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Vertical Herbed Picnic Potato Salad with Pickled Onions

The Best Herbed Picnic Potato Salad

This is the perfect potato salad for your summer gathering!  No mayonnaise means that this picnic potato salad can sit out on the buffet table while you enjoy your celebration.

Course Side Dish
Cuisine American
Keyword Picnic Potato Salad
Prep Time 5 minutes
Cook Time 15 minutes
resting time 30 minutes
Total Time 20 minutes
Servings 8 servings
Calories 200 kcal
Author With Two Spoons


  • 2 1/2 pounds red potatoes scrubbed but with skins on
  • 1/3 cup olive oil
  • 1/4 cup dill finely chopped
  • 2 Tablespoons parsley finely chopped
  • 3 Tablespoons capers
  • 1/2 cup pickled onions chopped into bite size pieces
  • 3 Tablespoons brine from the pickled onions see Notes for my favorite recipe!


  1. Cut potatoes into quarters. Place in a large pot and cover with water. Bring to a boil. Boil until fork tender, approximately 5 minutes. 

  2. Drain and allow to cool. Cut potatoes into bite sized pieces. Place in a large bowl.

  3. In a pint sized jar, place olive oil, dill, parsley, brine from the pickled onions, and capers. Shake well to combine. Pour dressing over potatoes. Toss with pickled onions. 

  4. Allow to sit 30 minutes before eating.  Taste and add salt as needed. 

Recipe Notes

I use this recipe for Pickled Onions from A Farmgirl's Dabbles.  (I always have these in my refrigerator as they are good on everything!)  If you have these pickled onions all ready to go, this Herbed Picnic Potato Salad recipe is so quick and easy to make!