My easy baked sweet potato fries recipe guarantees crispy, golden-brown outsides with sweet and tender insides. Trust us, you’ll want to make a double batch.

Our family absolutely devours these sweet potato fries! If Joanne is in the kitchen while I’m making them, she starts eating them straight off the sheet pan. That’s why we always recommend making a double batch. Bonus: they’re unbelievably easy to make!

We’re pretty picky about fries, which is why we’re obsessed with how these turn out. Perfectly caramelized and crispy on the outside, yet sweet and tender in the middle. If you love these, be sure to check out some of our other favorites, like our baked french fries, potato wedges, and homemade tater tots.

Key Ingredients

• Sweet potatoes: I like medium sweet potatoes (sometimes sold as yams) for these fries. It doesn’t matter if the label says sweet potato or yam, as long as you buy small-to-medium potatoes with orange flesh. Look for Beauregard, Jewel, or Garnet sweet potatoes. They make the best fries.
• Oil: I use avocado oil or olive oil for coating the fries before baking.
• Salt and pepper: I keep them simple, but this is a great time to bring out seasoned salt or your favorite spice blend (I love this Cajun seasoning).

Find the full recipe with measurements below.

How to Make the Best Sweet Potato Fries

Tip 1: Don’t worry about peeling. I bake my sweet potato fries in the oven. They’re not quite as crispy as deep-fried fries, but they’re healthier and taste incredible. I don’t bother peeling the sweet potatoes. Just scrub them clean under cold water before slicing.

Tip 2: Cut them thin. It’s up to you how thick you want your fries, but we like them thin and crispy, so we slice them on the thinner side. Cut the sweet potato into slabs, then slice the slabs into thin fries. Watch our video to see exactly how we do it. It’s really easy!

Tip 3: Don’t overcrowd your baking sheet and preheat it. The secret to crispy baked sweet potato fries is giving them plenty of space. If they’re packed too tightly, they’ll steam instead of crisp up. I also like to preheat my baking sheets before adding the fries since it gives them a head start and helps them brown beautifully.

Toss the fries with oil, salt, and pepper, then spread them out on foil- or parchment-lined, preheated baking sheets.

Tip 4: Bake at a higher temperature. Bake the sweet potato fries in a 425°F oven until they’re golden brown and crisp. Depending on how thick you cut them, this usually takes 15 to 25 minutes. Keep an eye on them near the end so they don’t over-brown. Sweet potatoes can go from perfectly caramelized to too dark pretty quickly.

Serving Suggestions

Serve these delicious oven-baked sweet potato fries with burgers, veggie burgers, Caesar salad, sandwiches, and turkey meatloaf. My son also loves these with homemade fish sticks and chicken nuggets.

Depending on your favorite dipping sauce, you can make a homemade sauce alongside them. I love homemade ketchup, mayonnaise, or this creamy honey mustard sauce. Garlic aioli is another favorite, and don’t forget fry sauce!

More Sweet Potato Recipes

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This southern potato salad has everything you love about the classic — creamy dressing, chunky potatoes, boiled eggs, pickles — just made a little lighter with the addition of Greek yogurt and a handful of fresh veggies that add crunch and color.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Recipes You Might Like

At A Glance

• Ready In: 35 minutes + chilling time
• Serves: 6–8
• Diet: Gluten-free, nut-free
• Nutrition Highlights: Good source of protein (from eggs), high in potassium, lighter than traditional versions
• Main Ingredients: Waxy potatoes, hard-boiled eggs, light mayo, Greek yogurt, dill pickles, celery, radishes
• Flavor Profile: Creamy, tangy, lightly smoky, well-seasoned with a touch of sweetness
• Meal-Prep Friendly: Keeps for up to 4 days in the fridge — actually gets better overnight
• Best Served With: Grilled chicken, burgers, BBQ ribs, sandwiches, or anything off the grill

If you’ve been searching for a southern potato salad recipe that actually delivers on that creamy, tangy, comfort-food feeling — this is it. What makes it a little different from the usual is the dressing: instead of going all-in on mayo, I use a half-and-half blend of light mayo and plain Greek yogurt, which keeps everything creamy and rich without feeling heavy. The smoked paprika adds a subtle warmth and depth that I’ve become a little obsessed with in potato salads.

And the radishes — they’re not always traditional in a southern-style potato salad, but they add this lovely peppery crunch that I really love here.

The key trick is folding the warm potatoes straight into the dressing so they soak up all that tangy, mustardy goodness as they cool. Make this the night before, and it tastes even better — the flavors settle into each other beautifully.

