Lemon Herb Potato Salad: Your Go-To No-Mayo Recipe for Healthy Summer Sides
When the sun is shining and grilling season is in full swing, a delicious potato salad is often the star of any outdoor gathering. However, traditional potato salads, often laden with heavy, creamy mayo, can sometimes feel a bit too rich for a light summer meal. If you’re looking for a refreshing and healthy twist on this classic side, prepare to fall in love with our Lemon Herb Potato Salad.
This easy potato salad recipe breaks away from the conventional, featuring a vibrant lemon Dijon vinaigrette dressing that’s bursting with flavor. Made with an abundance of fresh herbs and, crucially, absolutely no mayonnaise, it offers a lighter, brighter, and incredibly satisfying experience. It’s the perfect companion for summer barbecues, picnics, and potlucks, proving that you don’t need mayo to create an unforgettable potato salad.
I first introduced this recipe in 2012, and it has since been refined and perfected to become a true crowd-pleaser. The feedback has been unanimous: no one misses the mayo! Its fresh, zesty profile makes it a standout dish that’s both healthy and utterly delicious, making it a staple throughout the summer months.
What truly sets this potato salad apart is its sophisticated yet simple flavor profile. We load it with plenty of fresh herbs to infuse it with incredible brightness and depth without making it heavy. The subtle, yet distinct, lemon flavor acts as the perfect backbone, tying all the fresh elements together into a harmonious symphony of taste. For those who adore a strong citrus note, feel free to enhance the lemon presence! While the dressing includes a good amount of lemon juice, adding some fresh lemon zest directly into the salad can elevate that bright, tangy essence even further, making it truly pop.
Key Ingredients for Our No-Mayo Lemon Herb Potato Salad
Crafting this delightful side dish requires a thoughtful selection of fresh, high-quality ingredients that contribute to its light and flavorful character. Here’s a breakdown of what you’ll need:
- Red potatoes: The ideal choice for their waxy texture that holds up beautifully without getting mushy.
- Hard Boiled Eggs: Adds protein and a pleasant texture, making the salad more substantial.
- Garlic: Minced fresh garlic provides a pungent, aromatic foundation for the vinaigrette.
- Olive Oil: The base for our healthy dressing, offering a smooth, rich texture.
- Lemon Juice: The star of the show, delivering that essential bright and zesty flavor.
- White Wine Vinegar: Adds a subtle tang and helps emulsify the dressing.
- Sugar: Just a touch to balance the acidity of the lemon and vinegar.
- Dijon mustard: Crucial for the vinaigrette, providing a sharp, savory note and helping with emulsification.
- Dill: Fresh dill lends a distinct, slightly grassy, and aromatic flavor.
- Chives: Delicate oniony notes that brighten the overall taste.
- Feta (optional): Crumbly, salty feta adds a delightful creamy and tangy element.
- Salt and Pepper: Essential seasonings to enhance all the natural flavors.
If feta isn’t to your liking, don’t fret! Any other salty, crumbly cheese would make a fantastic substitute. Consider a sprinkle of freshly grated Parmesan or Romano cheese on top for a similar savory kick. For those looking to keep the recipe completely dairy-free, simply omit the cheese entirely – the salad will still be incredibly flavorful and satisfying.
How To Prepare This Refreshing Potato Salad
Making this lemon herb potato salad is straightforward and requires just a few simple steps. The key is in the preparation of the potatoes and the vibrant vinaigrette. Follow these instructions for a perfectly textured and flavorful salad:
- Start by thoroughly scrubbing and washing your red potatoes. Then, cut them into pieces that are roughly the same size, aiming for about 1-inch cubes. Uniformity in size ensures even cooking. Add the cut potatoes to a large pot, cover them with about an inch of cold water, and add ½ teaspoon of salt. Bring the water to a boil and cook for approximately 12-15 minutes, or until the potatoes are fork-tender. The exact cooking time will vary depending on the size of your potato pieces. Once cooked, drain the potatoes thoroughly and set them aside to cool completely. Cooling is crucial to prevent the dressing from becoming oily.
- While the potatoes are cooling, prepare the bright and tangy lemon Dijon vinaigrette. In a small jar with a tight-fitting lid, or a bowl, combine the olive oil, fresh lemon juice, white wine vinegar, Dijon mustard, sugar, minced garlic, and the remaining salt and pepper. If using a jar, secure the lid tightly and shake vigorously until all ingredients are thoroughly combined and the dressing is well emulsified. If using a bowl, whisk everything together until smooth. Stir in a generous portion (2 tablespoons) of the fresh minced dill and chives into the dressing.
- Once the potatoes have cooled to room temperature, transfer them to a large mixing bowl. Pour the prepared vinaigrette over the potatoes. You can adjust the amount of dressing to your preference – use less for a lighter coating or more for a bolder flavor. Gently toss the potatoes with the dressing until they are evenly coated.
- Carefully spoon the dressed potatoes onto your favorite serving platter or into a beautiful serving bowl. Top the salad with the chopped hard-boiled eggs, the optional feta cheese (if using), and the rest of the fresh minced dill and chives.
- Before serving, taste the salad and adjust the seasoning as needed. Add a little more salt and pepper if you feel it enhances the flavors. Serve immediately or chill until ready to enjoy.
