Easy New Potato Salad with Herbs and Lemon
This New Potato Salad is everything a potato salad should be: tender waxy potatoes, a punchy mustard-lemon dressing, and a shower of fresh herbs. No mayo, no heaviness, just bright, sunny flavors that pair with anything from grilled chicken to a simple picnic spread.
It comes together in about 30 minutes and tastes even better after sitting for a bit, so it’s a perfect make-ahead side for warm evenings.
Why This Potato Salad Works
New potatoes have thin skins and a creamy, almost buttery texture that holds up to a bold dressing. I steam them just until tender so they don’t turn watery.
The vinaigrette is a simple mix of whole-grain mustard, lemon juice, and olive oil. It clings to the warm potatoes and soaks in as the salad cools, giving every bite a tangy, herbal kick.
Ingredients
- 2 lb new potatoes: small waxy potatoes like red bliss or fingerlings, scrubbed clean and halved if large.
- 2 tbsp whole-grain mustard: the seeds add texture and a gentle heat.
- 1 lemon, juiced: about 3 tbsp, fresh is best.
- ¼ cup extra-virgin olive oil: use a good one, its fruitiness shines here.
- 1 small shallot, minced: gives a subtle bite without overpowering.
- 2 tbsp chopped fresh dill: the herb that makes it taste like summer.
- 2 tbsp chopped fresh parsley: flat-leaf or curly both work.
- 2 scallions, thinly sliced: or swap in snipped chives.
- Kosher salt and freshly ground black pepper
Variations / Substitutions
- Herb swap: try tarragon and chives for a French twist, or basil and mint for something more aromatic.
- Add creaminess: stir a spoonful of Greek yogurt or crème fraîche into the dressing for a richer spoonful.
- Different acid: swap lemon juice for white wine vinegar or champagne vinegar if that’s what you have.
- Extra bite: a teaspoon of rinsed capers or chopped cornichons brings a salty pop.
If you’re in the mood for a classic mayo-based version, take a look at our Classic Creamy Potato Salad.
How to Make Easy New Potato Salad with Herbs and Lemon
Step 1: Steam the Potatoes
Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add the 2 lb new potatoes, cover, and steam for 12 to 15 minutes, until a paring knife slides in with just a little resistance.
The potatoes should be tender but not mushy. You want them to hold their shape when you toss them later.
Step 2: Whisk the Dressing
While the potatoes steam, whisk together the 2 tbsp whole-grain mustard, lemon juice, minced shallot, a big pinch of salt, and a few grinds of pepper in a large bowl. Slowly drizzle in the ¼ cup olive oil, whisking until the dressing looks creamy and emulsified.
The mustard not only adds tang but helps bind the oil and lemon juice. Taste and adjust: it should be bright and sharp, a little salty.
Step 3: Toss the Warm Potatoes
When the potatoes are done, drain them and let them cool just until you can handle them. Cut into bite-sized chunks if needed, then add them to the dressing while they’re still quite warm and gently toss to coat.
Warm potatoes drink up the dressing better than cold ones. As you toss, the pieces will start to glisten, and the mustard seeds will stick in all the nooks.
Step 4: Fold in the Herbs and Serve
Let the salad sit for at least 10 minutes to absorb the flavors. Just before serving, scatter the 2 tbsp dill, 2 tbsp parsley, and sliced scallions over the potatoes and fold them through gently.
The herbs stay bright and fresh this way, rather than wilting. Serve the salad at room temperature, or chill it for later and bring it back out about 20 minutes before eating.
Tips for the Best New Potato Salad
- Choose waxy potatoes like Red Bliss, Yukon Gold, or fingerlings. They hold their shape and have a naturally buttery flavor. Starchy potatoes will break apart.
- Steam instead of boil. Boiling can waterlog the potatoes, which dilutes the dressing. Steaming keeps them firm and flavorful.
- If you like a little heat, add a pinch of red pepper flakes or a dab of prepared horseradish to the dressing.
- For extra crunch, toss in a handful of toasted pine nuts or thinly sliced celery just before serving.
Steam times vary by potato size:
| Potato size | Steam time |
|---|---|
| Small (1–2 inches) | 10–12 mins |
| Medium halves | 12–15 mins |
| Large chunks | 15–18 mins |
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days. The salad tastes even better after a day as the flavors meld. Let it sit out for about 20 minutes before serving to take the chill off, and give it a gentle toss.
What Goes Well With New Potato Salad
This salad is a natural with anything off the grill: think grilled chicken thighs, salmon fillets, or a simple steak. The lemon and herbs also brighten up roasted or pan-seared fish like halibut. For a vegetarian spread, pair it with a crusty quiche or a platter of roasted vegetables.
Frequently Asked Questions
Can I boil the potatoes instead of steaming?
Yes, gently boil them in salted water until just tender. Watch the time closely so they don’t absorb too much water and turn mushy.
Why did my potatoes fall apart?
You likely overcooked them or used a starchy variety. Stick to waxy potatoes and test early for doneness with a paring knife.
How do I revive leftover salad if it tastes dry?
A squeeze of fresh lemon, a drizzle of olive oil, and a pinch of salt will bring it right back to life.
Is this recipe vegan?
The base recipe is fully vegan. If you add the optional creamy swirl, use a plant-based yogurt to keep it that way.
Easy New Potato Salad with Herbs and Lemon Recipe
Ingredients
Method
- Steam the potatoes for 12 to 15 minutes until just tender, then drain and cut into chunks if needed.
- Whisk the mustard, lemon juice, shallot, salt, and pepper, then slowly whisk in the olive oil until emulsified.
- Toss the warm potatoes in the dressing and let them sit for at least 10 minutes.
- Fold in the dill, parsley, and scallions right before serving, and serve at room temperature.
