Photo: Johnny Autry; Styling: Cindy Barr
Serves 6 (serving size: 1/3 cup)

Lemon-Herb Potato Salad isn't your mother's potato salad. Made with peppery arugula, kalamata olives, fresh herbs, and lemon, this potato salad will stand out among the other side dishes at your next gathering.

How to Make It

Step 1

Place a saucepan filled two-thirds with water over high heat. Cut potatoes into 1-inch pieces. Add potatoes to pan; cover and bring to a boil. Reduce heat to medium-high; cook 5 minutes or until tender. Drain.

Step 2

Whisk together olive oil, lemon rind, lemon juice, Dijon, and pepper in a bowl. Stir in arugula, kalamata olives, parsley, basil, and chives. Add drained potatoes; toss gently to coat.

Chef's Notes

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Ratings & Reviews


August 16, 2015
Better the next day. The melding of flavors from the herbs and the peppery snap of the arugula make this the perfect accompaniment to all summer dishes. Easy, quick, delicious.

Refreshing Summer Salad!

June 16, 2015
Made this last night... it was so refreshing and delicious! I didn't have many olives so I added a few capers as well, and a bit of fresh basil I had left over from another dish. We had this with BBQ ribs. Definitely a keeper!!

hweinert's Review

May 13, 2014
I am always searching for vegetarian, non-mayonnaise versions of potato salad. This was a big hit. My husband said it was the best potato salad he'd had in years. Lemon zest is your secret weapon! This will become a go-to recipe. I forgot the arugula, but it came out great. I imagine you can play with the herbs you put in for different effects or if you don't want to run to the store but have most of the ingredients. I look forward to making this often this summer.

SkinnyJeans5's Review

April 17, 2014
this recipe was simple, refreshing, and delicous. It is saved in my recipe box and will be a go-to potato salad.

brendafaaye's Review

July 03, 2013

charoulli's Review

August 23, 2012
This tasted great! It was fuss-free to prepare. While the potatoes were boiling, I prepared the oil and herb mixture. I left the arugula for last so that it was crisp, and only added to the part we were going to have with dinner. Also, I doubled the recipe and it came out fine. I served warm with dinner, and the next day we had the leftovers cold from the refrigerator, which also tasted great! I added the rest of the arugula. Served with sauteed chicken breasts with roasted broccoli. A complete meal.

mrsmcdsrecipes's Review

June 15, 2012