Potato salad is an American favorite, but many classic versions rely heavily on mayonnaise and sugar. This lighter Herbed Potato Salad removes both and replaces them with bright, fresh ingredients—olive oil, mustard, vinegar, lemon and a generous mix of fresh herbs. The result is a tangy, herb-forward side dish that feels lighter and fresher than traditional potato salads. It’s a hit at backyard barbecues and pairs beautifully with grilled meats and sausages, including Beer Braised Bratwursts, or as a refreshing accompaniment to any seasonal meal.
Herbed Potato Salad Ingredients:
- 2.5 lbs. baby new potatoes (about 20–25 potatoes)
- 3 tbsp olive oil
- 2 tbsp whole grain mustard
- 2 green onions, thinly sliced (both white and green parts)
- 2 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1/2 tsp paprika
- 1 tbsp chopped tarragon
- 2 tbsp chopped parsley
- 1 tbsp chopped chives
Method:
1. In a steamer basket over simmering water or an electric steamer, steam the baby potatoes for about 18–22 minutes, or until a fork slides into the center easily but the potatoes remain intact—tender, not mushy. You want fully cooked centers without them falling apart. If you don’t have a steamer, cover and simmer the potatoes in a pot of salted water for a similar amount of time, checking for doneness with a fork.
2. While the potatoes are steaming, combine the dressing ingredients in a medium bowl: olive oil, whole grain mustard, red wine vinegar, lemon juice, paprika, sliced green onions and the chopped herbs (tarragon, parsley and chives). Whisk or stir until well blended. Taste and adjust seasoning with a pinch of salt and pepper if desired—this mixture should be bright and slightly tangy to complement the potatoes.
3. When the potatoes are cooked through, drain and let them cool just enough to handle. Slice each potato in half (or into quarters if some are larger) and transfer to a large mixing bowl.
4. Pour the mustard-herb dressing over the warm potatoes and toss gently to coat. The warm potatoes will absorb flavors more readily. Cover the bowl and refrigerate the salad for at least one hour, or up to overnight, to let the flavors meld. Chilling also firms the texture slightly, making the salad easier to serve.
5. To serve warm: preheat the oven to 350°F (175°C). Transfer the potato salad to an oven-safe dish, cover with foil, and bake just until heated through, about 15–20 minutes. Serve immediately. Alternatively, serve the salad chilled or at room temperature for a cooler, fresher presentation—both options work well depending on the season and menu.
Tips, Variations and Storage
- Make-ahead: This salad benefits from resting in the refrigerator for several hours or overnight so the herbs and dressing fully infuse the potatoes. Reheat gently if you prefer it warm.
- Herb swaps: If you don’t have tarragon, try dill or basil for a different herb profile. Increase or decrease amounts to match your taste.
- Mustard options: Whole grain mustard gives texture and a mild tang, but Dijon or spicy brown mustard work as alternatives.
- Add-ins: For extra crunch, stir in diced celery, thinly sliced radishes, or toasted sunflower seeds just before serving. For a more traditional twist, chopped hard-boiled egg can be added, though that increases richness compared to the light original.
- Serving ideas: This Herbed Potato Salad pairs well with grilled meats, roasted chicken, fish, or vegetarian mains, and is a refreshing side for outdoor gatherings or potlucks.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish if serving warm, or enjoy cold.
This mayonnaise-free Herbed Potato Salad is versatile, bright and easy to scale for a crowd. The combination of mustard, vinegar, lemon and fresh herbs keeps the flavors lively and fresh—perfect for summer dinners, picnics and weekend barbecues.