This herb and leek potato salad is bright, simple, and full of fresh flavor. Tender potato pieces soak up lemon and olive oil while soft, sweet leeks and chopped herbs add a fragrant, green lift. It’s light on dressing, easy to make, and great warm or at room temperature. If you enjoy hearty potato dishes, you might also like this creamy beef and potato soup for a comforting weeknight meal.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
Approximate per serving (based on 6 servings):
- Calories per serving: 205 kcal
- Protein: 3 g
- Carbohydrates: 26 g
- Fat: 9 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 220 mg
Why Make This Herb and Leek Potato Salad
This salad celebrates simple, good ingredients. The potatoes are tender and creamy while leeks add a mellow onion-like sweetness. Fresh herbs give a bright, grassy aroma and lemon keeps the dish lively. It’s a no-fuss side that pairs with grilled meats, a picnic spread, or as a light lunch. The texture is comforting — soft potatoes with little bits of herb and leek — and the taste is fresh and savory.
How to Make Herb and Leek Potato Salad
You’ll boil the potatoes until tender, sauté the leeks until soft, then toss everything with herbs, olive oil, and lemon. The steps overlap so the dish comes together quickly. Keep the potatoes slightly warm or serve at room temperature for best texture and flavor.
Ingredients:
- 2 pounds potatoes
- 1 cup leeks, sliced
- 1/4 cup fresh herbs (such as parsley, dill, or chives), chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Directions:
Step 1: Preparation
Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and let cool until they are cool enough to handle but still slightly warm. Peel if desired before boiling or after cooling, then set aside.
Step 2: Mixing
Once the potatoes are cool, cut them into bite-sized pieces. Place the potato pieces in a large mixing bowl so they are ready to receive the warm leeks and dressing.
Step 3: Cooking
While the potatoes are cooling, sauté the sliced leeks in olive oil over medium heat until soft and fragrant, about 5 minutes. Stir often so the leeks become tender and slightly golden but not browned.
Step 4: Finishing
In the large bowl, combine the potatoes, sautéed leeks, and chopped herbs. Drizzle with the remaining olive oil and lemon juice, then season with salt and pepper. Toss gently to combine, taste and adjust seasoning, and serve at room temperature.
How to Serve Herb and Leek Potato Salad
- Serve warm or at room temperature for the best flavor and texture.
- Pair with grilled chicken, fish, or roasted vegetables.
- Offer as part of a picnic or potluck — it holds up well without mayonnaise.
- Garnish with extra herbs or a sprinkle of smoked paprika for color and aroma.
How to Store Herb and Leek Potato Salad
- Refrigerate in an airtight container for 3–4 days.
- Stir gently before serving again to redistribute dressing.
- Do not freeze; freezing changes the texture of the potatoes and herbs.
- If you plan to store longer, keep dressing separate and add just before serving.
Expert Tips for Perfect Herb and Leek Potato Salad
- Choose waxy potatoes (Yukon Gold, red potatoes, or fingerlings) to keep pieces intact and creamy.
- Salt the boiling water well — it seasons the potatoes from the inside.
- Don’t overcook potatoes; they should be tender but not falling apart.
- Sauté leeks until soft and fragrant; this mellows their onion bite and adds sweetness.
- Add lemon gradually and taste — you want a bright lift, not sharpness.
- Chop herbs just before mixing to keep color and flavor fresh.
- If you prefer a creamier salad, stir in a tablespoon or two of plain yogurt or Dijon mustard.
Delicious Variations
- Warm mustard-leek potato salad: whisk 1 tsp Dijon with the oil and lemon for a tangy finish.
- Mediterranean style: add halved cherry tomatoes, sliced olives, and a pinch of oregano.
- Bacon and chive: fold in crisp bacon pieces and extra chives for smoky crunch.
- Vinegar twist: swap lemon juice for 2 tbsp white wine or apple cider vinegar.
- Herb-forward: use a mix of parsley, dill, and chives for a very green, fragrant salad.
Frequently Asked Questions
Q: Can I use red potatoes or russets instead of Yukon Gold?
A: Yes. Waxy red potatoes or fingerlings hold their shape best. Russets can be used but break down more easily and give a softer texture.
Q: Can I make this ahead of time?
A: You can cook the potatoes and sauté the leeks ahead. Store them separately in the fridge and toss together with herbs, oil, and lemon up to a few hours before serving. This keeps the herbs bright.
Q: Is this salad okay without mayonnaise?
A: Yes — it’s intentionally oil-and-lemon based. The olive oil keeps it moist while lemon brightens flavors. If you want creaminess, add a little plain yogurt or a touch of mustard.
Q: Why sauté the leeks instead of using them raw?
A: Sautéing softens leeks, reduces sharpness, and brings out a sweet, savory note that blends well with potatoes. Raw leeks can be tough and strong.
Q: How do I keep potato pieces from falling apart?
A: Don’t overcook the potatoes. Start checking for doneness at 12–15 minutes. Use even-sized pieces and let them cool slightly before cutting to reduce crumbling.
Q: Can I add other vegetables or proteins?
A: Yes — peas, green beans, roasted peppers, or diced cooked chicken or salmon work well. Add them in during the final toss.
Q: How much salt should I use?
A: Salt to taste, but a good starting point is about 1/2 to 1 teaspoon of kosher salt in the boiling water and a pinch or two in the final seasoning. Taste and adjust.
Conclusion
This Herb and Leek Potato Salad is an easy, bright side dish that feels fresh and comforting at the same time. The warm potatoes and soft leeks pair beautifully with lemon and herbs for a light, savory bite. For another no-mayo potato recipe with similar clean flavors, check out Herb and Leek Potato Salad (no mayo, no eggs) – Fork in the Kitchen. Give this recipe a try — it’s quick to make and a nice change from heavy, creamy potato salads. Enjoy!
Print
Herb and Leek Potato Salad
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A bright and simple potato salad with tender potatoes, sautéed leeks, and fresh herbs, perfect warm or at room temperature.
Ingredients
- 2 pounds potatoes
- 1 cup leeks, sliced
- 1/4 cup fresh herbs (such as parsley, dill, or chives), chopped
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and let cool until slightly warm.
- Cut the potatoes into bite-sized pieces and place them in a large mixing bowl.
- Sauté the sliced leeks in olive oil over medium heat until soft and fragrant, about 5 minutes.
- Combine the potatoes, sautéed leeks, and chopped herbs. Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently to combine and serve at room temperature.
Notes
For best texture and flavor, serve warm or at room temperature. Can be paired with grilled meats or offered at picnics.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 205
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg
