No Mayo Herb Potato Salad

Make No Mayo Herb Potato Salad with bright lemon, mustard, and fresh herbs for a vibrant, crowd-pleasing side.

Ingredients

• 2 pounds (907g) small yellow or red potatoes
• 2 teaspoons Dijon mustard
• 1 ½ teaspoons finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar or champagne vinegar
• 6 tablespoons extra virgin olive oil
• 3 medium green onions, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh dill
• Salt and freshly ground black pepper, to taste

Instructions

Step 1: Boil the potatoes

Add the potatoes to a large stockpot and cover with cold water by about 2 inches. Stir in a generous tablespoon of salt, bring the water to a vigorous boil, then reduce to a gentle simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes. Drain them thoroughly and set the potatoes aside to cool until they are easy to handle.

Step 2: Cut and assemble the potatoes

When the potatoes are cool enough to touch, cut them into bite-sized chunks or slice them into thin rounds depending on the texture you prefer. Transfer the cut potatoes into a large, sturdy salad bowl so they’re ready to receive the dressing — keep the skins on for extra texture and color.

Step 3: Whisk the dressing, toss, and let the potatoes rest

Whisk together the Dijon mustard, finely grated lemon zest, fresh lemon juice, red wine (or champagne) vinegar, and extra-virgin olive oil until the mixture is creamy and emulsified; season to taste with salt and freshly ground black pepper. Pour all but about 1/4 cup of the dressing over the warm potatoes and toss gently so every piece is glossy and coated; set the dressed potatoes aside for five minutes so they absorb the flavors (it will seem like a lot of dressing at first, but the potatoes will take it in).

Step 4: Fold in scallions and fresh herbs, finish, and serve

Add the thinly sliced green onions, chopped parsley, mint, and dill to the bowl and toss gently but thoroughly so the herbs stay vibrant and distributed without turning into mush. Taste and, if the salad seems a touch dry, add a splash of the reserved dressing. Serve warm straight away, or cover and chill and serve cold — either way, finish with an extra sprinkle of lemon zest and a drizzle of olive oil for shine.

Notes

• Use firm, small yellow or red potatoes for best texture.
• Reserve some dressing to adjust seasoning after adding herbs.
• Add fresh herbs just before serving for maximum brightness.
• Store up to 3 days in an airtight container; refresh with extra herbs.
• Swap vinegars or herbs to customize flavors.