Summer is here and I’m sharing one of my favorite side dishes: herby potato salad. This is another mom-inspired dish that I absolutely loved growing up. I always loved a big plate with barbecued chicken, potato salad and corn on the cob.
This dish is creamy, citrusy and quick: all you need is 30 minutes.
Equipment needed for herby potato salad
You only need a couple items to create this dish:
- A large sheet pan – for roasting our potatoes in the oven. My favorite are the Williams Sonoma Gold Touch ones.
- Aluminum foil – the easiest way to keep your pan clean while roasting the potatoes. Or, juse grease your pan thoroughly before starting.
- A bowl – to mix cooled potatoes with our other ingredients.
Ingredients for herby potato salad
You only need a few things that you may already have in your pantry!
- 1 lb of mini yellow potatoes – I get the “mini” yellow potatoes from Trader Joe’s. You can certainly dice up normal sized ones as well.
- olive oil – to ensure that our potatoes crisp in the oven.
- mayonnaise – I use regular, full fat (gasp!) Hellmann’s.
- Dijon mustard – the creamy kind, not the seedy kind! Grey Poupon works.
- fresh dill – my favorite herb for this recipe. Roughly chop it.
- fresh thyme – not surprising that I love thyme with everything.
- juice from half a lemon
- salt & pepper
How to make herby potato salad
Let’s make it together!
Step 1
Bake the potatoes. Preheat the oven to 400℉. Line your baking sheet with foil. Place your chopped potatoes on the sheet and drizzle with olive oil, salt and pepper. Massage the potatoes with your hands until well coated. Place the sheet in the oven to roast for 15 minutes.
Step 2
Give them a toss. Remove the sheet from the oven and toss your potatoes with tongs or a spatula. Then place them in the oven to roast for an additional 10-15 minutes, until browned. A fork should be able to pierce them easily. Remove from the oven and them cool for about 15 minutes.
Step 3
Assemble. Place the potatoes in a bowl and add the mayonnaise, dijon mustard, lemon juice, dill and thyme. Mix with a spoon gently (don’t crush your potatoes). Add additional salt or pepper to taste. Serve immediately or refrigerate if you prefer it cold.
Storage Instructions
Put your potato salad in an airtight container and refrigerate. Consume within 1 week. Eat cold or heat in the microwave for 20 seconds if you prefer it less chilled.
What to plate your potato salad with
Looking for other dishes to pair with herby potato salad? This is the perfect recipe for my red wine beef and potato salad (a house favorite). Or try these:
Turkey Burgers with Garlic Aioli
Gochujang Roasted Brussels Sprouts with Goat Cheese
Honey Glazed Salmon with Beetroot Dill Sauce
Summer Pasta Salad with Pancetta, Broccoli and Tomatoes
Leave a review
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Herby Potato Salad
Equipment
- 1 large sheet pan for roasting
- aluminum foil
- 1 bowl for mixing
Ingredients
- 1 lb mini yellow potatoes halved or quartered
- 2 tbsp olive oil
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- ¼ cup fresh dill chopped
- 1 tbsp fresh thyme
- juice from half a lemon
- salt & pepper
Instructions
- Preheat the oven to 400℉. Line your baking sheet with foil. Place your chopped potatoes on the sheet and drizzle with olive oil, salt and pepper. Massage the potatoes with your hands until well coated. Place the sheet in the oven to roast for 15 minutes.1 lb mini yellow potatoes, 2 tbsp olive oil, salt & pepper
- Remove the sheet from the oven and toss your potatoes with tongs or a spatula. Then place them in the oven to roast for an additional 10-15 minutes, until browned. A fork should be able to pierce them easily. Remove from the oven and them cool for about 15 minutes.
- Place the potatoes in a bowl and add the mayonnaise, dijon mustard, lemon juice, dill and thyme. Mix with a spoon gently (don't crush your potatoes). Add additional salt or pepper to taste. Serve immediately or refrigerate if you prefer cold.2 tbsp mayonnaise, 1 tbsp Dijon mustard, ¼ cup fresh dill, 1 tbsp fresh thyme, juice from half a lemon
