Fresh Herb Potato Salad ~
Roasted potatoes with simple seasonings and garden-fresh herbs.
Serve with BBQ Burgers or Southern Fried Cauliflower.
Herbed Potato Salad
I like this herby potato salad recipe because it’s easy to make in just a few steps. The fresh flavor makes this simple potato salad a great no-mayo potato salad option for backyard barbecues, potlucks, or as a light and refreshing side dish.
Pickle juice is the secret ingredient for adding the perfect balance of acidity and brininess. This tangy addition, combined with lots of fresh herbs, transforms ordinary potatoes into a dish that’s bursting with bright, herbaceous flavor. This salad tastes even better the next day as the pickle juice is absorbed by the potatoes, and the flavors have more time to meld together.
Ingredients for Fresh Herb Potato Salad
You will need the following:
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 cup dill pickle juice
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Ingredient Notes
- Yukon Gold Potatoes – These yellow potatoes are preferred for their creamy texture, subtle sweetness, and their ability to hold up well in salads. Baby potatoes are perfect due to their thin skins and convenient size. Alternatively, small red potatoes (new potatoes) or fingerling potatoes work well in this recipe.
- Olive Oil – This serves as the base for the seasoning mixture, helping to coat the potatoes evenly and enhance their flavor during roasting.
- Seasonings – A simple blend of salt, black pepper, and garlic powder adds depth to the potatoes without overpowering their natural taste.
- Dill Pickle Juice – This secret ingredient infuses the salad with a tangy and slightly salty kick. If pickle juice isn’t your favorite, you can substitute it with lemon juice or white wine vinegar for a different but still delicious flavor profile.
- Fresh Herbs – Fresh dill and parsley bring a burst of color and freshness. Chopped scallions (green onions) can be added for an extra layer of flavor.
How to Make Fresh Herb Potato Salad
STEP ONE: Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
STEP TWO: Prepare the potatoes: Halve or quarter the potatoes into bite-size pieces. Place the cut potatoes in a large bowl and set aside.
STEP THREE: Season the potatoes: In a small bowl, whisk together the olive oil, salt, black pepper, and garlic powder. Pour this mixture over the potatoes and toss to coat them thoroughly.
STEP FOUR: Roast the potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Keep the bowl handy. Roast the potatoes for about 20 minutes, or until they are easily pierced with a fork.
STEP FIVE: Add the pickle juice: Transfer the warm potatoes back to the large bowl. Pour the dill pickle juice over the potatoes and toss to coat them evenly.
STEP SIX: Add the herbs: Stir in the finely chopped dill and parsley. Adjust the seasoning to taste, and serve the salad warm or at room temperature.
Optional Add-Ins
Customize your potato salad by adding one or more:
- Red Onion – Thinly sliced red onion adds a sharp, slightly sweet crunch that complements the creamy potatoes and fresh herbs.
- Lemon Zest – A light sprinkling of lemon zest brightens the salad with a citrusy aroma and a burst of fresh flavor that pairs perfectly with the dill and parsley.
- Capers – Adding a tablespoon of capers introduces a briny, tangy element that enhances the overall flavor complexity of the salad.
FAQ
- Can I make this salad ahead of time? Yes, this salad can be made a day in advance and kept in an airtight container in the refrigerator. The flavors improve as they have time to meld together overnight.
- Can I use other herbs in this salad? Absolutely! Try experimenting with other herbs such as fresh basil, chives, or cilantro. Each will give the salad a unique flavor twist.
- Is this salad suitable for a vegan diet? Yes, this Fresh Herb Potato Salad is completely vegan.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad is delicious cold or at room temperature, making it a great option for a quick lunch.
More Recipes You’ll Love!
- Crispy Dill Potatoes
- Lemon Roasted Potatoes
- Cucumber Couscous Salad
- Roasted Leek Greens Salad
- Parsley Potato Salad
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Fresh Herb Potato Salad
Ingredients
- 1 1/2 pounds Yukon Gold potatoes
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic powder
- 1/4 cup dill pickle juice
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh parsley finely chopped
Instructions
- Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- Halve or quarter the potatoes into bite-size pieces. Place the cut potatoes in a large bowl and set aside.
- In a small bowl, whisk together the olive oil, salt, black pepper, and garlic powder. Pour this mixture over the potatoes and toss to coat them thoroughly.
- Spread the coated potatoes in a single layer on the prepared baking sheet. Keep the bowl handy. Roast the potatoes for about 20 minutes, or until they are easily pierced with a fork.
- Transfer the warm potatoes back to the large bowl. Pour the dill pickle juice over the potatoes and toss to coat them evenly.
- Stir in the finely chopped dill and parsley. Adjust the seasoning to taste, and serve the salad warm or at room temperature.
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