More Potato Salad Recipes:
• Vinegret (Ukrainian Beet Salad)
• Crispy Smashed Potato Salad
• Creamy Potato Salad with Pickles
• My Special Potato Salad with Apple, Capers & Dill
• No Mayo Potato Salad Romesco Dressing
• Green Bean And Potato Salad

What You’ll Need

How To Make Southern Potato Salad

• In a large bowl, whisk together the light mayo and Greek yogurt until smooth. Add the Dijon mustard and yellow mustard (if using), then stir in the pickle juice, salt, pepper, smoked paprika, and a small touch of sugar or honey. Taste — it should be tangy and punchy, a little stronger than you think it needs to be. It mellows once the potatoes go in.
• Add the warm potato slices straight into the bowl with the dressing and fold gently to coat. The warmth helps them soak up all that flavour. Add the chopped eggs, celery, red onion, dill pickles, and radishes, and fold everything together.
• Using a spoon, lightly press and break up a few of the potato pieces so you get that mix of intact rounds and creamy, mashed bits — roughly 80% chunky and 20% creamy. That’s the sweet spot for a proper southern feel.
• Cover and refrigerate for at least 2 hours, or overnight if you can. Before serving, stir well and taste. If it’s thickened up, loosen with a splash of pickle juice or a spoon of yogurt. Top generously with fresh chives and a good sprinkle of smoked paprika — don’t be shy with either.

Watch The Video

Recipe Tips

• Don’t overcook the potatoes. You want them fork-tender, not falling apart. Check them early — they can go from perfect to mushy fast.
• Steam-dry after draining. Letting the potatoes sit in the colander for a few minutes (or back in the warm pot, off the heat) means they absorb dressing instead of releasing water into it.
• Add the dressing while the potatoes are still warm. This is one of the most important steps. Warm potatoes are porous and soak up so much more flavor than cold ones.
• Make it ahead. This is genuinely one of those salads that gets better with time. Make it the night before if you can.
• Adjust before serving. After chilling, the potatoes will have absorbed some of the dressing. Give it a taste and loosen with a little extra pickle juice or a spoon of yogurt if needed.
• Swap the radishes for cucumber or leave them out entirely for a more traditional southern potato salad with egg.
• Make it dairy-free by using all mayo and skipping the Greek yogurt (use a dairy-free alternative or just extra mayo).
• Storage: Keeps well in an airtight container in the fridge for up to 4 days. I don’t recommend freezing potato salad.

Serving Suggestions

This southern potato salad is pretty much the perfect BBQ side — it goes with everything. I love it alongside grilled chicken, burgers, pulled pork, or ribs. It’s also great as part of a spread with coleslaw and some crusty bread. If you’re bringing it to a picnic or potluck, make it the night before and transport it cold — it travels really well. For a lighter meal, serve it alongside a simple green salad.

If you’ve tried this southern potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This green bean and potato salad is bright, zippy, and completely mayo-free. It leans on a warm lemon garlic dressing poured over slightly warm potatoes, green beans with just the right snap, olives, fresh herbs, and crumbled feta.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Mediterranean Salad Recipes

At A Glance

• Ready In: 30 minutes
• Serves: 6
• Diet: Vegetarian, Gluten-Free (vegan without feta)
• Nutrition Highlights: Good source of fiber, vitamin C, potassium, and healthy fats from olive oil
• Main Ingredients: Baby potatoes, green beans, Kalamata olives, cherry tomatoes, feta, lemon garlic vinaigrette
• Flavor Profile: Fresh, bright, tangy, garlicky — with a salty herby finish
• Meal-Prep Friendly: Keeps well for 3–4 days in the fridge; dresses better the longer it sits
• Best Served With: Grilled chicken, lamb, fish, skewers, or as a standalone summer side

The trick with this green bean potato salad is the warm lemon garlic vinaigrette — garlic briefly cooked in olive oil until mellow, then stirred together with lemon juice, zest, red wine vinegar, and a touch of mustard.

Pour it over slightly warm potatoes, and they soak up every bit of it. The green beans stay snappy, the olives add that briny depth, and the fresh herbs round everything out. No creamy dressing, no heaviness — just bright Mediterranean flavors that work next to anything off the grill. The feta on top is optional, but I’d strongly recommend it.

More Potato Salad Recipes:
• Creamy Potato Salad with Dill Pickles
• Crispy Smashed Potato Salad
• Potato Salad with Apples, Capers & Dill
•Potato Salad with Green Beans & Romesco Dressing ( No Mayo)
• Vinegret (Ukrainian Beet Salad)

What You’ll Need

How To Make Green Bean & Potato Salad

• Make the dressing: warm olive oil in a small pan over medium heat, add the garlic, and cook for 30–60 seconds until fragrant but not brown. Remove from heat and stir in lemon juice, lemon zest, red wine vinegar, Dijon, salt, and pepper.
• Add the still-warm potatoes and the cooled green beans to a large bowl. Pour most of the dressing over and toss gently so the potatoes absorb it.
• Add cherry tomatoes, red onion, olives, and fresh herbs. Toss again with the remaining dressing.
• Top with crumbled feta and extra herbs, and serve.

