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This lemon herb potato salad features buttery gold potatoes tossed with scallions, fresh herbs, and a zesty lemon vinaigrette.
Say hello to the recipe I will be bringing to every potluck and picnic this summer. ♡
This lemon herb potato salad is light, bright, and absolutely bursting with fresh flavor. It starts with tender baby gold potatoes tossed in a zesty lemon dressing, then gets layered with scallions and tons of fresh herbs (like dill, basil, and mint). No mayo here — just citrusy, herby deliciousness in every bite.
We’ve been serving this potato salad with everything from grilled chicken to salmon to veggie burgers, and it’s one of those sides that perfectly complements them all. It’s also super easy to make ahead and holds up beautifully at room temperature, making it great for entertaining or bringing along on a picnic. So if you’re looking for a fresh spin on classic potato salad this summer, grab your favorite fresh herbs and give it a go!
Lemon Potato Salad Ingredients
Potatoes: I love using mini or regular Yukon gold potatoes for this salad, whose creamy, buttery texture pairs beautifully with the fresh herbs. Red or fingerling potatoes would work well too.
Scallions: Thinly-sliced scallions (both the green and white parts) add a mild onion bite and pop of green color to the salad. If scallions aren’t your favorite, thinly sliced shallots or red onions make great alternatives.
Fresh herbs: Chopped fresh herbs absolutely make this salad, so don’t be shy! I used a generous mix of fresh basil, dill and mint, but feel free to use whatever mix of herbs you love best. Chives, cilantro, parsley, tarragon and thyme would all also be great options.
Lemon dressing: We’ll use a zesty blend of olive oil, lemon juice, white wine vinegar, Dijon, garlic, smoked paprika, salt and pepper for a bright, punchy vinaigrette that ties everything together.
Recipe Tips
Boil the potatoes in salted water. Similarly to cooking pasta, it’s important to salt the potato water so that the potatoes are seasoned from the inside out.
Don’t overcook the potatoes. Aim for *just* fork-tender. Overcooked potatoes can get mushy and fall apart when tossed with the dressing.
Toss with the dressing while warm. I like to toss the potatoes with half of the dressing while they’re warm, which allows them to soak up even more of the dressing. Then I toss them again with the remaining dressing just before serving, to let the brightness of the lemon flavor shine through.
Chop the herbs just before serving. This will help preserve their fresh flavor and prevent browning.
Taste and season. Don’t forget to give the recipe a final taste before serving to see if it needs any extra salt, pepper and/or lemon juice.
Recipe Variations
Add crumbled feta or goat cheese. Tangy, creamy cheese (added after the potatoes have cooled) would pair beautifully with the lemon dressing.
Add green beans or asparagus. Toss in blanched or roasted veggies for extra crunch and nutrition.
Add crispy bacon. Top the salad with crispy crumbled bacon or crispy prosciutto for extra salty, savory flavor.
Add hard-boiled eggs. For a classic potato salad touch, add quartered hard-boiled eggs for extra protein.
This lemon herb potato salad features buttery gold potatoes tossed with scallions, fresh herbs, and a zesty lemon vinaigrette.
Ingredients
Scale
Potato Salad:
3 pounds mini gold potatoes
2/3 cup thinly sliced scallions (white and green parts)
2/3 cup chopped fresh herbs (I used a mix of mint, basil, dill)
Lemon Dressing:
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon fine sea salt
1/4 teaspooneach: freshly-ground black pepper and smoked paprika
2 cloves garlic, minced or pressed
Instructions
Boil the potatoes.Place the potatoes in a large stockpot and fill with generously-salted cold water to cover by 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are just fork-tender, about 15-25 minutes depending on the size of the potatoes. (Try to avoid overcooking, so that the potatoes do not fall apart when tossed with the dressing.)
Make the dressing.While the potatoes cook, whisk all of the dressing ingredients together in a small bowl until emulsified.
Drain and cut the potatoes.Drain and cut the potatoes in half, as soon as they’re cool enough to safely handle.
Toss.Transfer the potatoes to a large bowl and toss with half of the dressing. Let cool to room temperature or refrigerate until ready to serve.
Finish and serve.Just before serving, gently toss the potatoes with the remaining dressing, scallions and herbs until evenly combined. Taste and season with additional salt and pepper if needed. Serve immediately and enjoy!
