Garlic-Herb Potato Salad


So I meant to get this recipe up before Memorial Day because it’s pretty much the ultimate potluck/get-together potato salad buuuut sometimes I just get behind on things, sorry! The important thing is that I’ve shared it now and so you can have it for any get together you’ve got coming up this summer! Or just make it for a side dish for dinner tomorrow for your family then eat what’s left the following day for lunch (it does make a big batch, but you’ll be so glad it does!).

Garlic Herb Potato Salad | Cooking Classy

This Garlic-Herb Potato Salad is perfectly vibrant and flavorful thanks to the herbed vinaigrette dressing and it’s likely going to become a go to potato salad recipe for you. It’s easy to make and it’s the perfect use for all the herbs growing in the garden. This recipe will likely remind you of this Cumin Rubbed Grilled Chicken with Chimichurri Sauce I recently posted (if you happened to try it already), the flavors are very similar to that sauce but rather I swapped out the cilantro for herbs that are a perfect match for potatoes like chives and thyme and added some dijon mustard. This is one of those side dish recipes that’s so good you might just find yourself heading back for another serving before you’ve started the main dish. It’s the perfect summer side and I just can’t get enough of it!
Garlic Herb Potato Salad | Cooking Classy Garlic Herb Potato Salad | Cooking ClassyGarlic Herb Potato Salad | Cooking Classy

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Garlic-Herb Potato Salad

5 from 3 votes

One of the best potato salads you'll ever eat! It's packed with so much bright fresh flavor! Tender red potatoes are tossed with a simple lemon herb dressing and served warm or cold.

Course: Side Dish
Cuisine: American
Keyword: potato salad
Prep Time: 20 minutes
Servings: 8
Calories: 245 kcal
Author: Jaclyn


  • 3 lbs small red potatoes, scrubbed and rinsed and diced into small even size chunks (about 1-inch)
  • Salt
  • 1/2 cup olive oil (I prefer 1/4 cup extra-virgin 1/4 cup regular)
  • 2 Tbsp red wine vinegar
  • 1 1/2 Tbsp fresh lemon juice
  • 1 Tbsp dijon mustard
  • 3 cloves garlic, minced (1 Tbsp)
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup finely chopped fresh parsley (from about 1/2 cup cup packed leaves with some stem)
  • 2 1/2 Tbsp chopped fresh chives*
  • 1 Tbsp finely chopped fresh thyme


  1. Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).

  2. Bring to a boil over medium-high hea, then reduce heat to medium-low, cover and simmer until potatoes are just tender all the way through, about 10 - 15 minutes (they should pierce easily with a knife, but you also don't want them really tender/mushy). 

  3. Drain potatoes and let cool slightly, about 10 minutes**.

  4. While potatoes are cooking prepare the dressing - in a mixing bowl whisk together olive oil, red wine vinegar, lemon juice, mustard, garlic, pepper, parsley, chives and thyme. Season with salt to taste (about 1 1/2 tsp).

  5. Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
  6. Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.

Recipe Notes

  • *Other herbs of choice can be substituted for the chives and thyme. The parsley is a must but the others can be replaced with other herbs such as basil, tarragon, dill or rosemary. Just use what you like or what you've already got on hand.
  • **Cooling is recommend so potatoes don't fall apart while tossing. If you want to serve them hot then plate individual servings of potatoes and spoon dressing over each serving rather then tossing everything together.
Nutrition Facts
Garlic-Herb Potato Salad
Amount Per Serving
Calories 245 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 1g 5%
Sodium 635mg 26%
Potassium 797mg 23%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 2g
Protein 2g 4%
Vitamin A 6.1%
Vitamin C 25.9%
Calcium 2.6%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.


  • Sarah: I love this. We have an amazing local bagel place that makes the most delicious herb potato salad, so when I came across this, I thought we may be able to recreate it. It’s as close as I think we’ll ever come….for us, the most important herbs are fresh dill and chives, probably equally parts of dill, chives, and parsley. So, so good. September 2, 2018 at 8:19pm Reply

  • Tina: Soooo good. It was a hot day and I didn’t want potato salad with mayo. I got many requests for the recipe. July 27, 2018 at 5:02pm Reply

    • Jaclyn: Thanks for taking the time to leave positive feedback! July 28, 2018 at 11:58am Reply

  • Denise: I like thanks for keeping it simple easy access I like denise February 10, 2018 at 5:12am Reply

  • Holly: I think I made this last summer and loved it! Can this be prepared 2 days ahead of time? August 4, 2017 at 11:04pm Reply

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