Watch The Video

Recipe Tips

• Don’t let the potatoes go cold before dressing them. Warm potatoes absorb dressing far better than cold ones — this is what makes the salad so flavorful.
• Don’t overcook the green beans. Two to three minutes is plenty. Rinse them under cold water the moment they come out of the pot.
• Watch the garlic. It goes from fragrant to bitter in seconds. Medium heat, 30–60 seconds, then off the heat.
• Make it vegan: Just leave out the feta, or use a good-quality vegan alternative.
• Add more protein: Chickpeas tossed through make this a more substantial meal. White beans also work beautifully.
• Swap the herbs: If you don’t have dill or fresh oregano, flat-leaf parsley on its own is perfectly delicious. Basil is also a lovely addition in summer.
• Storage: Keep in an airtight container in the fridge for up to 3–4 days. The flavors actually improve overnight as the potatoes absorb more of the dressing. Give it a quick toss and maybe a small squeeze of lemon before serving from the fridge.
• Make ahead: You can cook the potatoes and beans up to a day ahead and keep them refrigerated. Make the dressing separately and toss everything together when ready to serve.

Serving Suggestions

This green bean and potato salad works beautifully as a side for anything grilled — think lamb chops, grilled chicken thighs, or a simple piece of fish. It’s also great alongside a Greek-style frittata or a big bowl of Greek butter beans for a fully vegetarian spread. In summer, I’ll often just serve it with a pile of crusty bread and call it lunch. If you’re taking it somewhere (a BBQ, a picnic, a potluck), it travels incredibly well and only gets better after sitting for a while.

If you’ve tried this green bean and potato salad or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This homemade potato soup recipe makes the creamiest, most delicious soup. It’s easy, loaded with potatoes and veggies, and the broth is so creamy!

This is my favorite potato soup because it is pure comfort food, but not so rich that you can’t enjoy it regularly. Joanne is a major fan of this soup! We like to make this all year around and it is ridiculously easy to whip up for a quick tasty dinner.

I also love that you have two options for serving. You can keep it on the brothy side (like our photos) or blend it for a thick, creamy soup. If you love this here are two other favorites, see our sausage and potato soup or this potato and leek soup.

Key Ingredients

• Potatoes: You can use any potato in our recipe, but I highly recommend Yukon Gold potatoes. There’s no need to peel them, and when cooked, they are buttery and almost melt in your mouth.
• Veggies: This is potato soup, but we love adding a few cups of extra veggies. Onions are a must, carrots add color and some sweetness, and chopped celery adds flavor and texture.
• Garlic and rosemary: Make this the tastiest potato soup I’ve made. I’ve found some potato soup recipes too rich or lacking in flavor, but that’s not a problem with this easy potato soup. I love rosemary, garlic, and potato together.
• Butter and flour: The combination of butter and flour thickens our soup. Unsalted butter or salted butter works just fine for this recipe. You will need to season with salt to taste. I’ve added tips for omitting the flour in the recipe below for gluten-free potato soup.
• Stock or broth: For the best potato soup, use good-quality chicken stock from the store or homemade. When reaching for store-bought broth, we go for low sodium. We also look for a store-bought broth that’s darker in color (usually means more flavor), and since it usually has more of a backbone, we like to buy boxed bone broth (we use homemade bone broth sometimes, too).
• Cream: We add a little cream to this soup. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. You can also try half-and-half, sour cream, or plain yogurt.
• Cheese: This is optional, but if you have some on hand, it adds a lovely richness to the soup. Use sharp cheddar for cheesy potato soup that rivals cheesy baked potatoes. We also love stirring in Gruyère or parmesan.

Find the full recipe with measurements below.

How to Make the Best Potato Soup

Tip 1: Cook veggies in flavored butter. We love to cook our vegetables with garlic and rosemary in butter. The kitchen will smell incredible and this adds so much flavor.

Tip 2: Thicken with a little flour. So that our soup thickens nicely, you’ll stir in some flour and cook until toasty. The mixture of butter and flour helps thicken the soup. Then, it’s time to add the broth and potatoes and simmer until tender, which takes about 20 minutes.

Tip 3: Finding the perfect blend. Finish by stirring in cream and some cheese if you plan to add it. You can serve the brothy soup or blend some to thicken it even more. I like to blend a portion of the soup (about 2 cups). Then, I add the blended mixture back into the soup.

