Creamy Herbed Potato Salad Recipe (With Lemon and Herb Mayo)

I have been making this Creamy Herbed Potato Salad Recipe (With Lemon and Herb Mayo) for as long as I can remember- it’s my favorite recipe for family picnics. This great potato salad is tangy, creamy, and herbaceous. Everything comes together in one large bowl (including the creamy base) and the potatoes are perfectly fork tender. I love this recipe because it’s so simple and the fresh herbs and lemon zest really shine! Make this for your next cookout (and don’t forget the Tortellini Salad) and everyone will love it!  Cheers to the perfect herby potato salad recipe!

Herbed potato salad on a black plate.

Fresh herbs are sort of my thing. This recipe has them all – fresh dill, green onions, fresh parsley, and chives! It’s the star of any summer cookout and is a must at backyard barbecues. The secret is the creamy dressing made with plenty of fresh herbs, dijon, good olive oil, and a few other simple ingredients. I hope you love this spin on a traditional potato salad as much as my family does. A pro tip: this potato salad is even better the next day, so feel free to make it ahead of your next summer grill-out!

Why You’ll Love This Recipe

  • It’s not your standard potato salad. Potato salad gets a bad reputation – it’s often thick, gloopy, and flavorless. This herbed potato salad is nothing like that. It’s vibrant, fresh, and tangy. There are layers upon layers of flavor and it’s a great recipe to make because it is so easy, yet elevated. And it’s perfect on a hot summer day.
  • It’s a hearty side. Although this potato salad is great with burgers and hot dogs, you can also serve this at dinner with salmon, shrimp, or chicken! It’s light and refreshing yet filling from the baby potatoes. 

Ingredients

ingredients for herbed potato salad.

  • Baby Potatoes – Baby potatoes make for the best potato salad ecause they hold their shape well when boiled. Try using a mix of red and yellow varieties for a colorful presentation. You can also use fingerling potatoes.
  • Mayonnaise – Mayonnaise adds creaminess to the herbed dressing. Opt for a high-quality mayonnaise for the best flavor and texture.
  • Dijon Mustard – Choose a good-quality Dijon mustard for optimal flavor. Look for brands with a smooth texture and a balanced blend of tanginess and spice. Dijon mustard provides a tangy kick and helps emulsify the dressing. Its bold flavor contrasts beautifully with the creamy potatoes.
  • Lemon Juice – For the freshest flavor, use freshly squeezed lemon juice rather than bottled. Roll the lemon on the countertop before juicing to release more juice. A fresh squeeze of lemon adds brightness and a subtle citrusy flavor to the salad. It helps balance the richness of the dressing.
  • Lemon Zest –  Wash and dry the lemon thoroughly before zesting to remove any wax or dirt. The zest of lemon adds intense citrus aroma and flavor. 
  • Extra Virgin Olive Oil – Quality olive oil adds richness and depth to the salad dressing. Look for cold-pressed extra virgin olive oil for the best flavor.
  • Shallot – Choose shallots that are firm and heavy for their size, with dry, papery skin. Shallots provide a milder onion flavor compared to regular onions. Finely minced shallots add a subtle bite and complexity to the dressing.
  • Fresh Dill – Dill lends a refreshing herbal flavor with a hint of anise. Avoid any wilting or yellowing leaves.
  • Fresh Chives  Chives impart a mild onion flavor and vibrant color. They also add a delicate texture to the salad when chopped finely.
  • Fresh Scallions (Green Onion) – Scallions offer a mild onion flavor and a crisp texture. Use both the white and green parts for added flavor and visual interest. 
  • Fresh Parsley – Parsley adds freshness and a hint of peppery flavor to the salad. It balances the other herbs and adds a pop of green color.
  • Salt –  Use kosher or sea salt for seasoning, as they dissolve more evenly and have a cleaner flavor compared to iodized table salt. 
  • Pepper – For the freshest flavor, grind whole peppercorns using a pepper mill just before adding to the salad. 

