Looking for a quick and easy side dish that won’t heat up your kitchen in the summertime? You’ve come to the right place. This potato salad only has a few ingredients and really lets garden fresh herbs shine.
This is a French-style potato salad, one without mayonnaise or any of the traditional American ingredients. It’s just a medley of small potatoes tossed with lemon juice, olive oil, sea salt, pepper, basil, parsley, and Kalamata olives. That’s it! Sometimes you just want simplicity.
This is meant to be served room temperature but the leftovers from the fridge are perfectly delicious. This is great with grilled meats or as part of a green salad, such as a Nicoise-style salad. Since this has no mayonnaise, this would be an excellent dish to take on a picnic – there’s nothing to spoil!
Herbed French Potato Salad
2 lbs potato medley (a mix of small red, new potatoes, and small purple potatoes)
1/2 large lemon or 1 whole small lemon
1 Tbsp olive oil
2 tbsp fresh basil and Italian parsley
2 Tbsp Kalamata olives, chopped
- Cook potatoes in salted water until fork tender. Drain and cover in the pot for at least ten minutes. When cool enough to handle, slice potatoes in half. (Quarter any potatoes that are quite large.)
- Squeeze half a large lemon over potatoes. Drizzle with olive oil. Season to taste with sea salt and pepper. Add chopped herbs and Kalamata olives. Gently toss. Give salad a taste and add more lemon juice, olive oil, or salt/pepper as needed.
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