What to Serve with Potato Soup

I love serving this potato soup with bread for dipping. A few favorites from the blog are this homemade focaccia bread, this roasted garlic bread, and our beer bread! Consider a light salad on the side to balance the soup’s richness. I love this strawberry balsamic salad or this easy chopped salad.

As for topping potato soup, I love scattering over fresh herbs (especially chives), but you can add more cheese, cooked bacon, sour cream, or crispy fried shallots.

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Turkey, Sweet Potato, and Black Bean Soup is a great use for leftover turkey, but you can also make this tasty soup with chicken. And I’ve adjusted this recipe to use more turkey and fewer beans and sweet potatoes for a lower-carb version.

PIN Turkey, Sweet Potato, and Black Bean Soup to try it later!

This delicious and easy Turkey, Sweet Potato, and Black Bean Soup is a lovely way to use leftover leftover turkey, if you’re lucky enough to end up with some! And one of my favorite traditions for the day after Thanksgiving is taking the turkey carcass, putting it in a roasting pan with lots of water, onions, carrots, celery, and a bit of Penzeys Turkey Soup Base, and filling up the house with the smell of homemade Turkey Stock.

And this soup recipe with turkey, black beans, and lime is one of my favorite soups to make with leftover turkey, and I’m indulging my love of sweet potatoes here as well. This recipe is pretty flexible, but don’t leave out the touch of fresh lime juice added at the very end. Lime and sweet potatoes are what make this soup so absolutely delicious!

Soup with sweet potatoes and black beans is a splurge for people who are watching carbs, but I’ve updated this favorite soup to make it a bit lower in carbs. Here’s the printer-friendly recipe of the original version for anyone who was a fan!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Can this Turkey Sweet Potato Soup recipe be made with chicken?

Any soup recipe that uses leftover turkey can also be made with cooked diced chicken!

What did I do to make the Turkey Sweet Potato Soup lower in carbs?

I love this soup so much, but the original recipe was more of a carb splurge than I wanted these days with both beans and sweet potatoes. To make a lower-carb version of the soup, I just used fewer sweet potatoes and beans and more turkey. And I also added a little more turkey stock to make sure it’s still eight servings.

Want Low-Carb Turkey Soups?

Check out Low-Carb Turkey Soup Recipes to see the lowest-carb turkey soup recipes on my blog.

How to make Turkey, Sweet Potato, and Black Bean Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. You can make the soup using chicken broth from a can, but I highly recommend making turkey stock if you have a turkey carcass. Here is how to make homemade Turkey Stock, and it will make your house smell great while it cooks.
2. Start by cooking the onions and celery a few minutes in the bottom of the soup pot. 
3. Then add diced sweet potatoes, spices, and turkey stock and simmer about 40 minutes. 
4. Add black beans and liquid and simmer about 15 minutes more.
5. Then add the diced turkey and green chiles and simmer another 15 minutes. 
6. Stir in the lime juice, simmer a few minutes more, and serve hot. 
7. This Turkey Sweet Potato Soup is good with cheese and sour cream to sprinkle on at the table if you like the sound of that!

Weekend Food Prep:

This recipe for Turkey, Sweet Potato, and Black Bean Soup has been added to a category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

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Black Bean Sweet Potato Soup is a vegetarian soup that’s loaded with flavor, and please don’t skip the lime juice! This meatless soup isn’t low in carbs, but see tips below for making a lower-carb version of this tasty soup.

PIN Black Bean Sweet Potato Soup!

This Black Bean Sweet Potato Soup seems perfect after a few days of indulgent holiday eating. This is a soup for people who are avoiding meat and don’t mind a few carbs, but see tips below for an easy option if you like to make a version that will be lower in carbs!

This easy stovetop soup will light enough to help you recover from holiday food overload, easy enough that you don’t need much time in the kitchen. And it’s still going to be warm and comforting if you’re in a part of the world where the weather is cold. I hope you like the recipe if you like the sound of a soup with black beans and sweet potatoes!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Are they yams or sweet potatoes?

Even though they are often mistakenly called yams in U.S. grocery stores, the vegetables used to make this soup are orange-fleshed sweet potatoes! But your store may call them yams or sweet yams.

Want a version of this soup that’s still vegetarian but lower in carbs?

Soup with black beans and sweet potatoes is never going to be super low in carbs. But if you want a lower-carb version for this tasty soup, switch out one can of black beans for a low-carb vegetable like frozen cauliflower rice or chopped red bell pepper. That will definitely make it lower in carbs.

