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–+ servings
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
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Prep Time 20 minutes
Cook Time 15 minutes
Time to Cool 2 hours
Total Time 2 hours 35 minutes
Course Side Dish
Servings 7 servings

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 Facts

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
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