Creamy Lemon Herb Potato Salad
This creamy lemon herb potato salad is the side dish I reach for when I want something bright and fresh, miles away from the heavy, gloppy ones at the grocery store.
It’s tossed with a tangy yogurt dressing and a pile of dill, parsley, and chives that stays grassy and vibrant. Tuck it next to grilled chicken or pack it for lunch; the flavors deepen overnight.
What Makes This Potato Salad So Good
I keep coming back to this version because the dressing is light but still cloaks every potato wedge without feeling heavy. The lemon zest and a generous pinch of salt pull out the earthy sweetness of the potatoes, and the herbs stay perky instead of wilting.
Most potato salads lean on a mountain of mayo to taste good. Here, yogurt and a small spoonful of Dijon do the work, so it’s tangy instead of rich. It takes about 30 minutes of hands-on time, and you can make it a day ahead. The flavors actually improve as it chills.
Ingredients
- 2 lbs (900g) waxy potatoes (Yukon Gold or red): scrubbed and cut into 1-inch chunks.
- 2 tsp salt, plus more to taste: for the cooking water and finishing.
- 1/2 cup (120g) plain Greek yogurt: full-fat gives the creamiest dressing.
- 2 tbsp mayonnaise: adds a subtle silkiness without tasting heavy.
- 1 tsp Dijon mustard: a mild, tangy backbone.
- 1 lemon, zest and juice: about 2–3 tbsp juice.
- 1/4 cup finely chopped fresh dill.
- 1/4 cup finely chopped fresh flat-leaf parsley.
- 2 tbsp finely chopped fresh chives, plus extra for garnish.
- 1/2 tsp freshly ground black pepper.
- 1/2 tsp granulated sugar (optional): tames any sharp lemon notes.
Variations / Substitutions
- Other herbs: swap in tarragon, basil, or mint for a different fresh angle.
- Potatoes: small new potatoes or fingerlings work well; just keep the skins on.
- Dairy-free: replace the yogurt and mayo with an equal amount of vegan mayo and a splash of plant-based milk to thin.
- Extra crunch: fold in finely diced celery or radishes right before serving.
- A little heat: whisk a pinch of cayenne or a minced jalapeño into the dressing.
If you like this, try my Classic American Potato Salad.
How to Make Creamy Lemon Herb Potato Salad
Step 1: Boil the Potatoes
Place the potato chunks in a large pot and cover with cold water by a couple inches. Stir in the 2 teaspoons of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cook until the potatoes are easily pierced with a fork but not falling apart, 10 to 12 minutes from when the water starts simmering.
Drain them in a colander and let them sit and steam-dry for 5 minutes. This helps the dressing cling instead of sliding off.
Step 2: Whisk the Dressing
While the potatoes cook, whisk together the yogurt, mayonnaise, Dijon mustard, lemon zest, lemon juice, and black pepper in a large bowl. Taste and add the 1/2 teaspoon of sugar if the lemon feels too sharp.
The dressing should be thick but pourable. If it seems stiff, thin it with a teaspoon of water or extra lemon juice. You want a consistency that coats the back of a spoon.
Step 3: Fold Everything Together
Add the chopped dill, parsley, and chives to the dressing and stir to combine. Tip in the warm potatoes and use a rubber spatula to fold everything gently, being careful not to mash the chunks.
Warm potatoes soak up the dressing better than cold ones. You’ll see them turn glossy and the herbs will speckle every piece. Once combined, let the salad sit at room temperature for 15 minutes to mellow the flavors, then cover and refrigerate for at least 1 hour, or overnight.
Step 4: Toss and Garnish Before Serving
Before serving, take the salad out of the fridge and let it sit for 10 minutes to lose the deep chill. Give it a good toss so the dressing redistributes, then taste and add more salt or lemon juice if it needs it.
Pile the salad into a serving bowl and scatter the reserved chives over the top. Serve cool, not icy cold.
A Few Notes Before You Start
- Salt the cooking water generously. That’s your only chance to season the potatoes from the inside.
- Chop the herbs right before you fold them in. Pre-chopped herbs can darken and lose their punch.
- If your potatoes threaten to crumble during boiling, pull them out a minute early. They’ll finish cooking as they steam in the colander.
Storing Leftovers
- Refrigerate: in an airtight container for up to 3 days. The salad tastes even better on day two.
- Serve cold: straight from the fridge, but let it sit out for 10 to 15 minutes first. A fresh squeeze of lemon before serving wakes everything up.
What Goes Well With Herb Potato Salad
Grilled chicken thighs are my go-to pairing. The char and smoke set off the lemon and herbs beautifully. For a heartier plate, pull-apart ribs with a sticky glaze balance the fresh, tangy salad. A simple roasted salmon fillet, seasoned with just salt and pepper, keeps the meal light and lets the potato salad shine.
Frequently Asked Questions
Can I use dried herbs instead of fresh?
No, dried herbs won’t deliver the same bright flavor. In a pinch you could substitute 1 tablespoon dried dill and 1 tablespoon dried parsley, but the result will be more muted and the herbs will darken the dressing faster.
Can I use a different type of potato?
Stick with waxy potatoes like Yukon Gold or red. Floury russets will fall apart when you fold and turn the salad into a mashed texture.
Is there a way to make this without mayonnaise?
Yes. Swap the mayonnaise with an extra 2 tablespoons of Greek yogurt, or use the same amount of your favorite vegan mayo. The dressing will be a little leaner but still creamy.
Do I need to peel the potatoes?
No. Just scrub them well. The skins add a little earthy texture and hold the chunks together better during folding.
Creamy Lemon Herb Potato Salad Recipe
Ingredients
Method
- Put potatoes in a pot, cover with cold water, and stir in the salt. Bring to a boil, then simmer until fork-tender, 10–12 minutes. Drain and let steam-dry 5 minutes.
- Whisk yogurt, mayo, Dijon, lemon zest, lemon juice, and pepper. Taste and add sugar if needed.
- Stir dill, parsley, and chives into the dressing. Fold in the warm potatoes, then let sit at room temperature 15 minutes. Cover and refrigerate at least 1 hour.
- Before serving, let the salad sit out 10 minutes, toss, and adjust salt or lemon. Transfer to a bowl and garnish with extra chives.
