Hear me out. This herby potato salad is one of the simplest yet packed with flavor potato salads you’ll ever have. Better yet, there is no mayo in this herby potato salad. It’s tossed in olive oil, fresh lemon juice, salt, and tons of herbs and garlic. It’s so easy and so fresh.
The flavors of my heritage inspired this recipe. In Palestinian cuisine, we use olive oil almost every chance we get. It is a staple that brings so many dishes together. Here it is used as the dressing for the herbed potato salad alongside lemon juice and salt. The herbs also add to the lightness and freshness of this dish. I always say that Palestinian food is simple, resourceful, and packed with flavor, and this is that.
This salad is naturally gluten-free, dairy-free, and vegan, meeting most dietary restrictions. It is a fabulous, inclusive choice to bring to gatherings or make for guests. It’s very similar to Greek potato salad with herbs.
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What Herbs to use in a Herby Potato Salad:
Quite frankly, I’ve made this salad several times with different herbs depending on what I have on hand. I almost always have fresh parsley and cilantro in my fridge, so that is always tossed in here. However, this time of year, I grab fresh basil, dill, and mint. I would say to use at least 2-3 herbs, but you can use all of the above if you wish!
What type of Potatoes work best?
I find that baby potatoes are the best choice for most potato salads. However, I don’t always have those in my pantry, so I gravitate to whatever I have, but I aim for a waxy potato. Whether red or yellow potatoes, just cut them into cubes. If baby potatoes, just cut them in half. It is also up to you whether or not you want to peel the skin off. If you do, it will look more rustic. Usually, when the potato is boiled, the skin tends to peel off anyway. I don’t recommend starchy potatoes like Idaho or russet here as those tend to get mushy. They are more suitable for mashed potatoes.
In some recipes, the potatoes are boiled whole and then cut after they have slightly cooled. I don’t find that necessary. Potatoes that are cubed before cooking will boil after being saved, saving you time overall. Just be wary not to overcook them so that they become mushy. You are looking for fork-tender potatoes.
Is potato Salad served warm or cold?
This is a common question, and I believe chilled is best, or at least room temperature. The salad components may be tossed while warm to soak up all those flavors, but I typically refrigerate them before serving or keep them at room temperature. You really can’t go wrong either way—it’s so good.
What can I serve with this herb Potato Salad?
This is the perfect make-ahead salad for picnics, potlucks, and BBQs. It’s simple, fresh, and tasty, and it goes well with all proteins. Below are a few you can try with.
Please Leave a Review & Rating
I’m so excited for you to try this herby potato salad for your upcoming gatherings! If you try my recipes, please leave a star rating and/ or review in the comment section below. I love hearing from you. Feel free to leave any questions or comments below as well. You can share your remakes with me on Instagram!
Herby Potato Salad
Ingredients
- 1.5 lbs Baby Potatoes, cut in half red or yellow work. Other waxy potatoes cubed works as well
- 5 Garlic cloves, crushed
- 1/2 cup Fresh Parsley, chopped
- 1/2 cup Fresh Cilantro, chopped
- 1/3 cup Fresh Mint, chopped you can use basil in addition or instead of.
- 1/3 cup Fresh Dill, chopped optional
- 1 Small red onion, finely chopped
- 4 Stalks of celery, finely chopped
- 1 Lemon's juice
- 1/3 cup Olive oil
- 1.5 tsp Coarse Salt Taste and add more if needed
Instructions
- Add the halved baby potatoes into a pot of boiling salted water. Boil until fork-tender. This should take 10-15 minutes. Do not overboil to avoid mushiness.
- In the meantime, have all your herbs finely chopped. I typically use 3 herbs. Cilantro and parsley are always used and I alter beteen mint, basil, or dill depending on what I have. You can also add all of them if you choose.
- When the potatoes are ready, add them to a large bowl and let it slightly cool for 2-5 minutes.
- To the potatoes, add the crushed garlic, herbs of choice, red onion, celery, olive oil, lemon juice, and salt.
- Gently mix this together avoiding smashing the potatoes but enough to incorporate all the ingredients.
- At tis point, taste to adjust if any more salt, lemon juice, or olive oil is needed.
- Enjoy room temperature or chilled. This stays fresh for up to 5 days in an airtight container stored in the fridge.
amazing side dish, super bright and fresh and goes well with many dinners! everyone loved it, including my toddler who is the pickiest of eaters.
Great easy delish recipe! Loving my tatoes as usual. Thank you!
Love this! So easy and quick! Absolutely delicious.
I love this recipe! Such a punch of flavor, easily going to go into heavy rotation in our home. Thank you for the great recipes!