Light Potato Salad

The Freshest Potato Salad You’ll Make This Summer (No Mayo!)

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There are a handful of recipes that instantly take me back to being a kid, and this potato salad is one of them.

My mom made it all the time growing up. BBQs, birthdays, family dinners… if people were coming over, chances are this potato salad was somewhere on the table.

The funny thing is I genuinely thought this was just… potato salad.

It wasn’t until I got older that I realized most people grew up eating the mayonnaise version. Don’t get me wrong, I understand why people love it, but I’ve always reached for this one instead. It’s lighter, brighter, packed with fresh herbs and lemon, and somehow tastes even better the longer it sits.

Now it’s become one of those recipes I make almost every time I’m hosting. It goes with everything, it’s ridiculously easy, and without fail someone asks me for the recipe before they leave.

I think those are always the best recipes. Nothing complicated. Nothing fancy. Just simple ingredients that work together.

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Why This Potato Salad Is Different

Instead of mayonnaise, everything is coated in really good olive oil, fresh lemon juice and lots of lemon zest. The herbs keep it bright, the garlic gives it just enough bite, and the potatoes soak everything up without ever feeling heavy.

It’s the kind of side dish you actually want to eat when it’s 30 degrees outside.

I always say recipes like this are only as good as the ingredients you use. This is the olive oil I always reach for, my favourite grater for grating garlic and lemon zest, and the serving bowl I use whenever I’m hosting.

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My Biggest Tip

Leave the potatoes chunky.

Seriously.

The world is yours when deciding exactly how chunky, but don’t cut them too small.

As they sit, they’ll absorb all of that lemon and olive oil. Tiny pieces will eventually start breaking down and before you know it… you’ve got mushy potato salad.

And we do not want a mush salad.

Chunkier potatoes hold their shape while soaking up every bit of flavour.

I’ve been using this knife for years and it’s one of those kitchen tools I recommend over and over again. It makes prepping vegetables so much easier.

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Ingredients

• 2–3 lbs baby potatoes or Yukon Gold potatoes

• A large handful of fresh parsley, roughly chopped (or cilantro if you’re my mom)

• 3–4 green onions, sliced

• 1 small shallot or ½ small purple onion, finely minced

• 2 garlic cloves, grated

• Zest of 1 lemon

• Juice of 1–2 lemons

• Good quality extra virgin olive oil

• Salt

• Fresh cracked black pepper

Optional

• Fresh dill

• Fresh oregano

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Instructions

1. Boil the potatoes until fork tender.

2. Let them cool slightly before cutting them into chunky pieces.

3. Add the parsley, green onions, shallot (or onion), grated garlic and lemon zest.

4. Rub the lemon zest between your fingers before adding it. It releases all those beautiful oils and makes such a difference.

5. Pour over fresh lemon juice and don’t be shy with the olive oil.

6. Season generously with salt and fresh cracked pepper.

7. Gently toss everything together.

If you’re feeling a little fancy, throw in some fresh dill or oregano too.

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Make It Ahead

If you’re hosting, do yourself a favour and make this the day before.

The potatoes soak up all the lemon, garlic and olive oil overnight and somehow every bite tastes even better the next day.

I honestly prefer the leftovers; these are my go to glass containers. They keep everything fresh and make grabbing lunch the next day so easy.

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Frequently Asked Questions

Can I make this ahead?

Yes! I actually recommend it.

What’s the best potato?

Baby potatoes or Yukon Golds are my favourites because they stay creamy without falling apart.

Parsley or cilantro?

You’re asking the wrong person.

I’m Team Parsley.

My mom would strongly disagree.

Does it need mayonnaise?

Not even a little.

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If You Make It…

I’d love to see it.

Tag me if you make it, and tell me whether you’re Team Parsley or Team Cilantro.

My mom and I are keeping score.

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