This is the potato salad I make on repeat. It’s fresh and bright with plenty of herbs, lightly creamy from a touch of mayo, and has the perfect tang from lemon and Dijon mustard. It’s the kind of side dish that fits everywhere — whether it’s burgers on a weeknight, a BBQ with friends, or packed up for a picnic. I love how easy it is too. While the potatoes gently simmer, you can whisk up the dressing, and by the time they’re cool enough to handle, everything comes together in

Potato salad has always had a place in my kitchen. It shows up next to grilled fish, alongside meat, or on its own when I want something simple and familiar. I learned it early, adjusted it over the years, and kept it close to how I actually like to eat. This is the version I make most often. Olive oil instead of mayonnaise, lemon for freshness, herbs for balance. It rests, settles, and tastes better after a few hours, which is why I usually make it ahead and keep it in the f