Embrace the summer’s freshest herbs with this flavorful potato salad.
Eat this as a side dish for your favorite protein, over a bed of greens for a filling salad, or on its own as a snack.
This potato salad is made entirely without mayonnaise, so it’s light and bright and ready for all your outdoor (or nice and cool in the air conditioning) meals. I can also be made the day before you want to eat it, which is great for meal-prepping!
This potato salad recipe with fresh herbs is versatile, so you can use whatever vinegars, herbs, or potatoes you like.
I like to use a combination of red skinned and yellow skinned potatoes, but you can use any type of potato you like. I’ve even made this recipe with large boiling potatoes cut into small, bite-sized pieces.
How to make a simple summer potato salad:
- Boil and steam the potatoes. By boiling them until just barely cooked and then steaming them, they will be soft without crumbling and ready to soak up your fantastic vinaigrette.
- Mix together all the liquids with a balance of fat (olive oil) and acid (mustard and vinegar). Add the herbs and salt. Always salt.
- Cut the potatoes in half as soon as you can touch them and gently mix them into the vinaigrette.
- Store in the refrigerator until you’re ready to eat so all the flavors have a chance to meld together.
More potato favorites:
- Sheet Pan Salmon with Asparagus, Potatoes, and Honey Mustard
- Sheet Pan Turkey Meatballs with Sweet Potatoes
- Sage Scalloped Sweet Potatoes
Herbed Potato Salad
- 2 pounds baby red and gold potatoes scrubbed
- 3 tablespoons chicken stock
- 2 tablespoons champagne vinegar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 cup olive oil
- 1 1/2 teaspoons kosher salt
- ¼ cup scallions thinly sliced
- 2 tablespoons parsley roughly chopped
- 2 tablespoons basil chiffonade
- 2 tablespoons chives thinly sliced
- Heat a large pot of water to boiling. Season with salt and add potatoes. Cook for 20 minutes until just cooked through.
- Drain in a colander and place a towel over top. Steam for 15 minutes and remove the towel. Once cool enough to handle, cut the potatoes in half and place them in a medium bowl with the chicken stock. Stir gently to combine and set aside.
- In a small bowl, whisk together both vinegars, mustard, and salt. Slowly stream in the olive oil while whisking to create a vinaigrette. Pour the vinaigrette over the potatoes and add the chopped scallions and herbs. Refrigerate for at least one hour, and serve warm or at room temperature.