This herby potato salad recipe is my go-to for picnics and potlucks: tender new potatoes enveloped in a mustardy vinaigrette and covered in an almost-too-much but somehow-just-right amount of parsley, dill, chives and tarragon. Ridiculously good. Universally loved. Always a win.
When it comes to potato salad, I’m a little picky. I’ve never been a fan of the mayo-drenched version usually served at potlucks. You know the one. It’s a little mushy and reads like a bit like chunky cold mashed potatoes with the occasional sliced boiled egg tucked inside.
No shame if that’s your thing. But for me? Hard pass.
Instead? I want big flavor, bright with herbs. French-style. Served with a Dijon-laced vinaigrette and an indulgent amount of fresh herbs. And no gloopy mayo to be found. That’s exactly what this herbed potato salad delivers.
Key Ingredient + Substitutes
New potatoes are my go-to choice. They’re a bit waxy and they can stand up to boiling and stirring without losing their shape. I usually make this with extra-small potatoes (about the size of marbles) which I keep whole. If you can only find larger new potatoes, quarter them once you’ve boiled them.
The vinaigrette includes shallot, Dijon-style mustard, olive oil and white wine vinegar. Apple cider vinegar or champagne vinegar is a fine substitute for white wine vinegar, and minced red onion can work in a pinch for the shallots. But, in terms of flavor, there’s no real substitute for olive oil or Dijon that I’d recommend.
The vinaigrette also includes nigella and celery seeds. Both add a delicate earthiness that I find irresistible. Incidentally, they work well in other picnic-friendly salads too like this cherry tomato salad and this celery and apple salad recipe. If you can’t find them, it’s okay to leave them out. Don’t worry yourself.
Celery and sliced shallot add crunch, and offer a nice textural contrast to the creamy, tender potatoes. Thinly sliced red onion or green onions are a fine substitute for the shallots, but nothing quite replaces the celery.
Lastly, you’ll need about a half cup of chopped fresh herbs. Most tender, leafy herbs work well in this potato salad. My favorites include parsley, dill, chives and tarragon. Chervil makes an appearance if I happen to have it on hand.
Parsley, dill and chives are natural fits and you’re likely to find them in any supermarket. Tarragon is the wild card. Its flavor leans sweet with subtle anise-like notes. The closest match is fennel fronds.
Recipe Tips
Pick the tiniest potatoes you can find (about the size of marbles). If they’re larger, you may need to cut them in half or quarter them after you’ve boiled them.
After draining the potatoes, toss them piping-hot into the vinaigrette. They’ll soak in all that flavor as they cool down. Then, add the herbs and remaining ingredients after it’s completely cool. That way, the herbs won’t wilt.
Other Picnic-Friendly Salads
Love this recipe? There’s more.
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