Potato Salad with Fresh Herbs

by Michelle Fierek

This summer, try something different than the usual mayo-based potato salad. This lighter version is bright, flavorful, and sprinkled with a mix of your favorite fresh herbs. The key to a good potato salad is to salt the water generously to infuse flavor into the potatoes as they cook. Also, by tossing the potatoes while still warm in a tangy vinaigrette, they soak up even more flavor. Don’t be shy with the fresh herbs! I love the blend of chives, tarragon, dill, and parsley here, but feel free to substitute with your favorites!

Serves 6




2 pounds small yellow or red potatoes, washed and quartered

1 tablespoon salt (for cooking water)

6 tablespoons olive oil

2 tablespoons white wine vinegar

Juice of half a lemon

2 teaspoons Dijon mustard

1 teaspoon kosher salt (to taste)

1/2 teaspoon pepper

Pinch of sugar

2 tablespoons fresh chives, chopped

2 tablespoons fresh dill, chopped

2 tablespoons fresh tarragon, chopped

2 tablespoons fresh parsley, chopped


1) In a large saucepan, add potatoes and cover with cold water by 1 inch, and add 1 tablespoon of salt. Bring to a boil, then reduce heat to medium and cook until potatoes are fork tender (about 10 minutes). Do not overcook! Drain well and add to a large bowl. Set aside to cool slightly.

2)  In a small bowl, whisk vinegar, lemon juice, Dijon, olive oil, salt, pepper, and pinch of sugar.

3) Drizzle the dressing over warm potatoes and gently toss to absorb.  Add fresh herbs and gently toss again. Taste and adjust seasoning as desired.