This lemon herb potato and greens salad is a fresh, vibrant twist on the classic, combining tender Little Reds™ with crisp Little Leaf Farms’ Baby Green Leaf Lettuce, fragrant dill and mint, and a light lemon‑olive oil dressing. Unlike heavy mayo‑based versions, this refreshing salad is bright, zesty, and perfect for warm‑weather meals, picnics, or quick weeknight dinners. The warm potatoes soak up the lemony dressing, while marinated shallots add a subtle tang and parmesan brings a savory finish. If you’re looking for a lighter, modern take on potato salad, this lemon herb potato salad delivers big flavor with simple, wholesome ingredients.

Kid‑Friendly Tips

  • Cut potatoes smaller so they’re easier for little hands to manage.
  • Go lighter on the shallot or swap it for mild green onion if your kids prefer gentler flavors.
  • Add a familiar element like peas, sweet corn, or small mozzarella pearls to make it more appealing.
  • Serve it warm—kids often enjoy warm potatoes more than chilled salads.

On‑the‑Go Tips

  • Pack the dressing separately to keep the lettuce crisp until you’re ready to eat.
  • Use a wide, shallow container so the potatoes don’t crush the greens.
  • Make it a full meal by adding chickpeas, grilled chicken, or hard‑boiled eggs for portable protein.
  • Great for picnics—this mayo‑free recipe holds up better outdoors and stays fresh longer.
Prep
15 mins
Cook
15 mins
Serves
4
Ingredients
10
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Ingredients

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For the Dressing:

  • 3 Tbsp extra virgin olive oil
  • 1 1/2 Tbsp fresh lemon juice
  • 1 tsp honey
  • 1 pinch sea salt and pepper

For the Salad:

  • 4 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce
  • 1.5 lbs Little Reds
  • 1 shallot, thinly sliced
  • 1 1/2 Tbsp fresh dill, finely chopped
  • 1 Tbsp fresh mint, finely chopped
  • 1/4 cup Parmesan cheese, shaved

Instructions

  • Make the Dressing

    In a small bowl or jar, whisk together the olive oil, lemon juice, honey, salt, and pepper until well combined. Set aside.

  • Cook the Potatoes

    Bring a large pot of salted water to a boil. If any of the potatoes are large, cut them in half so they’re all a similar size. Add them to the boiling water and cook for about 12 to 15 minutes, or until fork-tender. Drain and let cool for about 10 minutes.

  • Prep the Shallot

    While the potatoes cook, place the thinly sliced shallot in a small bowl and toss with 1 tablespoon of the dressing. Set aside to lightly marinate.

  • Assemble the Salad

    Place the Baby Crispy Green Leaf Lettuce in a large bowl. Add the warm potatoes, marinated shallot, dill, mint, and shaved Parmesan.

  • Toss and Serve

    Drizzle with the remaining dressing and gently toss until evenly coated. Taste and adjust salt and lemon as needed. Serve slightly warm or at room temperature and enjoy.