With no mayo dressing this salad, this lemon herb vegan potato salad is perfect for a summer picnic or BBQ.

Lemon Herb Potato Salad

A mayo-free potato salad that is not lacking flavor!
Course Side
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 5 people
Author ijustmakesandwiches


To Cook the Potatoes

  • 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

Lemon Herb Dressing

  • 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


  1. 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.
  2. 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.
    I LOVE this potato salad and think it has to be summer staple especially here in Arizona where the temperatures are absolutely brutal!
  3. Once potatoes are done cooking, drain them in a colander and let them sit at room temperature until cooled enough to handle.
  4. Quarter (or sixth, depending on the size), your potatoes and add the bowl.
  5. Mix together until the potatoes are evenly coated with the herb and lemon mix. Season to taste with salt and pepper.

Recipe Notes

*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.