Lemon Potato Salad

This no mayo Lemon Potato Salad is light, zesty, and filled with fresh flavor. Tossed with olive oil, garlic, and plenty of herbs, it’s the perfect side for barbecues and picnics.

Plus, it’s just as delicious warm as it is at room temperature!

Don’t get me wrong — I love a classic potato salad. But sometimes, I want something bright and herby instead of creamy. And that’s where this simple side dish comes in!

The fresh lemon juice and zest give it a bold, citrusy kick that keeps every bite light and vibrant. Meanwhile, the warm potatoes soak up all that garlicky, herby goodness, making the flavor even better as it sits.

It’s the kind of side dish that feels fancy enough for guests but easy enough for weeknights. I love pairing it with grilled chicken, fish, or burgers — and honestly, I’ve been known to sneak a forkful straight from the fridge!

Lemon Potato Salad Recipe Ingredients

• Potatoes: For the best texture, choose potatoes that stay firm after boiling, such as small red or yellow potatoes. When in doubt, look for baby potatoes.
• Lemon Juice & Zest: Fresh lemon is a must! The juice adds zing, and the zest packs in extra citrusy flavor. Your kitchen will smell amazing — trust me on this one.
• Green Onions: These add a mild onion flavor without being too sharp. Plus, they add a nice bit of crunch to balance out the tender potatoes.
• Fresh Herbs: A vibrant mix of parsley, mint, and dill brings layers of freshness. Parsley offers a clean, peppery taste; mint introduces a cool undertone; and dill adds that distinctive tangy flavor. Chop them just before adding to maintain their vibrant color and aroma.
• Dijon Mustard: This sneaky ingredient pulls double duty — it thickens the dressing and adds a lovely tang that makes everything pop.
• Extra Virgin Olive Oil: This is the heart of the dressing, so pick a good one! It adds richness without overpowering the fresh flavors.
• Honey: Just a little helps balance the acidity of the lemon, rounding out the flavors without adding noticeable sweetness.
• Garlic: One or two cloves, minced nice and fine, add a punch of savory flavor. If you're a garlic lover (like me), go ahead and sneak in an extra clove.
• Kosher Salt & Freshly Ground Black Pepper: Don’t skip these! They’re the magic touch that ties all the flavors together. Season as you go, tasting along the way for the perfect balance.

What Are the Best Potatoes for Potato Salad?

When it comes to potato salad, waxy potatoes are where it’s at! They hold their shape after boiling, giving you firm, creamy bites instead of a mushy mess.

Yukon Gold, Red Bliss, or fingerling potatoes are perfect. They’ve got thin skins (so no peeling needed!) and a buttery texture that works beautifully with tangy dressings.

Russets? Save those for mashed potatoes — they tend to break down too easily here.

For the best results, slice your potatoes before boiling so they soak up the dressing better. And don’t forget to toss them in the dressing while they’re still warm — that’s the secret to a super flavorful and refreshing potato salad!

How to Make Lemon Herb Potato Salad

This easy no mayo potato salad comes together in just a few simple steps, and the result is so fresh and flavorful.

I was amazed at how different it is from the usual, creamy, mayonnaise-based recipes. But the basic recipe is more or less the same. If you like French potato salad, you'll love it!

1. Prep the Potatoes: Cut the unpeeled potatoes into 1-inch chunks and place them in a large pot.

2. Cook the Potatoes: Cover with cold water, add a generous pinch of salt, and bring to a boil over medium-high heat. Reduce to a simmer and cook for 7–10 minutes, or until just fork-tender. Starting with cold water helps the potatoes cook evenly, so they’re soft inside without falling apart.

3. Drain and Transfer: Drain the potatoes well, then immediately transfer them to a large bowl. Moving them straight to the bowl while hot is key — they’ll soak up the dressing much better this way.

4. Make the Dressing: While the potatoes cook, whisk the olive oil, lemon juice, lemon zest, garlic, Dijon mustard, and honey in a small bowl until combined. Season with salt and freshly ground black pepper to taste. I always give the dressing a quick taste here — it's easier to adjust seasoning before adding it to the potatoes.

5. Coat the Potatoes: Pour half of the dressing over the hot potatoes and gently stir until well coated. Let them marinate for at least 20–30 minutes so they can soak up all that zesty goodness. This resting step is crucial — it’s where the magic happens!

6. Add the Herbs: Once the potatoes have rested, add the remaining dressing, sliced green onions, parsley, mint, and dill. Toss gently to combine. Fresh herbs bring everything to life, so I always add them just before serving.

7. Taste and Serve: Taste and adjust the seasoning if needed. Serve warm or at room temperature — this salad tastes even better after a little time to mingle. Enjoy!

Recipe Tips & Variations

I've made this lemon potato salad more times than I can count, and along the way, I've learned a few tricks to make it even better. Whether you're looking to boost flavor, add texture, or switch things up, these tips and variations have you covered!

• Don't rush the marinade. There's nothing worse than biting into a bland spud, right? That's why you need to let them marinate for at least 20-30 minutes. Add the dressing while they're hot so they absorb as much flavor as possible!
• Salt the water properly. If I've said it once, I've said it a thousand times: don't be afraid to salt the cooking water. You want about 1-2 tablespoons per gallon of water. This simple trick ensures properly seasoned potatoes.
• Cut the potatoes. While I do recommend baby/small potatoes, you still need to at least cut them in half. This allows for better absorption of the dressing.
• Fresh is best. Freshly squeezed lemon juice and zest are essential for a bright, tangy flavor. Avoid bottled lemon juice, which has a synthetic taste.
• Balance the flavor. If the lemon flavor is too strong, add a touch more honey or olive oil to round out the dressing. I've also tried it with half lemon juice and apple cider vinegar, plus a pinch of red pepper flakes, and it was delish!
• Get a step ahead. Prepare the dressing up to 2 days in advance and store it in the fridge. Let it come to room temperature and whisk before tossing with the warm potatoes.
• Try tasty add-ins. Add capers, diced preserved lemon, or crumbled feta cheese for a Mediterranean flair. I also like it with crispy bacon, fresh corn kernels, sliced celery, diced pickles, or even hard boiled eggs for a boost of protein.

How to Store Leftovers

Since this is one of my favorite potato salads, I rarely have leftovers. But if you do, fear not! It stores really well in the fridge.

In fact, the flavors only get better over time. Here’s how to keep it fresh and delicious.

To Store: Place leftover potato salad in an airtight container and refrigerate for 3–5 days. For optimal flavor, allow the salad to sit at room temperature for about 15–20 minutes before serving.

Note: The herbs may lose their color as the salad sits. That's okay! I usually add a few extra as garnish if it’s been in the fridge for more than a day. Plus a bit of additional lemon juice to brighten it up.

More Potato Sides You'll Love

Crispy Smashed Potato Salad
Creamy American Potato Salad
Greek Lemon Potatoes
Baked Parmesan Garlic Potato Wedges