This Herb Potato Salad is packed with fresh herbs, tangy shallots, and a creamy Djion lemon vinaigrette. It’s easy to make in about 20 minutes and keeps well. Ideal for parties, picnics, and potlucks!
Potato salad: love it or hate it, it’s a staple at summer gatherings of all kinds. Lots of people consider it a must-have, but as a dedicated avoider of mayonnaise myself, it’s never been my thing. (Fun fact: we typically have 4 or 5 different types of mustard in the fridge, but never mayo.) Until now.
Reading: Cookie and kate potato salad
This recipe is adapted from a recipe by Cookie and Kate, which is in turn adapted from America’s Test Kitchen’s The Complete Vegetarian Cookbook, which I also have and love, and The Sprouted Kitchen Bowl and Spoon. I drop the celery, add shallots, and tweak the amounts of other ingredients — which you should also feel free to do to taste!
Best No Mayo Potato Salad
You’ll love that this potato salad is:
- Light, tangy, and fresh. Herbs and shallots perk it up.
- Full of texture. The potatoes are tender but not at all mushy.
- Easy to make. You can have this done in about 20 minutes.
- Good warm, cold, or room temperature. No questions about whether your mayo has sat out a little too long.
Ingredients & Substitutions
To make this herb potato salad, you’ll need a few fresh items and a few pantry staples:
- Potatoes. Obviously!
- Shallots. These are technically optional but include such a nice flavor that elevates the dish, I always include them. You can omit them or sub about 1/4 cup of finely chopped red onion.
- Green onions. Add a little crunch! Don’t have or love them? Sub in chives or celery.
- Garlic. I use 2 or 3 medium cloves. You can sub garlic powder: start with 1/4 teaspoon and add more to taste.
- Dijon or whole-grain mustard. Adds crucial flavor and creaminess to the dressing.
- Fresh flat-leaf parsley. This is pretty key, so I don’t recommend swapping dried parsley. It won’t have the same texture or taste.
- Salt, pepper, olive oil, lemon juice. Sub avocado or another light cooking oil if you prefer.
What kind of potatoes are best for potato salad?
Baby red potatoes are our favorite for this light, herb-filled recipe. Red potatoes are smooth and waxy — as opposed to starchy or “in between” potato varieties — and have a very subtle sweetness. They work perfectly in this and other potato salads.
Other waxy potato varieties include New, Kennebec, and fingerling, all of which are good for use in potato salads, according to PureWow. This is because waxy potatoes have a relatively thin skin, which makes peeling unnecessary, and low starch content, which means they absorb less water and retain a firm texture while cooking.
How To Make Herb Potato Salad
You’ll begin by cutting the potatoes into slices that are 1/4″ thick. Don’t peel! Place the slices in a medium pot, sprinkle very generously with kosher salt, and cover with water.
Boil the water and let the potatoes simmer until fork tender. Be sure to scoop out a small amount of the starchy cooking water before draining the potatoes — you’ll want 1/4 cup to use in the sauce.
Drain potatoes and place in a bowl. Sprinkle the raw, finely chopped shallots on top. Set aside.
While the potatoes are cooking, you can begin the Dijon-herb sauce. Toss everything into a blender or food processor and blitz, then add the reserved cooking water and blend again. Easy as that. Pour over the potato-shallot mixture.
Gently toss, and you’re all set. You can serve right away, or store in the fridge until you’re ready to eat. Be sure to add a bit of fresh herbs just before serving to spruce everything up. You can add an extra squeeze of lemon juice just before serving, too, if you like.
How long does potato salad last in the fridge?
Most potato salads taste best within 2 or at most 3 days of preparation, even if stored under optimal conditions: in an airtight container in a cold refrigerator. That said, in a pinch, potato salad can last for up to 5 days, according to StillTasty.
Potato salad is not worth freezing; the potatoes are likely to become soggy and possibly disintegrate into mush as it defrosts, and the dressing will simply lack the vibrancy that it needs.
Herb potato salad can be served hot, cold, or at room temperature, and it pairs beautifully with our grilled chicken with dry rub or this deliciously sweet-spicy honey chipotle BBQ chicken. Of course it’s also a fantastic accompaniment to burgers, hot dogs, ribs, or any other standard grilling fare.
More Easy Side Salads
In the market for more simple yet hearty sides? Try this pearl couscous salad, balsamic tortellini pasta salad, white bean tomato cucumber salad, or chopped Greek chickpea salad next.
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