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5 from 1 vote

Lemony Potato Salad with Fresh Herbs

Bright and fresh, this lemony potato salad with fresh herbs is a tangy twist on the classic. Apple cider vinegar, lemon juice, and Dijon mustard give the dressing just the right amount of kick.
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Prep Time40 mins
Cook Time12 mins
Total Time52 mins
Course: Side Dish
Keyword: bbq side dish, easy side dish, gluten free, potato salad, potluck recipe, summer
Servings: 6
Calories: 245kcal
Author: Jess Smith via Inquiring Chef
Cost: $6.00

Equipment

  • Stockpot
  • Colander
  • Mixing Bowl
  • Whisk

Ingredients

  • 3 lbs Small potatoes, red, baby Yukon gold, or new, halved (or quartered if large)
  • 1 ½ Tbsp Apple Cider Vinegar
  • 1 Tbsp Fresh Lemon Juice
  • 1 tsp Dijon Mustard
  • ½ tsp Sugar
  • 1 tsp Kosher Salt
  • 2 Tbsp minced Shallots
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Chopped Fresh Herbs (I like a combination of basil, parsley, and a small amount of dill, but use any that you have on hand)

Instructions

  • Combine potatoes and 1 Tablespoon of salt in a large pot. Fill with water to completely cover.
  • Bring the water to a boil and then lower heat and simmer until potatoes are tender (test them for doneness by piercing them with a knife - they should be easily pierced by not fall apart), 8 to 12 minutes.
  • Drain the potatoes into a colander. Place the potatoes over the empty pot (off the heat) and cover with a clean kitchen towel. Let them steam and cool for 15 minutes while preparing the dressing. (Letting the potatoes steam prevents them from being water-logged.)
  • Whisk together apple cider vinegar, lemon juice, mustard, sugar, salt, and shallots. Slowly add in olive oil while whisking.
  • When potatoes have cooled, pour dressing slowly over top, gently folding it into the potatoes until they are well coated. (You may not need all of the dressing right away to complete coat the potatoes, but they may absorb more as they sit. If you have some dressing leftover, save it and you can stir some more into the potatoes right before serving.)
  • Let potato salad rest in the fridge for at least 2 and up to 24 hours for the flavors to blend.
  • Just before serving, fold in fresh herbs. Taste and season with some more salt, if needed.
  • Serve cool or at room temperature.

Nutrition

Calories: 245kcal | Carbohydrates: 37g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 440mg | Potassium: 1064mg | Fiber: 4g | Sugar: 4g | Vitamin A: 227IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 2mg