This is my go-to when I want a lighter, zesty potato side that works with smoky BBQ flavours. Baby new potatoes are steamed until tender, then tossed in a warm dressing of lemon, olive oil, and loads of fresh herbs. I finish it with spring onions for crunch and a subtle bite. It’s bright, fragrant, and feels like summer on a plate.
It’s the sort of side dish that cuts through rich meats, making it perfect for grilled chicken or halloumi skewers. I love serving it with harissa spiced chicken skewers or smoky paprika and vegetable halloumi skewers because the citrusy dressing balances out those deeper spices.
Fresh and Light BBQ Potatoes with Herbs
New potatoes don’t need much fuss. Their skins are thin and hold just enough earthiness to carry lemon and herbs beautifully. I use a mix of parsley, chives, and dill, but you can swap in mint or coriander if you like.
The key is to dress them while they’re still warm so they soak up the flavours. That’s when the magic happens – the potatoes turn from plain to something vibrant and fragrant.
Perfect with Grilled Chicken Skewers
This dish pairs naturally with grilled meats. I often bring it out with juicy grilled chicken skewers when I want a classic BBQ vibe. It’s equally good next to smoky BBQ chicken skewers for a fresher contrast. If you prefer vegetarian BBQ skewers, our halloumi skewer recipes are also delicious with this side dish.
Why This is Great on a BBQ Table
This isn’t the heavy, creamy potato salad you often see at BBQs. It’s lighter, zingier, and feels right for a summer spread. The herbs stay fresh because the potatoes cool quickly once dressed, and the spring onion gives enough sharpness without overpowering.
It’s also a lifesaver if you’re cooking for a crowd because you can make it in advance and leave it covered at room temperature until serving. No mayo means it travels well too.
What to drink with this BBQ new potato side dish
When you like wine with your BBQ a chilled Sauvignon Blanc (like a Marlborough from New Zealand) works beautifully here. Its crisp acidity and citrus notes mirror the lemon dressing and cut through any richness from BBQ meats. Alternatively, a dry Pinot Grigio adds a subtle floral touch that won’t overpower the herbs.
Are you more likely to go for a beer? Go for a light, zesty beer like a German-style wheat beer (e.g., Erdinger) with citrus and coriander undertones that complement the lemon and fresh herbs. Or a refreshing Pale Ale with gentle hops and a clean finish to balance the smokiness of BBQ.
Herby Lemon and Spring Onion New Potatoes for the BBQ
Ingredients
- 1 kg New Potatoes baby or Jersey Royals
- 3 tbsp Olive oil extra virgin
- 1 Lemon large, juiced
- 2 Spring onions finely sliced
- 1 handful Fresh parsley finely chopped
- 1 handful Fresh chives finely chopped
- 1 handful Fresh dill roughly chopped
- Salt to taste
- Black pepper to taste
Optional
- 1 Lemon extra wedges to serve
Instructions
- Wash the new potatoes and trim any blemishes, but keep the skins on for texture. Place them in a large saucepan, cover with cold water, and add a generous pinch of salt. Bring to the boil, then lower the heat and simmer for 12–15 minutes until a knife slips in easily. Drain and let them steam dry in the colander for a minute.
- While the potatoes cook, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, and zest. Season with a little salt and black pepper. The lemon zest gives an extra hit of citrus without adding more acidity.
- Tip the warm potatoes into a large mixing bowl. Pour over the dressing and toss gently to coat every piece. The warmth helps the potatoes absorb the flavours. Add the chopped herbs and spring onions, folding them through carefully so the herbs don’t bruise.
- Taste for seasoning and adjust with a little extra salt or lemon juice if needed. Serve warm or at room temperature, garnished with more fresh herbs and lemon wedges for squeezing over at the table.