Tasty Herb Potato Salad

I’ve been making this herb potato salad on repeat all summer, and I’m convinced that using Yukon Gold potatoes is half the reason it tastes so good—they’re buttery and hold their shape perfectly without getting mushy. The fresh lemon juice and abundance of herbs make it so much brighter than your typical mayo-heavy potato salad, and honestly, I find myself craving it with just about everything from grilled chicken to simple sandwiches.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 15-18 g
• Fat: 54-62 g
• Carbohydrates: 105-120 g

Ingredients

For the potatoes:

• 2 lb Yukon Gold potatoes
• 1 tablespoon salt (for boiling water)

For the vinaigrette:

• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• 1 1/2 teaspoons Maille Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon honey (optional balance)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

For the herbs:

• 1/3 cup chives (finely sliced)
• 1/3 cup parsley (flat-leaf, chopped)
• 1 small shallot, finely minced

Step 1: Prepare the Mise en Place and Start Cooking Potatoes

• 2 lb Yukon Gold potatoes
• 1 tablespoon salt
• 2 cloves garlic, minced
• 1/3 cup chives
• 1/3 cup parsley
• 1 small shallot, finely minced

Cut the Yukon Gold potatoes into 1-inch cubes—this size is crucial because it allows them to cook through quickly (about 8 minutes) while still holding their shape.

While bringing a large pot of salted water to a boil, mince your garlic, finely slice your chives, chop your parsley, and finely mince your shallot.

Having everything prepped before the potatoes finish cooking means you can dress them while they're still warm, which helps them absorb the vinaigrette better.

Step 2: Cook the Potatoes Until Just Tender

• Cubed potatoes from Step 1

Add the cubed potatoes to the boiling salted water and cook for 8 minutes until they're just tender but still hold their shape when pierced with a fork.

You want them cooked through but not falling apart—overcooked potatoes will become mushy and won't hold the vinaigrette well.

Drain immediately in a colander and transfer to a large serving bowl while still warm.

Step 3: Build the Vinaigrette and Dress the Warm Potatoes

• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 1/2 teaspoons Maille Dijon mustard
• Minced garlic and shallot from Step 1
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon honey

In a small bowl, whisk together the Dijon mustard, minced garlic and shallot from Step 1, lemon juice, lemon zest, salt, and pepper.

The mustard acts as an emulsifier, helping the oil and lemon juice combine smoothly.

Slowly whisk in the extra-virgin olive oil until the vinaigrette is well combined and slightly thickened.

I always taste the dressing at this point and add a touch of honey if needed—it rounds out the acidity beautifully without making it noticeably sweet.

Pour this warm vinaigrette over the hot potatoes immediately, allowing them to absorb the flavors as they cool.

Step 4: Finish with Fresh Herbs and Serve

• Dressed potatoes from Step 3
• Chives, parsley, and minced garlic from Step 1

Add the fresh chives, parsley, and additional minced garlic from Step 1 to the dressed potatoes.

Gently toss everything together, being careful not to break up the potatoes.

I prefer to add the herbs just before serving so they stay bright and don't lose their vibrant color.

Taste and adjust seasoning if needed, then serve at room temperature or slightly warm.

Tasty Herb Potato Salad

Delicious Tasty Herb Potato Salad recipe with step-by-step instructions.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings: 6 servings

Calories: 975

Ingredients Method

Ingredients

  

For the potatoes

• 2 lb Yukon Gold potatoes
• 1 tablespoon salt (for boiling water)

For the vinaigrette

• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• 1 1/2 teaspoons Maille Dijon mustard
• 2 cloves garlic, minced
• 1/2 teaspoon honey (optional balance)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup extra-virgin olive oil

For the herbs

• 1/3 cup chives (finely sliced)
• 1/3 cup parsley (flat-leaf, chopped)
• 1 small shallot, finely minced

Method

 

1. Cut the Yukon Gold potatoes into 1-inch cubes—this size is crucial because it allows them to cook through quickly (about 8 minutes) while still holding their shape. While bringing a large pot of salted water to a boil, mince your garlic, finely slice your chives, chop your parsley, and finely mince your shallot. Having everything prepped before the potatoes finish cooking means you can dress them while they're still warm, which helps them absorb the vinaigrette better.
2. Add the cubed potatoes to the boiling salted water and cook for 8 minutes until they're just tender but still hold their shape when pierced with a fork. You want them cooked through but not falling apart—overcooked potatoes will become mushy and won't hold the vinaigrette well. Drain immediately in a colander and transfer to a large serving bowl while still warm.
3. In a small bowl, whisk together the Dijon mustard, minced garlic and shallot from Step 1, lemon juice, lemon zest, salt, and pepper. The mustard acts as an emulsifier, helping the oil and lemon juice combine smoothly. Slowly whisk in the extra-virgin olive oil until the vinaigrette is well combined and slightly thickened. I always taste the dressing at this point and add a touch of honey if needed—it rounds out the acidity beautifully without making it noticeably sweet. Pour this warm vinaigrette over the hot potatoes immediately, allowing them to absorb the flavors as they cool.
4. Add the fresh chives, parsley, and additional minced garlic from Step 1 to the dressed potatoes. Gently toss everything together, being careful not to break up the potatoes. I prefer to add the herbs just before serving so they stay bright and don't lose their vibrant color. Taste and adjust seasoning if needed, then serve at room temperature or slightly warm.