Go Back

Herb Potato Salad With Lemon Vinaigrette - Bright, Fresh, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 pounds small waxy potatoes (Yukon Gold, small red potatoes, or fingerlings)
  • 1 teaspoon kosher salt (for boiling water, plus more to taste)
  • Freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 large lemon (zest and 3–4 tablespoons juice)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove, finely grated or minced
  • 1 teaspoon honey or maple syrup (optional, balances acidity)
  • 1/3 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely sliced scallions (optional, white and light green parts)
  • 2 tablespoons capers, drained (optional for a briny kick)
  • 1/4 cup finely diced celery (optional for crunch)

Method
 

  1. Prep the potatoes: Rinse and scrub the potatoes. If they’re larger than bite-size, cut them into halves or quarters so they cook evenly.
  2. Boil until tender: Place potatoes in a pot, cover with cold water by about an inch, and add 1 teaspoon kosher salt. Bring to a gentle boil and cook until a knife slides in easily, about 12–15 minutes for small pieces.
  3. Drain and steam-dry: Drain the potatoes well, then return them to the warm pot. Let them sit, uncovered, for 2–3 minutes to steam off excess moisture. This helps them absorb the dressing.
  4. Make the vinaigrette: In a small bowl, whisk together olive oil, lemon zest, lemon juice, Dijon, garlic, and honey. Season with a big pinch of salt and several grinds of pepper. Taste and adjust acidity or salt as needed.
  5. Dress while warm: Transfer warm potatoes to a large bowl. Pour about two-thirds of the vinaigrette over them and toss gently with a spatula or wooden spoon so they don’t break apart.
  6. Add herbs and extras: Fold in parsley, dill, chives, and scallions. If using capers and celery, add them now. Toss again, then taste and add more dressing, salt, and pepper as needed.
  7. Rest for flavor: Let the salad sit for 10–15 minutes at room temperature so the potatoes soak up the vinaigrette. Right before serving, toss once more and add a squeeze of lemon if you like extra brightness.
  8. Serve warm or chilled: It’s delicious slightly warm, room temperature, or after chilling for an hour. If serving later, add a splash of olive oil and lemon to refresh.