Substitutions and Additions

  • Use Greek Yogurt – Instead of mayonnaise, you can use Greek yogurt or a combination of yogurt and sour cream for a lighter dressing.
  • Use Different Potatoes – You can really use any kind of potatoes for this recipe, just make sure they are cut into bite-size pieces. You can use yukon gold potatoes, red potatoes, or waxy potatoes for this herb potato salad.
  • Switch Up the Herbs –  If you prefer a different herb flavor, you can substitute the dill, chives, scallions, and parsley with your favorite herbs such as cilantro, basil, or tarragon.
  • Add Hard-Boiled Eggs –  Grated hard-boiled eggs would add a wonderful richness and protein to the salad. Simply grate them over the dressed potatoes before serving or mix them into the salad for added texture.
  • Add More Texture – Adding diced celery or pickles can provide a crunchy texture and tangy flavor contrast to the creamy potatoes.
  • Add Veggies – To incorporate some extra vegetables, consider adding diced bell pepper, cucumbers, or radishes for added crunch and freshness. You can even add red onion in place of shallot! 

Step by Step Instructions

Prepare Potatoes: Cut the baby potatoes in half or quarter them into bite-sized pieces. Place them in a pot and cover with water, adding enough so that it’s about 1 inch above the potatoes. 

Add a pinch of salt to the water. Cover the pot and bring to a boil. Cook until the potatoes are fork-tender, usually around 10 minutes.

Making a dressing for herbed potato salad.

Make Dressing: While the potatoes are cooking, in a large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard.

Making a dressing for herbed potato salad.

While whisking continuously, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy. Season with kosher salt and pepper to taste.

Stir in the minced shallot and the chopped herbs (dill, chives, scallions, and parsley) until well combined.

Fresh herbed potato salad in a bowl.

Combine with Potatoes: Once the potatoes are cooked, drain them well and add them to the bowl with the dressing and herbs. Gently toss until all the potatoes are evenly coated with the dressing.

Chill and Serve: Cover the bowl and refrigerate the potato salad for at least 2 hours, allowing the flavors to meld and the salad to chill thoroughly. Once chilled, give the potato salad a final toss before serving. Enjoy as a delicious side dish or a light meal on its own.

Herbed potato salad on a black plate.

Tips and Notes

  • Emulsify the Dressing – When making the dressing, start by whisking together the mayonnaise, lemon juice, lemon zest, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while whisking continuously. This gradual incorporation helps create a smooth and creamy emulsion, ensuring a cohesive dressing that coats the potatoes evenly.
  • Add Potatoes While Hot – Once the potatoes are cooked to fork-tender perfection, it’s essential to add them to the dressing while they are still hot. Hot potatoes readily absorb the flavors of the 
  • Chill for Enhanced Flavor – Refrigerating the potato salad for at least 2 hours before serving allows the flavors to meld and develop fully. This chilling time also helps the salad achieve the perfect creamy consistency and allows the ingredients to marry together harmoniously. For the best results, cover the salad tightly with plastic wrap or a lid to prevent any flavors from escaping and to keep the salad fresh.

Serving Suggestions

  • Wine Pairing – For a refreshing and versatile wine pairing that complements the flavors of summer, serve this herbed potato salad with a chilled Rosé. Rosé wine offers a perfect balance of crisp acidity and fruity notes, making it an ideal match for the creamy texture and fresh herb flavors of the salad. Choose a dry or off-dry rosé with hints of red berries and citrus to enhance the vibrant summer flavors of the dish.
  • Picnic – Pack the herbed potato salad into individual containers or a large serving bowl and take it along for a picnic in the park or a day at the beach. Pair it with grilled chicken, sandwiches, or a selection of charcuterie and cheeses for a complete outdoor feast.
  • Barbecue Side – Serve this potato salad with grilled burgers, sausages, or seafood at your next backyard barbecue. Its creamy texture and herbaceous flavors complement the smoky and savory grilled dishes, making it a versatile and crowd-pleasing side.
  • Meal Prep – This is the perfect make-ahead side! You can serve this with dinner or pack it as a part of your lunch with some grilled veggies and chicken!

Storage and Reheating Instructions

After making the herbed potato salad, transfer any leftovers into an airtight container.

