This herby potato salad, with peas and asparagus, is the perfect side dish for Spring and Summer. And there is no mayo in sight!
My version of potato salad contains extra virgin olive oil with lemon, garlic and lots of herbs, for a fresher take on a potato salad.
While mayo can be delicious, it’s not always the best choice, especially if you’re looking for a lighter, fresher, and more nutritious alternative to a more traditional potato salad.
How easy is it to make this herby potato salad?
It’s quick to put together. No need to peel the potatoes. Simply cook them until just soft. For the last 5 minutes of cooking time, add the peas and asparagus.
Once they are cooked, add to a serving bowl with the dressing ingredients and mix well to combine.
The dressing is made in the serving bowl too – so minimal washing up!
Why you should swap out mayonnaise in your potato salad
Unless you are making the mayo yourself, most vegan (and non vegan) mayonnaise contains a lot of very cheap seed oils, which aren’t great for you nutritionally.
Mayonnaise-based potato salads can often be heavy and quite rich too.
By swapping out the mayo for a light, homemade dressing with extra virgin olive oil and lemon juice, this potato salad becomes:
- Lighter & Healthier – Olive oil contains healthier monounsaturated fats, while lemon juice adds freshness without extra calories.
- More Digestible – Mayo can sometimes feel heavy, whereas an olive oil-based dressing is usually easier to digest.
- Full of Vibrant Flavours – Fresh herbs, garlic and lemon create a bright and delicious salad.
Which ingredients do you need for a herby potato salad?
- Potatoes
- Asparagus
- Peas
- Extra virgin olive oil
- Lemon juice
- Herbs
- Garlic
- Salt & pepper
What are the nutritional benefits of the main ingredients?
Potatoes
Potatoes are a great source of complex carbohydrates, which are a great ingredient for keeping you full. They are also rich in fibre – especially the skin, so definitely keep that on! They are also a good source of potassium.
Asparagus
The season for this amazing veggie is short but it’s a fantastic seasonal veg for salads like this. They are high in fibre as well as folate and key antioxidants so a great green veggie to have. If they are not in season, then green beans also work well.
Peas
I like to add peas for a little hit of protein in this salad. They also add a touch of sweetness and a great texture alongside the potatoes. They are high in Vitamin C and Vitamin K and are also a good source of iron.
Extra Virgin Olive Oil
This is the least processed olive oil. It is more expensive, but for good reason. It has been shown to help with inflammation due to its high level of antioxidants and is a great source of Vitamin E.
Lemon juice
Lemon is a great addition to the olive oil. It adds a fresh sharpness and a great citrussy flavour. It’s also a great source of Vitamin C.
Herbs
Adding lots of herbs makes this salad a nutritional powerhouse. Herbs, such as mint and parsley, contain volatile oils which are really good for your gut and have lots of antioxidants. I’ve used parsley and mint, as they go well with the potatoes and peas, but choose whichever herbs you like here. Other great ones would be dill or oregano.
How to Store
This Herby Potato Salad is best enjoyed fresh, but it can be stored for up to 3-4 days in an airtight container in the fridge.
It’s not suitable for freezing.
Recipe Tips
- Any potatoes will work in this salad. If they are larger, just chop to bite size chunks before you boil. No need to peel either, just give them a scrub.
- This salad will keep in the fridge for 3-4 days, if you don’t eat it all at once. It’s a great addition to midweek lunches.
- Frozen peas are the easiest for this recipe. Simply cook with the potatoes and the asparagus for the last 5 minutes of cooking.
- If asparagus isn’t in season, green French beans make a great swap.
If you enjoyed this herby potato salad, here are some others for you to try:
Herby Potato Salad
Ingredients
Salad ingredients:
- 700 g potatoes (about 1.5lbs)
- Large bunch of asparagus chopped into chunks
- 250 g frozen peas (1½ cups)
- Handful of fresh parsley
- Handful of fresh mint
Dressing ingredients:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp maple syrup optional
- 2 garlic cloves minced
- Salt pepper
Instructions
- Bring a large pan of water to the boil. Chop the potatoes into bite size chunks and add to the pan. Bring back to the boil and simmer for about 20 mins, adding the peas and chopped asparagus for the last 5 mins. If you prefer you can cook them separately. Drain and set aside.
- Add all the dressing ingredients to a large serving bowl and mix well. Finely chop the herbs and add them to the bowl. Add in the vegetables and mix well to combine. Season to taste.
Notes
- Other herbs will work instead of mint and parsley. Dill and chives work well too.
- This salad will keep in the fridge for about 3-4 days.
- If asparagus isn’t in season, green beans make a great swap.
Such a simple and delicious salad (or meal in my case). I’m a fan of bright tasting salad dressings and this one didn’t disappoint.
Hi Julia, so glad you liked it! Thanks for taking the time to let me know, much appreciated.