• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Recipes Made Easy
  • About
  • Recipes
  • Subscribe
  • Contact
menu icon
go to homepage
  • About
  • Recipes
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Lemon and Thyme Infused Potato Salad

    Published: Jul 2, 2021 · Modified: Jul 6, 2021 by Jacqueline Bellefontaine ·

    Jump to Recipe Print Recipe
    dish with lemon and thyme infused potatoes.

    Lemon and thyme infused potato salad is a recipe I am sure you will want to come back to again and again as it is so easy and so versatile.

    It is a very simple dish to prepare and yet it is packed full of flavour and turns the humble spud into a most delicious side dish.

    wooden bowl with lemon and thyme potato salad garnished with small sprigs of thyme.

    Lighter and fresher than the more usual potato salads made with mayonnaise. The potatoes are infused with a simple lemon and thyme salad dressing.

    Unlike mayonnaise based salads this one is as delicious served hot as it is served cold.

    Which potatoes can I use?

    I like this dish most made with new potatoes when in season (April to July in the UK). But you can use any small waxy potatoes at any time of the year. UK varieties include Charlotte, Maris Peer (not to be confused with Maris piper which is a floury potato).

    Waxy potatoes contain more water and less starch than floury potatoes. This means that they still hold together when heated.

    Before use, waxy potatoes  are best stored in a cool dark place (but not the fridge, it's a bit too cold). New potatoes should be eaten as soon as possible after purchase, avoid wrinkled, or discoloured potatoes. 

    Older waxy potatoes can be kept for several months in the right conditions which is why they are available all year round. 

    Ingredients

    Ingredients for the potato salad - potatoes, spring onion, lemon, thyme honey and seasoning.

    Potatoes - Of course, see above for which variaties are best for this dish.

    Then just a few other ingredients which you might well have to hand anyway

    • Lemon
    • Thyme
    • Spring onions
    • Honey
    • Salt and pepper

    Variations

    If you do not have fresh thyme you could use dried (use half the amount) but the salad will be better if you use a fresh herb. Parsley, dill, rosemary, mint or coriander all work well.

    If you don't have spring onions add finely chopped shallots, red or white onion instead.

    Method

    The methods is really simple Scrub or peel the potatoes, and cook until just tender. Then toss with the dressing ingredients.

    I put all the dressing ingredients in a small bowl and whisk together with a fork but you can also put them in a small jar and give it a shake before pouring over.

    When to add the dressing

    Even if you intend to serve the potato salad cold, add the dressing to the potatoes while they are still hot as they will absorb the flavour better.

    • potatoes in water in a saucepan.
      Cook the potatoes.
    • bowl of dressing with fork.
      Mix the dressing.
    • spring onions and potatoes in pan.
      Add spring onions to the cooked potatoes.
    • adding dressing to the pan.
      Pour over the dressing.
    • Ingredients tossed together in pan.
      Toss to combine.
    • lemon and lime potato salad in bowl.
      Transfer to a serving dish and serve.
    Lemon and Thyme Potato salad step by step

    Serving suggestion

    When I first made this side dish I served it as a warm potato salad. But I have made it several times now and I can confirm it tastes absolutely delicious served immediately as a hot side dish, as well as completely cold from the fridge  so it really is very versatile. 

    Hot with grilled or pan fried fish, warm with  grilled or roasted chicken portions or cold with cold meats are just a few ideas to get you started.

    spoon and potatoes on a plate with wooden serving bowl filled with lemon and thyme potatoes behind

    How many does it serve?

    The recipe makes enough for 6 portions. Even when I am just cooking for two I always make the full quantity because the leftovers can be served cold. 

    How long will it keep?

    You can store leftovers for up to 4 days, covered in the refrigerator.

    If you like this recipe you might also like

    bowl of piquant potato salad with napkins and forks to the side.
    Piquant potato salad
    greek salad in bowl.
    Classic Greek Salad
    beetroot squash and feta salad in a serving bowl.
    Beetroot, Squash and Feta Salad
    lemon and lime potato salad in wooden serving bowl.

    Lemon and thyme infused potato salad

    Print Recipe Pin Recipe Save Recipe Saved!
    Lemon and thyme flavour this delicious potato side dish. It can be served hot, cold or just warm.
    Course Side Dish
    Cuisine British
    Keyword Potato salad
    Skill Level very easy
    Prep Time 10 mins
    Cook Time 15 mins
    Servings 6
    Calories 256
    Author Jacqueline Bellefontaine

    Ingredients

    • 1250 g small potatoes
    • 1 bunch spring onions

    For the dressing

    • 1 tablespoon fresh thyme leaves stripped from the stem plus extra to serve
    • 1 lemon
    • 4 tablespoon extra virgin olive oil
    • 1 tablespoon runny honey
    • Salt and freshly ground black pepper
    metric - US cups

    Instructions

    • Peel or scrub 1250g (2½lbs) potatoes and cut any larger one in half so that they are all about the same size. Cook in a pan of lightly salted boiling water for about 15 minutes or until just tender. The potatoes are ready when you do not feel any resistance when you prod them with a skewer.
    • Meanwhile, slice a bunch of spring onions (8-10) and set aside.

