Triple Herb Potato Salad


Growing up in the south it was typical to see potato salad at the table for cookouts, holidays, or picnics.  My mom makes really great potato salad, but the only thing I don’t like is all the mayonnaise.  I really, really don’t like mayonnaise.  Something about the consistency and the smell.  It doesn’t help that as I started to eat healthy, which believe it or not was at a early age, I found just how unhealthy it is for you.  This triple herb potato salad was my attempt to still have potato salad at a cookout or picnic but be a good for you alternative.   Now here are just a few of the ingredients that make up this potato salad….

Now are you ready to make this?  The fresh herbs, vegetables, and lemon add a nice freshness to the salad and as the weather warms up it’s a great alternative to have on the table.  I’m sure my mom’s potato salad will always be on the menu, but it’s now nice to have this as a option too.  Enjoy everyone!!

Triple Herb Potato Salad

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  • 2 lbs thin skinned red baby potatoes cut into bite size pieces
  • 1 bunch fresh asparagus stemmed and cut into 1/2 inch pieces
  • 1 cup frozen peas thawed
  • 2 cloves garlic minced
  • 1/4 cup each fresh dill flat leaf parsley, and basil
  • 2 tsp Dijon mustard
  • 1 tsp honey
  • zest and juice of one lemon
  • 1 1/2 tbsp extra virgin olive oil
  • salt and pepper to taste


  • Place cut potatoes into a large saucepan and cover with water. Bring to a boil over high heat, reduce heat to medium-low, cover, and simmer until potatoes are tender when pierced with a knife, about 15 minutes. Drain potatoes and place into a large bowl, set aside to cool.
  • Place asparagus in a steamer rack over boiling water, cover the steamer, and cook until tender and crisp, about 3 minutes. Remove the rack from the pan and rinse asparagus under cold water until cool. Pat dry and set aside.
  • In a small bowl whisk together garlic, lemon zest, lemon juice, mustard, honey, olive oil, salt, and pepper.
  • Add the asparagus, peas, dill, basil, parsley to the potatoes. Pour the dressing over potato salad and mix. Serve immediately or refrigerate.
  • Store in a airtight container in the refrigerator for 3 to 4 days.