special-tasting vinaigrette, this herb potato salad is natural gluten-free, egg-free and vegan. Jump to the recipe for a potato salad and herbs
Preparation of herb potato salad
We have already shared some variations of the potato salad. I adore this light potato salad (it’s a classic) and when we’re in the mood for something a little different, we both love the bean and potato salad with feta. We love potato salad so much, that we even shared these fried potatoes with the most delicious dipping sauce inspired by potato salad. In light of all this, we have not had a chance to share the only recipe for the potato salad that we make most frequently. That’s changing today!
More Recipes: We also love this red potato salad as well as our original creamy potato salad!
Potato salad without mayo is quick to prepare, requires a short list of ingredients, is slightly healthier and tastes amazing! This potato salad will run away at your next barbecue or picnic and works equally well in serving at more lavish events.
Some people might call it a French potato salad or maybe a Mediterranean potato salad? I just call it delicious? Let me guide you how we prepare it, as well as our tips for storage and preparation in advance.
Herbs potato salad ingredients
Our classic potato salad is not hard to make, but I’m going to go out and say that this potato salad is even easier! The list of ingredients is not long. Here is what we add:
Potatoes – I like to use a small baby or new potatoes for this salad. Happiness red potatoes or fingers are also great options. The smaller the better, the faster they cook and there is no need to spend more time cutting.
Saltwater – The number one trick to the best potato salad is to salt your cooking water. I add at least 1 tablespoon to the water, which means that when the potatoes are cooked, they are nicely seasoned and flavorful (just like boiling pasta).
Fresh lemon and red wine vinegar – I like the combination of fresh lemon juice and vinegar in red wine for a potato salad sauce (champagne vinegar is nice too). If you do not have both in the kitchen, do not worry, you can use only one.
Dijon Mustard – We use Dijon mustard a lot in making salad dressings. It is spicy and helps to turn the vinaigrette into a cream and emulsifier.
Olive oil – Mayonnaise is a popular ingredient in a classic American potato salad, but for this recipe, we leave it out and instead whip olive oil into the lemon juice, red wine vinegar and mustard to make a creamy vinaigrette (without milk).
Lots of fresh herbs and scallions – This is my favorite part of the recipe. I’ve said it before and I’ll say it again. When it comes to fresh salads, I really think you can not add too many herbs! I usually add parsley, dill and mint, but basil, chives or tarragon would also be wonderful.
How to make a potato salad and herbs, step by step
As I mentioned, it does not take long to make this simple potato salad. Let me guide you through our method of making our potato salad:
Cook the potatoes. We found that for the best texture for boiled potatoes it is best to add the whole potatoes to cold water with salt and then lay on a burner. Adding 1 tablespoon of salt to the water helps to season the potatoes while cooking. Because we continue to cook the whole potatoes, we buy the smallest potatoes we can find in the store.
Strain the potatoes and let them sit for a few minutes. When you can easily perforate the potatoes with a fork, strain them. Then set them aside from the fire to cool.
Cut the boiled potatoes into a salad. In our photos, you can see that we cut the potatoes into quarters or small bite-sized pieces. You can also slice the potatoes, it’s up to you.
Prepare the sauce for the potato salad. Simply whip lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper and olive oil together until you get an emulsion and cream.
Add the sauce to the hot potatoes. At this point enough time has passed for the potatoes to no longer be warm, but they will still be warm. It’s a good thing. The hot potatoes will absorb the sauce much more than the cold potatoes.
Stir in herbs and scallions. As a final step, we carefully toss the potatoes with lots of fresh herbs and scallions (even a little extra lemon zest is a nice idea).
Serve the potato salad hot or set aside and let the potatoes soak even more in the sauce and serve at room temperature or cold. It’s delicious!
Is it possible to make a potato salad in advance?
A potato salad is perfect for pre-preparation. In fact, I think it tastes better with time. The potatoes absorb the flavors in the sauce over time. You are welcome to do this up to 3 days in advance. Just keep it covered and store in the fridge.
One thing to think about if you are preparing this potato salad in advance: when they sit in the sauce, the herbs will lose some color and freshness. For the best potato salad prepared well in advance, toss the potatoes with the sauce and store covered in the fridge. Then, when you are ready to serve it, toss in the herbs, scallions and lemon zest.
How long does a potato salad last?
Potato salad should not sit at room temperature for more than two hours. Refrigerated, the salad will last 3 to 4 days.
More light salad recipes
Light herb potato salad
- PREP
Our mayonnaise-free potato salad is loaded with flavor thanks to a simple vinaigrette of olive oil, lots of fresh herbs and lemon. We prefer to use small baby potatoes (sometimes marked with new potatoes), potatoes with potatoes, or Red Bliss potatoes for this salad.
Makes 6 servings (side dishes)
Watch us prepare the recipe
You will have to
2 pounds of small yellow or red potatoes
2 teaspoons Dijon mustard
1 1/2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons red wine vinegar or champagne vinegar
6 tablespoons extra virgin olive oil
3 medium green onions (green onions), thinly sliced
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons fresh chopped dill
Salt and freshly ground black pepper, to taste
directions
Add the potatoes to a large pot and cover with water about 2 inches. Add 1 tablespoon of salt to the water, then bring to a boil. Lower to a boil and cook until the potatoes are softened with a fork, 15 to 20 minutes. Strain and then set aside to cool.
When the potatoes are cool enough to handle, cut them into bite-sized cubes or slice into thin circles. Add to a large salad bowl.
Whisk the mustard, lemon zest, lemon juice, vinegar and olive oil until cream and lotion are obtained. Season to taste with salt and pepper. Pour everything except 1/4 cup of the sauce over the potatoes and toss. Set the potatoes aside for five minutes to absorb the sauce (it will look a lot at first, but the potatoes will absorb it).
Add the green onions and fresh herbs. Throw gently, but thoroughly. If the potato salad looks dry, add a sprinkle of the remaining sauce. Serve hot or cover and refrigerate, then serve the salad cold.
Adam and Joan’s tips
Nutrition per serving: Serving size 1/6 of the recipe / Calories 235 / Total fat 14.5 g / Saturated fat 2.1 g / Cholesterol 0 mg / sodium 224.6 mg / carbohydrate 25.4 g / Dietary fiber 4.3 g / Sugars 2.2 g / protein 3.1 g
