With no mayo dressing this salad, this lemon herb vegan potato salad is perfect for a summer picnic or BBQ.
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At my last job, I got to work with some of the most talented chefs and cooks in my entire cooking history. One of the chefs, in particular, had an extensive palate and had a way of making certain flavors work together flawlessly! One of the dishes he made that I remember was this Fried Moroccan Chicken dish served with a lemon herb potato salad and a chile-honey sauce. Man oh man was it good! It all flowed so well together and I very much looked forward to chances to be able to have this for dinner after an all-day shift.
I LOVE this potato salad and think it has to be summer staple especially here in Arizona where the temperatures are absolutely brutal! I am, by all means, a true fan of traditional mayo-based potato salad; however, when you need to be at an all-day BBQ picnic outside… well, we all know how mayo gets when it sits for a bit too long. This potato salad is perfect for an all-day BBQ at the park or beach or what have you because lemon juice and herbs stay fine all day long! I actually prefer this salad at room temperature.
Now, let me give you some special notes on potatoes in order for this salad to just come to ya at a moment’s notice.
Not all potatoes are created equal
What I mean by that is that you can’t just use any ol’ potato for this salad. Potatoes have varying levels of starch in them. What kinda helps bind a potato salad as well as it does (mayo-based or not) is how much starch is in your potatoes. Red potatoes are very starchy and are ideal for potato salad. Your russets or Idaho potatoes are less starchy and are best baked. So! Red potatoes are prime for potato salad! Yukon Golds are the second option if reds aren’t available, though it’s not as good.
Potatoes are like sponges
When cooking potatoes, it’s always best to season a little too liberally (or what some might deem too liberal) because potatoes soak up whatever is around them. So when you sprinkle salt on potatoes, do just a bit more and see how much more flavorful the potatoes become.
Here are some helpful tips to making this potato salad as flavorful as possible
- Start with the water! Season your water well with salt and some herbs along with garlic. The flavors will be absorbed into the potato and will make a difference. Trust me! You can feel free to make two different batches, one with all the fun things in the water and one without. Love your potatoes in the beginning and they’ll do wonderful things for you in the end product.
- Don’t chill your potatoes before throwing them into the herb and lemon marinade. Think about French fries: because potatoes are like sponges, they absorb anything you put on them when they’re hot. When French fries are taken out of the fryer, they are immediately sprinkled with salt, because that’s the optimum time to season them. Now, you don’t need to immediately dump the potatoes from the water into the mix, let them cool down first and then add them to the herbs and the lemon when they’re still warm. The potatoes will soak up all of that love and you’ll get a better salad.
There ya have it! You get a recipe and some tips. What a lucky day! Now, make this potato salad and take it to your next BBQ outing; I promise it will be a hit.
Pair this potato salad with my Moroccan Grilled Chicken for a perfect BBQ dinner!
Happy eating everyone and let me know how you like this gem.
- 2 pounds red potaotes
- 1 ounce fresh thyme
- 1 head garlic cut head in half (don't worry about the skins
- 1 each bay leaf
- 2 tablespoons salt
- 1/4 cup dill rough chop
- 1/4 cup parsely chopped
- 2 T chives chopped
- 2 each lemons zested and juiced
- 1/3-1/2 cup EVOO the good stuff!
- To Taste salt and black pepper
Put the potatoes and the aromatics in a large pot, fill with water and bring up to a boil. Reduce heat to medium and let cook for about 45 minutes or until fork tender.
Meanwhile, chop your herbs, zest and juice your lemons. Throw them all into a mixing bowl, along with the oil. Mix until everything looks wet.
Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
Quarter (or sixth, depending on the size), your potatoes and add the bowl.
Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with salt and pepper.
*This salad is best when it's had a day to sit and eaten at room temperature. Make this salad a day ahead of the big BBQ and take out a few hours before to take the chill off this salad *When seasoning this salad, error on the side of what you may think is too much. If you make this salad a day ahead, season the potatoes a bit extra as they will absorb more flavor overnight.