Zingy, herby, and not shy about it—this lemon potato salad brings together baby potatoes, lemon juice, garlic, and fresh herbs in the best possible way.
Think golden potatoes still a little warm, soaking up that lemony dressing while you casually snip some fresh dill and mint. It’s cozy but cool and absolutely begging for a fork. Or, okay, fingers if we’re being honest.
Sometimes you just want a dish that doesn’t feel like a pile of effort. This one? Tosses together like it’s no big deal but tastes like you meant business. That juicy pop of lemon, the mellow garlic hum, and those soft herbs doing a little breezy dance in there—it’s not your average mayo-drenched affair. This is light, fresh, and smells like someone’s herb garden got happy with a lemon tree.
Serve it warm or let it lounge at room temp. It’ll keep you company at dinner or that quirky-little-backyard-thing your neighbor’s suddenly throwing. Fine, I volunteered you to bring a side—but this lemon potato salad has your back.
Table of Contents
Why You’ll Love this Lemon Potato Salad
No drama, just a bowl of potatoes that decided to glow up with herbs and lemons. It’s simple, but not boring. Friendly, not clingy. And honestly, it tastes like sunshine did a trust fall into a bowl of carbs.
- Bright, lemony flavor: Lemon juice and zest punch right through, balanced by just a touch of honey and mustard.
- Herb-forward without being grassy: Fresh dill, parsley, and mint all tag in to bring vibrancy without overpowering the potatoes.
- No mayo in sight: Which means it’s lighter, more picnic-proof, and yes, more universally appealing at potluck tables.
- Tastes even better after a rest: That lemony marinade soaks in while it sits, making leftovers (if any) a small gift to tomorrow-you.
- Great warm or room temp: No last-minute panic to time it perfectly. Let it do its thing chilled out on the counter.
- Easy prep, big payoff: Boil, dress, toss, done. It’s that friend who looks flawlessly put-together in 10 minutes.
Ingredient Notes
A handful of fresh, simple ingredients come together for this herb-packed twist on potato salad. Here’s a quick dive before we roll into it.
- Small red or yellow potatoes: Go for baby potatoes or anything waxy. They hold shape after boiling and soak up dressing like champs.
- Green onions: Mild and slightly sweet, they add just enough bite without overpowering things like raw red onions might.
- Fresh parsley: Earthy and vibrant. Think of it as the herb that quietly ties everything together.
- Fresh mint: It brings a cooling lift. If you’re mint-skeptical, start light—you’ll be pleasantly surprised.
- Fresh dill: Bright and grassy in the best way. Dill + lemon = sunshiney magic. Don’t skip it if you can help it.
- Olive oil: Use the good stuff here. It smooths out the sharpness of the lemon and makes everything feel fancy.
- Fresh lemon juice + zest: Juice adds the acid, zest brings the deep lemoniness. The one-two citrus punch.
- Garlic: Two cloves, minced finely so you get flavor, not chunks.
- Dijon mustard: Adds subtle depth and zing. Trust me, it’s not “mustardy” at all.
- Honey: Balances all the acid and punch. A little sweet to round things out.
- Salt and pepper: Don’t be shy. Potatoes need seasoning or they’ll mutiny.
How To Make This Lemon Potato Salad
Okay, apron on (or not, live dangerously). This salad comes together easily and smells amazing from almost the first minute.
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Boil your potatoes: Cut them into 1-inch chunks, toss into a large pot, cover with cold water, and add a good pinch of salt. Bring it to a boil, then reduce to a simmer and cook chunks until just fork-tender—about 7–10 minutes, depending on your stove’s vibe. Drain them well and quickly get them into a big bowl while they’re still piping hot.
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Whisk the dressing: In a small bowl, mix olive oil, lemon juice, lemon zest, garlic, Dijon, and honey. It should smell punchy and bright. Season generously with salt and freshly cracked pepper.
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Marinate the potatoes: Pour half that zippy dressing over the warm potatoes. Yes, while they’re still steaming. They’ll soak it all up like little sponges (in a good way). Let them chill out for 20–30 minutes.
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Add herbs and the rest of the dressing: After the rest period, toss in the green onions, parsley, mint, and dill. Pour over the rest of the dressing too. Stir gently so you don’t mash them all up. Taste it. Needs more salt? Go ahead.
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Serve and vibe: Warm or room temp—it’s forgiving. Optional: hit it with one more lemony sprinkle.
Storage Options
This lemon potato salad keeps surprisingly well, especially since it doesn’t have mayo lurking around to do weird things in your fridge.
Once cooled, stash any leftovers in an airtight container. It’ll stay lovely for about 3 days in the fridge. The flavor gets even deeper overnight, like a good marinated dish does. If it seems dry when you go back for it, just add a drizzle of olive oil and maybe a whisper more lemon juice to perk it up.