How to Make Black Bean Sweet Potato Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in a heavy soup pot, then cook onions for 6 minutes, or until they’re just starting to brown. Then add minced garlic, ground coriander, ground cumin, ground fennel, and black pepper and saute about 1-2 minutes more.
2. Rinse 2 cans black beans until no more foam appears, then let the beans drain.
3. While onions are cooking, chop up two medium sweet potato into pieces. 
4. When onions and spices have been cooked long enough, add vegetable stock, black beans, and sweet potatoes to the soup pot, along with salt to taste.
5. Let cook about 30 minutes, or until sweet potatoes are falling-apart tender. Use a slotted spoon to remove 3 cups of sweet potatoes and beans.
6. Then use an Immersion Blender (affiliate link) or regular blender to puree the remaining soup.  (Be very careful if you do this in a regular blender!)
7. Add the reserved beans and sweet potatoes back into the soup and simmer about 15 minutes more.
8. Taste to see if you want more salt, then add the lime juice and simmer for 5 more minutes.
9. Serve Black Bean Sweet Potato Soup hot, with a dollop of Greek yogurt or sour cream if desired.

Want More Vegetarian Recipes?

If you’re interested in more recipes without meat, check out the archives for Vegetarian Recipes.

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This creamy potato salad with dill pickles is my go-to easy potato salad for BBQs and weekend dinners—tangy, crunchy and tossed in a lighter creamy dressing.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Salad Recipes

• Ready In: 35 minutes
• Serves: 8
• Diet: Vegetarian, gluten-free
• Nutrition Highlights: Lighter dressing using light mayo and sour cream or Greek yogurt
• Main Ingredients: Potatoes, dill pickles, sweet pickles, cucumber, green onions
• Flavor Profile: Creamy, tangy, slightly sweet, crunchy, and fresh
• Meal-Prep Friendly: Keeps well for up to 4 days in the fridge
• Best Served With: BBQ meats, grilled chicken, burgers, sausages, or roasted vegetables

This creamy potato salad with dill pickles is the one I end up making the most. It’s simple, quick, and made with just a handful of ingredients, but the flavor is spot on.

You get little pops of tangy dill pickles, a touch of sweetness from the sweet pickles, and fresh crunch from cucumber and green onions. Everything is coated in a lighter creamy dressing made with light mayo and light sour cream (or Greek yogurt if that’s what you have in the fridge).

The potatoes stay nice and tender but not mushy, which is key for a good potato salad. The dressing is creamy without feeling heavy, and the pickle juice adds a little tang that really wakes the whole dish up.

It’s one of those potato salads that people always ask about when I bring it to BBQs or family dinners. It’s also surprisingly great for meal prep — I’ll often serve it with grilled chicken or a couple of boiled eggs for a quick lunch.

And yes… my 5-year-old happily eats this one too, which is always a good sign.

 You might also like my other potato salads, such as this crispy smashed potato salad, this Spanish-inspired no-mayo potato salad with Romesco dressing, or this unique potato salad with capers, apple, and crispy bacon. These are all great summer salads, but I make them throughout the year, too.

What You’ll Need

Here is what you’ll need for this creamy potato salad. Find the full measurements in the recipe card below.

Potatoes & Crunchy Bits

• White potatoes – creamy and hold their shape well for potato salad; I have made this with larger potatoes and baby potatoes; red potatoes will also work and give you a fun color. PS. Leave the skin on if they’re clean for extra texture and fibre.
• Fresh cucumber – adds freshness and crunch.
• Dill pickles / gherkins – bring tangy acidity and savory flavor.
• Sweet pickles – add a little sweetness that balances the tang.
• Green onions – mild onion flavor and freshness.

Note: Pickles are a classic flavor booster in creamy salads because they add tang, sweetness, and crunch that balance rich dressings. I love a combination of more savory dill and also sweet (like butter pickles), but you can use one type, just make sure it’s the total amount of both.

Creamy Dressing

• Light mayonnaise – the creamy base.
• Light sour cream or Greek yogurt – adds tang and lightens the dressing.
• Yellow mustard – a little zing.
• Pickle juice – subtle acidity and extra pickle flavor.
• Salt and pepper – to bring everything together.

How To Make Creamy Potato Salad With Dill Pickles

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make potato salad with dill pickles and creamy but light dressing.

• Add potatoes to a pot with cold water and salt. Bring to a boil and simmer until just fork-tender, about 12–15 minutes.
• Drain and let the potatoes cool slightly, then cut into bite-sized cubes.

• Dice cucumber, dill pickles, sweet pickles, and green onions.
• Whisk together mayonnaise, sour cream (or yogurt), mustard, pickle juice, salt, and pepper in a large bowl.
• Add pickles, cucumber, and green onions to the bowl and follow with potatoes, and gently toss until coated.
• Taste; add more salt or pepper if needed. Top with extra green onions or chives and a little black pepper.