Refrigerate the potato salad promptly to keep it fresh. Properly stored, the salad can last in the refrigerator for up to 3-4 days. Give the herbed potato salad a big mix before serving. 

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Herbed potato salad with baby potatoes cut in half and fresh herbs.

Creamy Herbed Potato Salad Recipe (With Lemon and Herb Mayo)

Allie Hagerty
Try this tangy and creamy herbed potato salad recipe for your next summer cookout. Fresh herbs and lemon zest make it a standout dish!
5 from 1 vote
Prep Time 20 minutes
Cook Time 15 minutes
Time to Cool 2 hours
Total Time 2 hours 35 minutes
Course Side Dish
Cuisine American
Servings 7 servings
Calories 375 kcal

Equipment

  • Large pot with lid
  • mixing bowl
  • whisk
  • Colander
  • serving bowl
  • Measuring spoons and cups

Ingredients
  

  • 3 lbs baby potatoes cut in half or quartered
  • tablespoon Salt for seasoning water
  • 2 heaping teaspoons mayonnaise
  • 1 lemon juice and zest
  • 3/4 cup extra virgin olive oil EVOO
  • 1 shallot minced
  • 3 tablespoon chopped dill
  • 3 tablespoon chopped chives
  • 3 tablespoon chopped parsley
  • 3 tablespoon chopped scallions
  • 1/4 cup Dijon mustard
  • 1 teaspoon kosher salt plus extra for salting water
  • 1/2 teaspoon black pepper

Instructions
 

Prepare the Potatoes

  • Cut the baby potatoes into halves or quarters, ensuring bite-sized pieces.
  • Place the potatoes in a large pot and cover with water, adding enough to be about 1 inch above the potatoes.
  • Season the water with a pinch of salt.
  • Cover the pot with a lid and bring to a boil over medium-high heat.
  • Cook the potatoes until they are fork-tender, about 10 minutes.

Make the Dressing

  • While the potatoes are cooking, in a large mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, and Dijon mustard.
  • While whisking continuously, slowly drizzle in the extra virgin olive oil until the dressing is emulsified and creamy.
  • Season with kosher salt and black pepper to taste.
  • Stir in the minced shallot and the chopped herbs (dill, chives, scallions, parsley) until well combined.

Combine with Potatoes

  • Once the potatoes are cooked, drain them well using a colander.
  • Add the drained potatoes to the bowl with the dressing and herbs.
  • Gently toss until all the potatoes are evenly coated with the dressing.

Chill and Serve

  • Cover the bowl of potato salad with plastic wrap or a lid.
  • Refrigerate for at least 2 hours to allow the flavors to meld and the salad to chill thoroughly.
  • Before serving, give the potato salad a final gentle toss to redistribute the dressing.

Notes

Emulsify the Dressing – When making the dressing, start by whisking together the mayonnaise, lemon juice, lemon zest, and Dijon mustard. Slowly drizzle in the extra virgin olive oil while whisking continuously. This gradual incorporation helps create a smooth and creamy emulsion, ensuring a cohesive dressing that coats the potatoes evenly.
Add Potatoes While Hot – Once the potatoes are cooked to fork-tender perfection, it’s essential to add them to the dressing while they are still hot. Hot potatoes readily absorb the flavors of the 
Chill for Enhanced Flavor – Refrigerating the potato salad for at least 2 hours before serving allows the flavors to meld and develop fully. This chilling time also helps the salad achieve the perfect creamy consistency and allows the ingredients to marry together harmoniously. For the best results, cover the salad tightly with plastic wrap or a lid to prevent any flavors from escaping and to keep the salad fresh.

Nutrition

Serving: 1cupCalories: 375kcalCarbohydrates: 37gProtein: 5gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.003gCholesterol: 0.5mgSodium: 451mgPotassium: 877mgFiber: 5gSugar: 2gVitamin A: 160IUVitamin C: 49mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!

One Comment

  1. 5 stars
    This potato salad is light and zesty. I love how there isn’t as much mayo as most typical potato salad recipes.

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