The produce from the garden and lots of fresh herbs carry on. Even with the weather cooling and the temperatures on the brink of cold I’m not giving up on the herbs or the garden just yet. This herbed potato salad is a simple potato salad recipe that highlights all those herbs without any mayonnaise!

Keeping it Simple

One thing I really love is a warm potato salad, think french-styple potato salad like nicoise salad. This is a bit of a nod to a classic french potato salad like that. No mayonnaise, lots of flavor and a bit of bite thanks to the red wine vinegar.

Before you go and dry all your herbs, consider making this herb potato salad, delicious cold, warm or at room temperature! Serve it up to your family or friends in a large bowl and thanks to the fresh parsley, oregano and thyme, I guarantee many will love it.

This delicious potato salad has a great simple dressing that can be used for potato salad like I did here or drizzled over hard boiled eggs. You could also make some hard-boiled eggs and add them to the salad to call it lunch. Crumble on some feta cheese with plenty of fresh herbs and now you’re talking fancy lunch!

It’s an easy side dish to have this Fall when the weather is beautiful out and those backyard barbecues and family picnics are enjoyed without the stifling heat. The last several times a mayonnaise-based or traditional potato salad has shown up at potlucks my kids haven’t been interested. This on the other hand has them interested.

Some Thoughts on Potatoes

I like to get tri-colored baby potatoes, but smaller new potatoes, fingerling potatoes, or yellow potatoes would work well here also. There are several kind of potatoes that will work! You’ll just want to make sure you cook them long enough til tender. I wouldn’t use russet potatoes, and I wouldn’t use roasted potatoes. For this herby potato salad just wash your potatoes and slice them before boiling. Personally I think peeling them is personal preference!

Cooking Tips

Once your potatoes are fork tender drain them in a colander and transfer to a large mixing bowl. No need to save the reserved cooking water from your large pot. Don’t rinse the potatoes!

I like to quickly get them into a large bowl and with your dressing prepared while they’re cooking you’ll drizzle that on top. The warm potatoes will more easily soak in the delicious olive oil dressing you’ve prepared with all those herbs!

When it comes to making the dressing I like to use a large mason jar, but a any bowl will do. The mason jar I find is easiest to simply shake and taste as needing. You may find you need another pinch of salt or a squeeze of lemon juice.

That’s about it! Adjust seasoning as you need with kosher salt and pepper and adjust the herbs you like as well. I love parsley, oregano and thyme. It’s such a great recipe for summer cookout, memorial day or just a simple Friday. I’m actually making it this evening as a side dish with some grilled steak on a casual Friday night. Simple dinner, done!

My hope is that when you hop onto my site you’ll find tasty doable recipes. You’ll realize you have all these ingredients in your home and garden too, and you’ll see that making potato salad is much better than buying it in a container from the store!

Late Summer Herb Potato Salad

A nod to still enjoying the late summer bounty with a mayonnaise free potato salad.

Print Recipe Pin Recipe

Prep Time 30

Course Side Dish

Servings 8

Ingredients

2 lb Yukon gold potatoes red skinned potatoes would work here too!
1/4 cup red wine vinegar
1/2 cup olive oil
4 cloves garlic
2 T dijon mustard
1/4 cup mixed herbs. I used thyme oregano, basil and thyme
2 tsp kosher salt for potato cooking water
1 tsp kosher salt for dressing

Instructions

First, boil the potatoes. I cut mine which made the process go even more quickly but you can boil them whole and then cut them once they’re cool. I recommend cutting into halves or fourths and then draining them once they are fork tender. Place the warm potatoes into a bowl.
In a mason jar mix the vinegar through herbs and shake well. Pour just enough of the dressing on the potatoes to coat, reserving the rest for another use.
Enjoy warm or place in the fridge and allow to cool for several hours before eating.

Enjoy this one. I know you can make it, and when you do be sure to tell me over @lbsgoodspoon on IG and with the hashtag #lbsgoodspoon