Watch The Video

Recipe Tips

• Start potatoes in cold water. This helps them cook evenly instead of being mushy outside and undercooked inside.
• Don’t overcook the potatoes. They should be tender but still hold their shape. Overcooked potatoes will make the salad mushy.
• Let the potatoes cool slightly before mixing. If they’re too hot, the dressing can separate.
• Chop everything evenly. Small, uniform pieces make every bite balanced.
• For extra flavor. Add a little chopped fresh dill or chives.
• Storage: Store in an airtight container in the fridge for up to 4 days. Stir before serving, as the dressing may settle.
• Make-ahead tip: This salad actually tastes better after a few hours in the fridge, which makes it perfect for BBQs or meal prep.

Variations

• Add hard-boiled eggs for a classic deli-style potato salad.
• Add crispy bacon for a smoky twist.
• Swap cucumber for celery if you prefer.

Serving Suggestions

This potato salad is basically made for summer meals and BBQs.

Serve it alongside BBQs kabobs or skewers, grilled chicken tenders, burgers, sausages, or steak. It’s also great with grilled vegetables or baked salmon.

For a quick lunch, I often pair it with air fryer chicken wings, shrimp skewers, or steak bites. For a quick lunch, you can pair it with canned tuna, boiled eggs, chickpeas, or grilled halloumi. It turns a simple side dish into a pretty satisfying meal.

If you’ve tried this creamy potato salad with dill pickles or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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My favorite no mayo herb potato salad recipe calls for lots of fresh herbs and swaps a creamy dressing for one made with lemon juice and olive oil.

In this salad, I toss warm potatoes with our zesty lemon Dijon vinaigrette. This salad is reminiscent of a French potato salad. Since the potatoes are warm, they absorb all the delicious flavors of the dressing.

Our mayonnaise-free herb potato salad dressing is quick to make, a bit healthier, and tastes fantastic! If you prefer a more traditional creamy dressing, see our creamy potato salad.

Key Ingredients

• Potatoes: I love using small waxy potatoes for this herbed potato salad. Red bliss potatoes or fingerlings are also excellent options. The smaller the potatoes, the better since they cook quickly and don’t require extra time chopping.
• Lemon and red wine vinegar: I love the combination of fresh lemon juice and red wine vinegar for the potato salad vinaigrette. You can use just one if you don’t have both in the kitchen.
• Dijon mustard: I use Dijon mustard a lot when making salad dressings. It’s tangy and helps to make vinaigrettes creamy and emulsified.
• Olive oil: Mayonnaise is a popular ingredient in classic American potato salad, but for this recipe, we leave the mayo out and make a simple olive oil dressing. The combination of olive oil and mustard helps to make it a creamy (dairy-free) vinaigrette.
• Fresh herbs and scallions: This is my favorite part of this recipe. I’ve said it before, and I’ll say it again. When it comes to fresh salads, I honestly don’t think you can add too many herbs! I usually end up adding parsley, dill, and mint, but basil, chives, or tarragon would also be wonderful.

Find the full recipe with measurements below.

Tips for Making Our Herb Potato Salad

Tip 1: Cook potatoes in salted water. I like to start cooking my potatoes in cold water and add about 1 tablespoon of salt to the water to help season the potatoes as they cook. When I can easily pierce them with a fork, I drain them and set them aside to cool down a bit. I cut the potatoes in halves or quarters when I can handle them.

Tip 2: Pour our dressing over warm potatoes. My olive oil dressing is quick and simple. I whisk lemon zest, lemon juice, red wine vinegar, Dijon mustard, a pinch of salt, pepper, and olive oil together until emulsified and creamy. Then, pour the dressing over the warm potatoes. The warm potatoes will soak up the dressing much better than cold potatoes.

Tip 3: Add fresh herbs and serve warm. Finally, I carefully toss the potatoes with lots of fresh herbs and scallions. I love serving this mayo-free potato salad warm or at room temperature. It’s delicious!

Serving Suggestions

This no mayo potato salad works well for summer cookouts and picnics, but I really love it as a side dish for dinner. I especially love serving this herby salad next to my garlic caper baked salmon, this incredible shrimp scampi, and our perfectly roasted chicken. It’s also excellent served next to tuna steaks, tuna salad, and chicken salad.

More Potato Salad Recipes

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My family loves this sausage potato soup recipe made with Italian sausage, potatoes, and kale. It reminds us of Olive Garden’s Zuppa Toscana, only lighter and just as delicious.

This sausage and potato soup is a dream for busy nights. Thanks to flavorful Italian sausage, you only need a short list of ingredients, and it comes together quickly.

Hearty, comforting, and incredibly flavorful this simple soup keeps well for leftovers the next day. For more like this, try our potato leek soup or creamy potato soup.