Choosing the Best Herbs for Your Potato Salad
While this recipe specifically calls for fresh dill and chives, which offer a delightful classic combination, the beauty of this no-mayo potato salad is its versatility when it comes to herbs. You are absolutely encouraged to experiment with whatever fresh herbs you have on hand or what your palate prefers. Other fantastic options that pair wonderfully with potatoes and lemon include:
- Parsley: Fresh, vibrant, and slightly peppery, parsley adds a clean flavor.
- Basil: Sweet and aromatic, it brings a Mediterranean touch.
- Cilantro: For those who love its unique, bright, and citrusy notes.
- Thyme: Earthy and slightly minty, it adds a sophisticated depth.
- Tarragon: Distinctive licorice-like flavor that complements lemon beautifully.
Any combination of these fresh herbs will be absolutely delicious and will perfectly complement the bright lemon Dijon vinaigrette. Fresh herbs are highly recommended for their vibrant flavor and aroma. However, if fresh herbs are not available, you can use dried herbs as a substitute, but be aware that the flavors won’t be quite as bright and intense. If using dried, use about a third of the amount specified for fresh herbs, as their flavor is more concentrated.
What Kind Of Potatoes Are Best For Potato Salad?
For a perfect potato salad, especially one like this that’s dressed in a vinaigrette, the choice of potato is paramount. I highly recommend using waxy potatoes. Varieties such as red potatoes (which we use here), new potatoes, or fingerlings are ideal. These types of potatoes have a lower starch content and tend to hold their shape much better after cooking, resulting in firm yet tender pieces that don’t fall apart or become mushy when tossed with the dressing.
Avoid using starchy potatoes like Russets, which are better suited for mashing or baking, as they tend to absorb a lot of liquid and can break down easily, leading to a gluey or crumbly salad texture. Always cut your potatoes into uniform pieces before boiling for potato salad. This not only ensures they cook evenly but also speeds up the cooking process significantly.
Can Lemon Herb Potato Salad Be Made The Day Before?
Absolutely! This Lemon Herb Potato Salad is an excellent make-ahead dish. In fact, preparing it the day before can often enhance the flavors, allowing the potatoes to fully absorb the delicious lemon Dijon vinaigrette and the fresh herbs to meld beautifully. Simply prepare the salad as instructed, then cover it tightly and store it in the refrigerator overnight. When you’re ready to serve, give it a good toss to redistribute the dressing and flavors. You might want to add a fresh sprinkle of herbs just before serving for an extra pop of color and aroma.
How Long Does Potato Salad Last In The Refrigerator?
If you have any delicious leftovers, this healthy potato salad stores wonderfully. Keep it covered tightly in an airtight container in the refrigerator, and it will remain fresh and flavorful for 3-4 days. This makes it perfect for meal prepping or enjoying throughout the week after a big gathering.
This summer, if you’re looking to elevate your side dish game or bring something truly special to a potluck, this healthy no-mayo potato salad is your answer! Because it’s free of heavy mayonnaise, you can enjoy a second serving without an ounce of guilt. Its versatile flavor profile means it pairs beautifully with almost any main course you can imagine. From juicy Classic Hamburgers fresh off the grill to tender Smoked Beef Short Ribs, this salad will complement your meal perfectly. Prepare to impress your friends and family with this vibrant and refreshing side dish!
More Delicious Summer Side Dish Recipes
Looking for more fantastic sides to complete your summer meals? Check out some of our other favorite recipes:
- Classic Potato Salad
- Baked Beans
- Greek Salad
- Cranberry Apple Coleslaw
- No Mayo Coleslaw
- Berry Salad
- Greek Pasta Salad
- Instant Pot Corn on the Cob
Lemon-Herb Potato Salad
Ingredients
- 3 lbs red potatoes
- 6 hard boiled eggs, chopped
- 4 cloves garlic, minced
- 5 Tablespoons olive oil
- 2 Tablespoons lemon juice
- 1 Tablespoon white wine vinegar
- 1 teaspoon sugar
- 1 Tablespoon Dijon mustard
- ¼ cup fresh minced dill, divided
- ¼ cup fresh minced chives, divided
- ¾ cup feta cheese
- 1 tsp. kosher salt, divided
- ½ tsp. pepper
Instructions
- Scrub and wash the potatoes and then cut them into small chunks (about 1 inch sized cubes), making sure they are relatively the same size.
- Add the potatoes to a large pot, cover them with 1 inch of cold water, and add 1/2 tsp of salt to the water. Bring the pot of water to a boil and cook for 12-15 minutes, until the potatoes are fork tender. Drain and set aside to cool.
- Meanwhile, prepare the dressing. In a small jar or container with a tight fitting lid, add garlic, olive oil, lemon juice, white wine vinegar, mustard, sugar, the remaining salt and pepper. Cover with the lid and shake until it is really well blended.
- Add 2 Tbsp of the fresh dill and chives, and stir to combined. Set aside until ready to assemble the salad.
- Once the potatoes are cooled, place them in a large bowl and toss with the dressing (you can use as much or
as little of the dressing as you like). - Pour the dressed potatoes onto a serving platter. Top them with the chopped boiled eggs, feta cheese, and the remaining dill and chives. Season with additional salt and pepper if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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