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Light and Delicious Potato Herb Salad

5 from 1 vote
Roni Cohen – @ronis_recipes
This potato herb salad can go along with almost anything you make for lunch or dinner.
Servings: 4


  • 20 baby gold potatoes, cut into 1" slices
  • ¾ cup olive oil
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • 3 scallions, chopped
  • ½ red onion, cut into thin half moon sliced
  • ½ lemon, squeezed


  • Place the potato slices in a medium size pot, add water and a pinch of salt and bring to a boil.
  • Lower the heat just enough to prevent the water from splashing and continue cooking the potatoes until tender, but not too soft (about 15 minutes). Drain and cool off.
  • Mix the rest of the ingredients in a bowl and set aside for 5 minutes.
  • Add the potatoes, mix gently and serve.


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