Key Ingredients

• Italian Sausage: Use sweet or hot Italian sausage. I usually reach for sweet Italian and then adjust the spice level with crushed red pepper flakes.
• Potatoes: I highly recommend Yukon Gold potatoes for their buttery texture and how well they hold up in the broth. Baby red or white potatoes also work beautifully.
• Onion and Garlic: These add so much flavor to the broth. I don’t add other veggies to keep the ingredient list short.
• Spices: Italian sausage already brings flavor from fennel and other spices, but I like to add more spice with oregano, red pepper flakes (optional), a bay leaf, and fresh thyme.
• Broth: Use a good-quality chicken stock or homemade broth. For store-bought, choose low-sodium and darker-colored stock for more flavor. Boxed bone broth is an easy shortcut that adds richness, or use homemade bone broth if you have it.
• Kale: Kale adds color, texture, and a bit of nutrition. You can also substitute spinach, Swiss chard, or other hearty greens.
• Cream and Parmesan Cheese: A splash of cream and some grated Parmesan stirred in at the end make the broth velvety and rich. Both are optional but add so much flavor.

Find the full recipe with measurements below.

How to Make Sausage and Potato Soup

Tip 1: Brown the sausage. The secret to this soup’s flavorful broth is browning the sausage in the pot before adding any other ingredients. It brings out the flavor and helps render a bit of fat, which the onions and garlic will cook in a bit later.

Tip 2: Soften the onions. So that they are sweet and tender, quickly sauté the onions and garlic in the pot with the browned sausage for a few minutes. This takes away their raw bite, making them really delicious in the soup.

Tip 3: Add spices, broth, and potatoes. Next comes the broth and potatoes. Simmer until the potatoes are tender. When they are, your soup is almost ready!

Tip 4: Add kale and cream. When your potatoes are tender, stir in the kale and cream and allow it to cook for a few minutes until the kale is tender and bright green. The splash of cream makes the broth silky. It’s optional, but really delicious.

More Easy Soup Recipes

Easy Sausage Potato Soup

• PREP
  10 mins
  
• COOK
  40 mins
  
• TOTAL
  50 mins
  

You will love this easy sausage and potato soup recipe. It is comforting and incredibly delicious. For the best texture, use Yukon Gold potatoes. They have thin skins, so you don’t need to peel them. The red pepper flakes are optional and add a bit of spice to the soup. If you use hot Italian sausage (spicy), you may not need them.

4 to 6 Servings

You Will Need

8 ounces bulk Italian sausage or links with the casings removed (226g)

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced, 1 tablespoon

¼ teaspoon dried oregano

¼ to ½ teaspoon crushed red pepper flakes, optional

Salt and fresh ground black pepper

1 bay leaf

2 sprigs thyme

1 ½ pounds Yukon Gold potatoes, cubed, 2 to 3 medium (680g)

5 cups chicken stock (1182ml)

¼ cup heavy cream or half-and-half, or more to taste (60ml)

4 cups chopped kale leaves with ribs removed or use baby kale

½ cup shredded parmesan cheese, optional, 1 ounce (28g)

Pinch freshly grated nutmeg

Directions

1Brown the sausage: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sausage and cook, breaking it apart with a wooden spoon, until browned and slightly crispy, about 8 to 10 minutes.

2Cook the onions: Add the onions and cook, stirring every few minutes, until they soften, 5 to 6 minutes.

3Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, ½ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper. Cook, stirring often, for about 1 minute until fragrant.

4Add potatoes and stock: Add the bay leaf, thyme, and potatoes. Pour in the stock, then increase the heat to medium-high and bring the soup just to a simmer (avoid a full boil). Reduce the heat to medium-low, partially cover, and simmer until the potatoes are fork-tender, about 15 minutes, stirring occasionally.

5Add cream, kale, and cheese: Uncover the pot and remove the bay leaf and thyme sprigs. Stir in the cream, kale, and parmesan cheese. Add a small pinch of nutmeg, then taste and adjust with more salt and pepper as needed. Reduce the heat to low, cover, and cook until the kale is tender and wilted, about 5 minutes more.

Adam and Joanne’s Tips

• Storing: Store in the refrigerator for up to 4 days or freeze for up to 3 months. Thaw overnight and reheat gently on the stovetop. Potatoes may soften slightly after freezing. The cream may separate when reheating, so do it over low heat or leave it out when freezing and add fresh after it has reheated.
• Thick and creamy soup: For a creamier and thicker broth, grab a potato masher and mash some of the potatoes in the pot just before adding the kale.
• Kale: The kale softens in the broth over time. If you like extra soft and tender kale, leave the lid on the pot and keep warm for 10 to 15 minutes more.
• Lighter soup: For a lightened-up version, use chicken or turkey sausage and substitute the cream for additional stock.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 cup of soup
/
Calories
268
/
Total Fat
11.5g
/
Saturated Fat
3.9g
/
Cholesterol
33.9mg
/
Sodium
639.4mg
/
Carbohydrate
26.2g
/
Dietary Fiber
2.9g
/
Sugars
9g
/
Protein
15.2g

AUTHOR:

Adam Gallagher

Previous Post: Easy Garlic Bread
Next Post: Easy White Bean Soup

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I make this potato leek soup recipe all the time! This easy soup is super creamy and comforting (and I make it without cream!).

