Garlic-Herb Potato Salad

Published May 31, 2016. Updated June 26, 2018

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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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5 from 11 votes

Garlic-Herb Potato Salad

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.
Servings: 8
Prep20 minutes
Cook25 minutes
Cool time10 minutes
Ready in: 45 minutes



  • Place potatoes in a large pot  and cover with water by an inch or two. Season water with salt (about  1 Tbsp).
  • Bring to a boil over medium-high heat, 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). 
  • Drain potatoes and let cool slightly, about 10 minutes**.
  • 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).
  • Let mixture rest while potatoes continue to cook and cool slightly, then once potatoes are ready, pour drained potatoes into a large mixing bowl. 
  • Pour dressing over top and gently toss just a few times to coat. Serve warm or chilled.


  • *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*
Fat 13g20%
Saturated Fat 1g6%
Sodium 635mg28%
Potassium 797mg23%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 2g2%
Protein 2g4%
Vitamin A 305IU6%
Vitamin C 21.4mg26%
Calcium 26mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.