A Refreshing Summer Potato Salad

Potato salads are a staple of summertime backyard barbecues. This potato salad—starring new potatoes—omits the mayo and puts the focus on fresh herbs and tangy vinaigrette. 

The warm days of summer are here! Now’s a great time to lighten up your meals with fresh, vibrant dishes that are both satisfying and easy on the palate. One such dish is this vinaigrette-based new potato salad loaded with fresh herbs. A refreshing change from more traditional mayonnaise-heavy potato salads, you’ll find it perfect for your next summer gathering.  

This delightful twist on the classic potato salad recipe is easy to make and works for any occasion. Serve it at picnics, barbecues, or a simple family dinner. It pairs well with just about any meal, but could even work as a main dish for a light summer lunch. Serve warm, cold, or at room temperature. 

Potatoes are healthier than you may think 

Some people tend to steer clear of potatoes for fear that they’re not very nutritious. But that’s a bit of a myth. Potatoes are actually a pretty healthy food. The biggest problem is usually how they’re prepared. And getting dunked and deep-fried in oil is a pretty popular—and not-so-healthy—cooking method when it comes to potatoes. (French fries, potato chips, tater tots, waffle fries…you get the idea.)  

The fact is, spuds are high in fiber, vitamins C and B6, potassium, magnesium, and iron. They’re also rich in antioxidants. So don’t be afraid to add potatoes to your diet. This recipe makes the most of these tasty tubers—without the need to deep-fry. 

Tips for a perfect potato salad 

• Choose the right potatoes: New potatoes are the star ingredient here. These are potatoes harvested before full maturity. Any potato can be a "new" potato, but baby red potatoes, Yukon gold, and fingerling potatoes are popular picks. These have a thinner, waxy skin and a slightly sweeter and creamier texture than full-grown potatoes. They hold their shape well when boiled, making them a good choice for potato salads.  
• Don't overcook: Keep an eye on the potatoes while they cook. Overcooked potatoes can become too mushy and fall apart in the salad. They should have a bit of firmness without being crunchy.
• Look for fresh herbs: Fresh herbs are the key to adding brightness and flavor. This recipe calls for fresh dill and Italian parsley, but feel free to mix and match if you have other favorites.
• Balance the flavors: The combination of fresh herbs, garlic, citrus, and acidic vinegar creates a balanced dressing that perfectly complements the potatoes. 

New Potato Salad   

Ingredients

• 10 new potatoes, unpeeled, cut in quarters
• 2 green onions, chopped
• 2 tbsp. red wine vinegar
• 2 tbsp. peanut oil
• 1/3 cup fresh Italian parsley, chopped      
• 2 tbsp. fresh chopped dill  
• 1 tbsp. garlic, minced                
• 1 tbsp. lemon juice                    
• 1 tbsp. ground black pepper    
• Paprika 

Directions:

Boil the potatoes for about 15 minutes, or until tender. Drain well and add potatoes to a large bowl. Add vinegar, oil, garlic, and lemon juice. Mix lightly and allow to completely cool. Add onions, dill, parsley, and black pepper. Toss lightly. Sprinkle with paprika and serve at room temperature.

Yield: 6 servings 

Prep Time: 10 minutes 

Cook Time: 25 minutes 

Difficulty: 2 

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References

Robertson, T. M., Alzaabi, A. Z., Robertson, D. M., & Fielding, B. A. (2018). Starchy carbohydrates in a healthy diet: The role of the humble potato. Nutrients, 10(11), 1764. https://doi.org/10.3390/nu10111764

U.S. Department of Agriculture. (2019, April 1). Potatoes, red, flesh and skin. https://fdc.nal.usda.gov/food-details/170435/nutrients

Zaheer, K., & Akhtar, M. H. (2016). Potato production, usage, and nutrition. Critical Reviews in Food Science and Nutrition, 56(5), 711-721. https://doi.org/10.1080/10408398.2012.724479

This article was written by Jason Nielsen, edited by Stephanie Ruiz, and clinically reviewed by Elizabeth Thompson, MPH, RDN, on April 29, 2025.