I learned how to make potato leek soup from my Mom, who makes it weekly. The ingredient list for this easy soup is pretty short (woohoo!) and super simple to prepare.

Plus, it keeps well in the fridge or freezer for busy days. We love this soup and hope you’ll give it a try!

Key Ingredients

• Butter: I love the creaminess butter adds, especially since this soup has no cream, but olive oil is a good substitute.
• Leeks: Think of leeks as sweet, mellow onions. We’ll use the white and light green parts, saving the tougher dark green tops for stock. Check out my article about how to clean leeks for more tips!
• Potatoes: Use any kind you have. Yukon Gold potatoes will make it extra creamy, but russets break down easily for a nice texture, too.
• Broth: Either chicken broth or vegetable broth works perfectly here.
• Spices: Don’t be shy with the salt and pepper! A pinch of nutmeg adds a subtle warmth, and half a bay leaf is plenty for flavor.

Find the full recipe with measurements below.

How to Make Potato and Leek Soup

Tip 1: Throughly clean your leeks. Leeks tend to trap sand, so I always clean them thoroughly. My go-to method is slicing them in half lengthwise, which makes it easier to rinse away any hidden grit. If you need a visual guide, check out my article on cleaning leeks.

Tip 2: Cook the leeks until soft. Once your leeks are clean and chopped, this soup comes together quickly. Start by cooking the leeks in butter until they’re very soft, then add the rest of the ingredients and simmer until the potatoes are tender.

Tip 3: Blend half of the soup for the best texture. I’m a big fan of textured soups. While many potato leek soup recipes call for blending until silky smooth, I prefer a heartier, more rustic approach. I leave plenty of potato chunks and sliced leeks in the pot. We blend about half the soup to thicken it up and add creaminess while leaving the rest chunky for texture.

More Potato Soup Recipes

Easy Potato Leek Soup

• PREP
  10 mins
  
• COOK
  30 mins
  
• TOTAL
  40 mins
  

We love this potato and leek soup recipe with butter, leeks, potatoes, stock, and spices. This soup is so creamy and comforting. There’s no cream needed, but if you want to make this more decadent, add a little crème fraîche, sour cream, or cream to your bowl before serving.

Makes 4 servings

You Will Need

3 tablespoons butter or olive oil

3 large leeks

2 medium-to-large russet potatoes, peeled and chopped into ½-inch cubes

6 cups stock or broth, see our chicken stock or vegetable broth

Half of a bay leaf

Salt and fresh ground black pepper

Pinch freshly ground nutmeg

Crème fraîche, sour cream, or cream for serving, optional

Directions

• Prepare Leeks

1Cut away the stem and dark green parts of the leeks. Discard the stem and save the green tops for stock or broth. We only need the light green and white parts of the leeks for this recipe.

2Slice the leeks into half, lengthwise, and then run cold water over them, using your fingers to release any dirt stuck inside the layers.

3Slice the leeks into 1/4-inch thick half-moons.

• Prepare Soup

1Melt the butter in a large saucepan or Dutch oven over medium heat.

2Stir in the leeks and 1/4 teaspoon of salt. Reduce the heat to medium-low, and cook, stirring frequently, until very soft but not browned, 10 to 15 minutes. If the leeks begin to brown, lower the heat a bit more.

3Stir in the potatoes, stock, and 1/4 teaspoon of fresh ground pepper. Add half of a bay leaf, and then bring it to a boil. Reduce the soup to a low simmer, and cook uncovered for 10 to 15 minutes or until the potatoes are tender.

4Taste the broth and season with additional salt.

5Blend one-third of the soup, and then stir back into the pot. Stir in a bit more ground pepper and a pinch of nutmeg. Serve.

Adam and Joanne’s Tips

• Storing: Store potato leek soup in airtight containers in the fridge for up to 3 days or in the freezer for up to 3 months.
• Vegetarian and vegan adaptations: Use vegetable broth. Try our homemade veggie broth.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1/4 of the recipe
/
Calories
263
/
Total Fat
11.3g
/
Saturated Fat
6.2g
/
Cholesterol
22.9mg
/
Sodium
418.8mg
/
Carbohydrate
33.7g
/
Dietary Fiber
2.9g
/
Total Sugars
3.8g
/
Protein
10.7g

AUTHOR:

Joanne Gallagher

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