Published: August 25, 2025
Last updated: October 1, 2025
Fresh Herb Potato Salad with Lemon Yogurt Dressing
It’s the end of August, and my herb garden is booming! I am trying to make more recipes with all the fresh herbs I have, and this recipe came to mind! I wanted something high fiber, with a boost of protein, tons of fresh flavors, and summery!
So I made my super herby lemon potato salad.
Why You Will Love This Recipe
Tools Needed
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Large pot: to boil the potatoes (and optionally the eggs at the same time).
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Medium saucepan or microwave-safe bowl: if cooking eggs separately
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Colander: to drain potatoes
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Cutting board + sharp knife: for herbs, celery, onions, and eggs
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Mixing bowls (2): one for the dressing, one large for tossing the salad
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Measuring cups + spoons: for yogurt, mayo, oil, lemon juice, and herbs – optional if you feel comfortable eyeballing
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Whisk: for whisking the dressing
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Wooden spoon or spatula: for gently folding everything together
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Microplane or fine grater: for lemon zest
Fresh Summer Herb Potato Salad with Lemon Yogurt Dressing Ingredients: Ingredients You’ll Need
Baby Dutch Potatoes
These are small, creamy, and naturally buttery, which makes them perfect for potato salad. Leave the skins on for extra texture, color, and of course, one of my favorite nutrients, fiber!
Eggs
Hard-cooked eggs add richness, protein, and a little extra creaminess when folded in. You can cook them on the stovetop or even in the microwave if you want to save time.
Veggies
Celery gives that mush needed and satisfying crunch, while red onion and green onion tops add just the right amount of bite without overpowering the dressing.
I used red and white onions from my garden in this recipe but use what you have. Red onion is just what I recommend, shallots and sweet onions would be delicious too.
I also included some fresh pepperchini peppers from my garden just because! Give it extra vitamin C and peppery flavors.
The Dressing
A mix of Greek yogurt and a little mayo keeps this salad creamy but lighter than the all-mayo versions. I use extra olive oil for an extra dose of flavor and healthy fats. Dijon mustard ties it all together.
Fresh Herbs (about ⅓ cup total)
This is where the magic happens! I won’t give conversions for dried herbs here, the point is to use fresh herbs! Use from your garden or from the store.
If you only have chives and basil, go with that. If you want to add parsley, toss it in. Use what you have, but keep in mind not all herbs are created equal:
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Chives (use 2–4 tbsp): fresh, oniony, light. A safe herb to go heavy on.
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Basil (use 1–2 tbsp): sweet and peppery, balances the lemon beautifully.
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Thyme (use ½–1 tbsp): earthy and woody, just enough for depth.
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Tarragon (use ½–1 tsp): anise/licorice note, delicate but strong — keep it subtle.
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Mint (use ½–3 tsp): cooling and refreshing, a fun accent.
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Oregano (use ½–2 tsp): robust, peppery, Mediterranean vibe.
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Sage (¼–½ tsp, very finely minced): savory and piney, a little goes a long way.
Mix and match, but aim for about a third of a cup total. Remember, chives, basil, and parsley (I didn’t use but go for it) are your backbone herbs; thyme, oregano, mint, and tarragon are accents; and sage is best used sparingly.
Recipe Instructions and Tips
- Cook the potatoes: Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry. While potatoes are cooking prep the remaining ingredients.
- Cooking Potatoes Tip :
You don’t want to overcook these potatoes. Start the potatoes in cold salted water before boiling for even cooking. Test the form before removing it from the water. The fork should slide in easily.
- Cooking Potatoes Tip :
- Cook the eggs (two options):
- Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
- Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
- Make the dressing: Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
- Assemble: In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
- Herbs Tip: Balance the strong herbs. Herbs like sage, tarragon are bold, so use them sparingly. You don’t want their flavor to overpower the other ingredients.
- Add eggs: Carefully fold in chopped cooked eggs.
- Taste & serve: Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
- Taste as you go: This recipe is to be made to your liking. I prefer a harder potato, so i stop the cooking process earlier. I also love lots of citrus, so I zest the entire lemon, and I love lots of herb flavors, but the licorice flavor in tarragon can be a bit much for people. Adjust as you seem fit!
- And use what you have on hand! I decided to add some mild peppers from my garden last minute to make this an even more personal experience with my kitchen garden.
Storage Recommendations
This recipe keeps for 4-5 days in the fridge. Keep it in an air-tight container. For the best flavor, make it a day in advance and let the flavors meld. I couldnt wait, so i ate mine after a couple of hours of sitting in the fridge. Re-stir before serving. Get all of that dressing and herby goodness in every bite!
Serving Suggestions
As a side with Protein: I love this with a protein side like chicken salad (salad dinner!). Baked chicken, fish, or tofu.
Sharing: This is excellent at BBQ’s and picnics.
Think Breakfast: This makes for a tasty brunch side along side some quiche, smoked salmon, and fresh fruit.
Great for Meal Prep: I also love this for meal prep. Serving it as a lunch side with a sandwich, soup, or salad!
More Side Dish Recipes
Asparagus and Cherry Tomatoes Recipe with Garlic Herb Butter
Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy
Easy Asparagus Pesto Orzo Salad: The Perfect Meal Prep Recipe
Fresh Herb Potato Salad with Lemon Yogurt Dressing
Equipment
- Large Pot
- microwave-safe bowl for eggs
- colander
- Cutting board
- Sharp Knife
- measuring cups and spoons
- Whisk
- silicone spatula
- zester
Ingredients
- 1 lbs baby dutch potatoes
- 2 celery stalks
- ¼ cup red onions
- 2 tbsp green onions
dressing
- ¼ cup whole milk greek yogurt
- 2 tbsp mayo
- 1 tbsp olive oil
- 1 lemon (juiced and zested)
- 2 tsp dijon mustard
- ½ tsp garlic powder
- salt and pepper to taste
Fresh Chopped Herbs (1/3 cup total)
- 3 tbsp chives
- 2 tbsp basil
- 1 tsp thyme
- ½ tsp tarragon
- ½ tsp mint
- ½ tsp oregano
- ¼ tsp sage
Instructions
Cook the potatoes:
- Place potatoes in a pot of cold salted water. Bring to a boil, then simmer 12–18 minutes until fork-tender. Drain and let steam-dry.
Cook the eggs (two options):
- Microwave method: Lightly grease a microwave-safe glass bowl or ramekin. Crack in eggs (one per ramekin for even cooking). Pierce yolks with a fork to prevent popping. Cover loosely and microwave at 50–60% power in 30–40 second bursts until firm, about 1½–2 minutes per egg. Let cool, then chop.
- Hard-cooked method (stovetop): Place eggs in a saucepan, cover with water, and bring to a boil. Reduce the heat to a simmer and cook 9–10 minutes. Transfer to an ice bath until cool, then peel and chop.
Make the dressing:
- Whisk together yogurt, mayo, olive oil, lemon juice/zest, Dijon, garlic, salt, and pepper.
Assemble:
- In a large bowl, toss warm potatoes with dressing. Gently fold in celery, onions, and herbs.
Add eggs:
- Carefully fold in chopped cooked eggs.
Taste & serve:
- Adjust with extra lemon, salt, or herbs if desired. Serve warm or chilled.
Notes
Nutrition
Hi, I’m Sarah Harper, a Registered Dietitian Nutritionist passionate about cooking, eating, and sharing all things food! At The Addy Bean, you’ll find a variety of flexitarian recipes designed to inspire and empower you to explore the delicious world of plant-based eating. My mission is to make plant-forward meals approachable, enjoyable, and part of your everyday life!
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