    Prepare the dressing

    • Place about 1 tablespoon fresh thyme leaves thyme leaves in a small dish with the grated zest or 1 lemon. Squeeze the juice from the lemon and add to the dish with 5 tablespoon olive oil. Add 1 tablespoon honey and season with salt and pepper. Whisk with a fork to combine.
    • When the potatoes are just cooked, drain well and return to the pan. Toss in the sliced spring onions and drizzle over the dressing. Toss to combine.
    • Serve immediately, or allow to cool. Garnish with a few sprigs of thyme.

    Video

    Notes

    Nutrition information is calculated using an online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper as quantities will vary.)
    • Use waxy potatoes such as Charlotte or other salad potatoes.
    • Add dressing while potatoes are warm.
    • Keeps 3-4 days in the refrigerator if stored in an airtight container.
    • Not suitable for freezing.

    Nutrition

    Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 13mg | Potassium: 893mg | Fiber: 5g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 45mg | Calcium: 33mg | Iron: 2mg
    Tried this recipe?Leave a comment or Mention @recipecrumbs or tag #RecipesMadeEasy

    Do you like Recipes Made Easy?

    Why not subscribe to  Recipes Made Easy for my weekly newsletter. Or follow me on Instagram, Twitter and Facebook to never miss a recipe.

    « Easy Homemade Pesto
    Quick and Easy Blackcurrant Jelly »

    About Jacqueline Bellefontaine

    Jacqueline is a member of the Guild of Food Writers and has been a cookery writer and food stylist for over 25 years. She has written over 15 cookery books, in addition to writing for several major magazines. She likes to champion good basic home cooking and as the daughter of a master baker, she is passionate about home baking.

    Reader Interactions

    Comments

    1. Eb Gargano | Easy Peasy Foodie

      July 19, 2021 at 2:38 pm

      5 stars
      What a wonderful twist on the traditional potato salad! Eb 🙂

      Reply
    2. Kat (Kat's Veg Kitchen)

      July 18, 2021 at 3:17 pm

      5 stars
      Such lovely delicate flavours

      Reply
    3. Cat | Curly's Cooking

      July 09, 2021 at 4:51 pm

      5 stars
      Love the sound of this recipe. Its such a light and fresh variation on a classic that would be so delicious.

      Reply
      • Jacqueline Bellefontaine

        July 09, 2021 at 5:09 pm

        Thank you Cat I think its delicous.

        Reply
    4. Marita

      July 09, 2021 at 4:22 pm

      5 stars
      This potato salad looks delicious and light. I cannot wait to have it as a side for my Bratwurst. Thanks for sharing this recipe at #cookblogshare.

      Reply
      • Jacqueline Bellefontaine

        July 09, 2021 at 5:09 pm

        I'm sure it will go perfectly. Hope you agree.

        Reply
    5. Carrie Carvalho

      July 08, 2021 at 1:01 pm

      5 stars
      I love the combination of lemon and thyme, so delicious. And great to have a potato salad option without mayonnaise too.

      Reply
      • Jacqueline Bellefontaine

        July 09, 2021 at 5:11 pm

        I like mayonnaise based potato salads too but I tend to eat non mayo ones more frequently as they go with more dishes - basically any you would serve with boiled potatoes.

        Reply
    6. Kate

      July 08, 2021 at 7:16 am

      5 stars
      A gorgeous potato salad with lovely flavour - perfect for my kids who aren't into mayo. Thanks!

      Reply
      • Jacqueline Bellefontaine

        July 09, 2021 at 5:11 pm

        So pleased you liked it Kate.

        Reply
    7. Lesley

      July 07, 2021 at 2:24 pm

      5 stars
      I love potato salad, I'm firmly of the opinion that you can never have to many recipes. Love your combination of lemon and thyme which work beautifully with the potatoes.

      Reply
      • Jacqueline Bellefontaine

        July 09, 2021 at 5:12 pm

        I agree I love potato salad of all kinds too.

        Reply

    Rate and leave a comment - I love to get your feed back and will reply as soon as I can. Comments may be held for moderation before publishing. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jacqueline Bellefontaine.

    Hello I'm Jacqui
    I believe that great tasting home cooking need not be hard work, so I like to write and cook recipes that are as easy as they can be. But I won't compromise on taste!

    This blog is written and photographed by me at home and it's all about my favourite recipes, that I make for family, for friends and for fun. I hope you like them too.

    More about me →

    blank

    Popular

    • blank
      Savoury Mince Cobbler
    • blank
      Oven Baked Pork Schnitzel
    • blank
      Traditional Chelsea Buns Made Easy
    • blank
      Chicken and Mushroom Pie

    Visit my other blog

    only crumbs remain logo

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Recipes Made Easy