This lemon herb potato salad is the perfect spring staple. It has all the components of a balanced meal so It can be eaten on its own as a healthy lunch or it can be used as a side dish like traditional potato salad. This fresh recipe is perfect to bring to a BBQ or potluck because it only gets more delicious when it has time to sit and marinate in the dressing.

Lemon Herb Potato Salad

Emily Meador

This vegetarian lemon herb potato salad can be served as a healthy lunch or a side dish. It only gets better as it sits so it is a perfect meal prep idea.

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Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Main Course, Side Dish

Cuisine American

Ingredients

  

For the Salad

• 12 oz fingerling potatoes
• 3 eggs
• 1/2 english cucucmber, sliced
• 2 Tbsp capers
• 1/2 cup fresh peas

For the Dressing

• 1/4 cup mayonaisse
• 1 1/2 tsp lemon juice juice of half a lemon
• 1 stalk green onion, minced
• 2 Tbsp finely chopped fresh basil
• 1 large garlic clove, finely minced
• 1/2 tsp salt
• 1 tsp lemon pepper
• 1 tsp olive oil
• 1 Tbsp water

Instructions

 

• Start by boiling two pots of water. 
• While the water comes to a boil chop your ingredients. Cut the small potatoes in half and the large ones in quarters (about 1 inch pieces). Thinly slice the cucumbers and chop the herbs and garlic. 
• Prepare the sauce by whisking  together the mayo, lemon juice, green onion, basil, garlic, salt, lemon pepper, olive oil and water. Alternatively you could skip the chopping and prepare this in a blender if you prefer. 
• Once the water is boiling add the potatoes to one pot and the eggs to another. Set a timer for 10 minutes and let boil. When the there is 2 minutes left on the timer add the peas to the pot with the potatoes and let them continue to boil. Remove the eggs, potatoes, and peas after 10 minutes.
• Drain the potatoes, peas and eggs and transfer directly to an ice bath to cool. Drain the potatoes and peas once completely cooled. Peal and quarter the eggs. 
• Combine the potatoes, peas, sliced cucumbers, capers, and dressing toss to combine. Top with the sliced eggs and  fresh herbs to serve. Season with salt and pepper to taste.

Notes

• Add a tsp of baking soda to the boiling water before adding the eggs, it makes them easier to peal. 
• Double the sauce recipe and save the extra to use as a dipping sauce for fries or a sandwich spread! 
• Make this salad ahead of time and let sit in the fridge for a few hours for best flavor! 

 

Keyword eggs, herbs, lunch, potato salad

Looking for another vegetarian BBQ friendly dish? Try these vegan BBQ meatball sliders.