Creamy Potato Salad With Fresh Herbs

creamy potato salad with fresh herbs

Late June/early July is dig-the-potatoes season (or find freshly dug potatoes at your favorite farmers market). It’s also the season for picnics and potlucks and backyard eating. This recipe makes the most of fresh potatoes and fresh herbs with just a bit of mayonnaise (or a vegan substitute) to hold it all together. You’ll be surprised at how much flavor this summer side brings to the table. Enjoy it with seafood or chicken on the grill — or veggie kebabs or portobellos.

Makes 8 servings

Inspired by


  • 3 pounds small potatoes
  • 3 medium green onions, thinly sliced
  • 1 red pepper, diced
  • 3 Tbsp. rice vinegar
  • 3/4 cup mayonnaise (homemade takes it to the next level)
  • 1-1/2 tsp. fine sea salt
  • 3/4 tsp. freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp. fresh dill, chopped
  • 1 lemon, zested


  1. Bring potatoes to a boil in a large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain. Let stand until cool enough to handle, about 20 minutes.
  2. Cut potatoes into bite-sized pieces. Place in large bowl. Sprinkle green onions and red pepper on top.
  3. In a separate bowl, mix together vinegar, mayonnaise, salt, pepper, herbs and lemon zest. Stir seasonings into vegetable bowl until all is well-mixed.
  4. Cover and chill. Can be made 8 hours ahead. Serve cold.