Freezing? Ehhh… not ideal. Potatoes tend to get sort of mealy or weirdly wet once thawed, and the herbs won’t thank you either. So I vote fridge only.
Reheating isn’t mandatory, but if you do want it warm again, gently reheat in a skillet with a splash of extra dressing. It’ll wake everything up without turning it into hot mush. Bonus: the garlic aroma gets to shine again.
Variations and Substitutions
Once you’ve got the base down, it’s pretty easy to play around. Here are a few ways to tweak this lemon potato salad without losing its sunny charm:
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Add crumbled feta: That salty creaminess folded in at the end? Unreal. Plus it plays really well with the lemon and herbs.
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Swap the herbs around: Basil or tarragon could totally step in for mint or dill if you’re out or just feeling spicy (well, not literally spicy… unless…).
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Baby Yukon Golds instead of red potatoes: Slightly creamier texture, still holds together beautifully. Plus the color? Gorgeous.
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Add chopped cucumbers: For an extra fresh crunch. Just make sure to add them right before serving so they don’t water things down.
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Warm up with chickpeas: A handful tossed in turns it into more of a hearty lunch situation. Protein + carbs = happy belly.
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Make it spicy: Add a pinch of red pepper flakes to your dressing if you want a subtle kick that sneaks up.
What to Serve with Lemon Potato Salad
This is a side that tags in with tons of mains. It’s a team player—not clingy, not trying to steal the spotlight (but it could if it wanted to).
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A perfectly golden-skinned roast chicken straight from the oven loves to cozy up with this lemony bowl. The herbs cut through the richness like a dream, and both work at pretty much any time of year.
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Got a fillet of fish? Punchy lemon and soft herby notes are practically begging to be paired with a pan-seared salmon or something delicate like cod. The potato salad adds brightness without being heavy.
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Burger night? This is your mayo-free friend that still gives all the potatoy comfort. Especially if you’re skipping fries and want something slightly less greasy.
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For brunch—yes, brunch—it tucks itself beautifully next to eggs. Maybe a poached egg on top even. Or hey, go French with a croque madame and a scoop of this herb-filled beauty.
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Toss it onto a leafy green salad with some grilled shrimp or steak, and boom—instant composed plate that makes you feel like you’ve got your life together.
Frequently Asked Questions
Can I make lemon potato salad ahead of time?
Yep! In fact, it kind of thrives on being made a little in advance. The potatoes soak up all that lemony goodness while they sit, and the flavors truly meld the longer it rests. I’d say you can prep it up to a day ahead, but hold off on adding herbs until right before serving if you want them looking bright and fresh.
Do I need to peel the potatoes?
Nope! That’s one of the joys of using baby red or yellow potatoes—their thin skins are tender and add a bit of texture. Plus, peeling feels like a lot on a Tuesday night, don’t you think? Just give them a good scrub before chopping.
Can I use dried herbs instead?
You technically *can*, but I’ll be honest—it won’t hit the same way. Fresh herbs really bring the sparkle here. If you’re stuck with dried, use about a third of the amount and maybe toss in some extra lemon zest to keep things lively.
Can I serve this cold from the fridge?
Yes, though it’s best after it’s had time to warm up just a bit. Straight from the fridge, the olive oil dressing gets a little sluggish and the flavors are more muted. Let it sit out for 10–15 minutes before serving to wake it back up—it just tastes brighter that way.
Lemon Potato Salad
Ingredients
Salad
- 2 pounds (900 g) baby red or yellow potatoes cut into 1-inch chunks
- 3 green onions thinly sliced
- 1/4 cup (10 g) fresh parsley chopped
- 2 tbsp fresh mint chopped (start with less if mint-wary)
- 2 tbsp fresh dill chopped
Dressing
- 1/4 cup (60 ml) extra-virgin olive oil
- 1 lemon, zested and juiced zest and juice of 1 large lemon (about 3 tbsp juice + 1 tbsp zest)
- 2 cloves garlic minced
- 2 tsp Dijon mustard
- 2 tsp honey
- kosher salt and freshly ground black pepper to taste
Equipment
- Large pot
- Mixing bowls
- Colander
- Whisk
- Cutting board
- Knife
Instructions
- Cut the baby potatoes into 1-inch chunks. Place them in a large pot and cover with cold water and a generous pinch of salt.
- Bring water to a boil, then reduce to a simmer and cook potatoes until just fork-tender, 7–10 minutes. Drain well.
- While potatoes are still hot, transfer to a large bowl.
- Meanwhile, whisk together olive oil, lemon zest and juice, minced garlic, Dijon mustard, honey, salt, and pepper in a small bowl until emulsified.
- Pour half the dressing over the warm potatoes and toss gently. Let rest for 20–30 minutes to soak up flavors.
- Add green onions, parsley, mint, and dill. Pour in remaining dressing. Toss gently to combine.
- Taste and add more salt, pepper, or a squeeze of lemon if needed. Serve warm or at room temperature.
