Why You’ll Love This Recipe
This red potato salad brings the perfect balance of bold garlic flavor, fresh herbs, and a light vinaigrette. It’s simple to prepare, packs a punch of flavor, and serves as a refreshing alternative to heavier, mayonnaise-based salads. It’s also vegetarian, gluten-free, and can easily be adapted for vegan diets. Whether served warm or chilled, this dish always impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
red potatoes
fresh parsley
fresh dill
fresh chives
garlic cloves
olive oil
red wine vinegar (or lemon juice)
Dijon mustard
salt
black pepper
Directions
- Wash and scrub the red potatoes. Cut them into halves or quarters, depending on size, for even cooking.
- Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes, or until fork-tender.
- While the potatoes cook, prepare the dressing. In a bowl or jar, whisk together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper.
- Finely chop the parsley, dill, and chives.
- Once the potatoes are cooked, drain them and let them cool slightly—just enough so they don’t steam the herbs.
- Toss warm potatoes with the dressing and fresh herbs. Mix gently to avoid breaking the potatoes.
- Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
Servings and timing
This recipe serves 6–8 people as a side dish.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
- Add protein: Toss in crumbled bacon or grilled chicken for a heartier dish.
- Make it vegan: Use maple syrup instead of honey if your dressing includes it.
- Extra crunch: Add thinly sliced celery or radishes.
- Zing it up: Add a splash of pickle juice or capers for tang.
- Try other herbs: Substitute or mix in basil, tarragon, or green onions for a different flavor profile.
Storage/Reheating
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days.
This dish is best served fresh or cold. If you want to serve it warm again, reheat gently in the microwave in short bursts, stirring in between, or bring to room temperature before serving. Avoid overheating to preserve the texture and fresh herb flavors.
FAQs
How do I keep the potatoes from falling apart in the salad?
Use waxy potatoes like red potatoes, and be careful not to overcook them. Toss gently to maintain their shape.
Can I make this salad ahead of time?
Yes, you can prepare it a day ahead. The flavors will deepen overnight in the fridge.
Should I peel the red potatoes?
No need to peel red potatoes—the skins are thin, nutritious, and add texture and color to the salad.
What herbs go best in this salad?
Fresh parsley, dill, and chives are traditional and add brightness. You can also use basil, tarragon, or thyme.
Can I use dried herbs instead of fresh?
Fresh herbs are recommended for flavor, but you can use dried in a pinch. Use about one-third the amount and mix them into the dressing.
Is this potato salad vegan?
Yes, if you use vegan-friendly Dijon mustard and no honey in the dressing, it’s fully vegan.
How long does this potato salad last in the fridge?
It will keep for up to 4 days in an airtight container.
Can I freeze this salad?
Potato salad doesn’t freeze well due to texture changes. It’s best enjoyed fresh or refrigerated.
Can I serve this salad warm?
Absolutely! This salad is delicious warm, room temperature, or cold.
What’s the best vinegar to use?
Red wine vinegar or lemon juice work well, but apple cider vinegar is another great option.
Conclusion
Garlicky Herb Red Potato Salad is a light, flavorful side that’s perfect for any occasion. With its blend of fresh herbs, tender potatoes, and zesty dressing, it’s a versatile and refreshing addition to your table. Whether you serve it warm or chilled, this salad delivers on taste and simplicity every time.
PrintGarlicky Herb Red Potato Salad
This Garlicky Herb Red Potato Salad is a light, mayo-free twist on the classic, featuring tender red potatoes tossed in a zesty garlic-herb vinaigrette. Perfect for warm-weather gatherings or any occasion that calls for a fresh and flavorful side dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings
- Category: Side Dish
- Method: Boiled
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 pounds red potatoes
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 2–3 garlic cloves, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar or lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon salt (plus more for boiling)
- 1/2 teaspoon black pepper
Instructions
- Wash and scrub the red potatoes. Cut them into halves or quarters depending on size for even cooking.
- Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then reduce to a simmer and cook for 10–15 minutes until fork-tender.
- While the potatoes cook, prepare the dressing by whisking together olive oil, red wine vinegar (or lemon juice), Dijon mustard, minced garlic, salt, and pepper in a bowl or jar.
- Finely chop the parsley, dill, and chives.
- Drain the cooked potatoes and let them cool slightly so they don’t steam the herbs.
- Toss the warm potatoes with the dressing and fresh herbs, mixing gently to avoid breaking the potatoes.
- Taste and adjust seasoning as needed. Serve warm, at room temperature, or chilled.
Notes
- Use waxy red potatoes to help the salad hold its shape.
- Let potatoes cool slightly before mixing to preserve the herbs’ freshness.
- This salad can be served warm, room temperature, or chilled.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
