From backyard BBQs to summer picnics, there’s never a bad time to make Potato Salad with Herbs and Green Garlic! This recipe is made without any mayo, so you don’t have to worry about it spoiling in the sun. You’ll love the tangy, fresh flavors of the dressing with just a touch of honey sweetness!
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Are you looking for an easy side dish perfect for grilling season and summer get-togethers? This quick Potato Salad with Herbs and Green Garlic is bursting with flavors and an absolute breeze to make!
Simply whip up the dressing while the potatoes boil, toss it all together, then chill in the fridge. Prep couldn’t be easier, and the tangy flavors of this Herbed Potato Salad will have you hooked from the first bite.
This recipe is made without any mayo, which also makes it great for picnics and parties. You don’t have to worry about it spoiling in the sun!
What you’ll love about Potato Salad with Fresh Herbs
- This recipe is mayo-free.
- Cooking time is 30 minutes flat!
- It’s bursting with flavor thanks to the fresh herbs, white wine vinegar, and honey!
INGREDIENTS
- Small red potatoes — Baby red potatoes, halved or diced.
- Garlic — 3-4 whole cloves.
- Green garlic — Only available in early spring. If you can’t find it, substitute chives instead.
- Green onions — Finely sliced.
- Parsley — Finely chopped.
- Olive oil — I recommend extra virgin for the best flavor.
- White wine vinegar
- Honey
HOW TO MAKE The Best Potato Salad With Herbs
You can serve this easy herb and potato salad warm or chilled!
- Bring a pot of salted water to boil on the stove.
- Peel and cut the potatoes into chunks.
- Boil the potatoes with 3-4 garlic cloves for 15 minutes or so until the potatoes can be easily pierced with a fork.
- Drain the potatoes and remove the garlic cloves. Let the potatoes cool a bit and cut them into bite-sized pieces.
- Mix together the green garlic, green onions, parsley, olive oil, white wine vinegar, and honey.
- Add the dressing to the hot potatoes and mix well.
- Chill before serving if desired.
Chef Jenn’s Tips
- My favorite potatoes for potato salads are waxy red potatoes. They hold up so much better and don’t get all mushy.
- Add the dressing to the potatoes while the taters are still hot, and they’ll absorb all the flavor.
- Like a bit of spice? Add a pinch of crushed red pepper flakes to the salad.
Recommended
MAKE IT A MEAL
Kick off the grilling season by serving Green Garlic Potato Salad alongside Grilled Ribeye Cap Steaks! This side dish would also be fabulous alongside a Smoked Rack of Pork or Smoked Lamb Chops to balance out all that meaty goodness. Or dish it up alongside some Sous Vide Sausage or Blackstone Griddle Sausage for a scrumptious summertime feast.
What Can You Substitute for Green Garlic?
Green garlic is basically immature garlic, which gives it an earthy, onion-like flavor without the typical bite you get from mature garlic. It’s only available in early spring, so if you’re making this recipe in the summertime, it might not be an option. I love to use green garlic whenever I can find it, but if it’s not in season, chives are a great substitute.
WHAT KIND OF POTATOES SHOULD YOU USE?
I highly recommend using baby red potatoes. They’re waxy, meaning they have less starch than other kinds of potatoes so they won’t fall apart into mush. Look for potatoes with waxy outer skin, which means that they’ll have firmer, creamier flesh on the inside. Perfect for Herbed Potato Salad!
Storage
Store any leftovers in an airtight container in the fridge after it has cooled. I sometimes like to make this no-mayo potato salad the night before so the potatoes can soak up as much dressing as possible.
You can enjoy your leftovers cold or toss them in a skillet to make some delicious herbed home fries! Serve with an over-easy egg or two on top to start your day with big flavor.
Step By Step Process
Potato Salad with Fresh Herbs
Ingredients
- 2 pounds baby red potatoes
- 3 cloves garlic
- salt
- 1/2 cup sliced green garlic
- 1/2 cup sliced green onions
- 1/4 cup chopped parsley
For the dressing
- 1/3 cup olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
Instructions
- Bring a pot of salted water to a boil on the stove.
- Wash and cut the potatoes into chunks.
- Boil the potatoes with 3-4 garlic cloves for 15 minutes or so until the potatoes can be easily pierced with a fork.
- Drain the potatoes and remove the garlic cloves. Let the potatoes cool a bit and cut them into bite-sized pieces.
- Mix together the green garlic, green onions, parsley, olive oil, white wine vinegar, and honey.
- Add the dressing to the hot potatoes and mix well.
- Chill before serving if desired.
Notes
Chef Jenn’s Tips
- My favorite potatoes for potato salads are waxy red potatoes. They hold up so much better and don’t get all mushy.
- Add the dressing to the potatoes while the taters are still hot, and they’ll absorb all the flavor.
- Like a bit of spice? Add a pinch of crushed red pepper flakes to the salad.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
