This creamy potato salad features tender potatoes tossed in a rich, tangy dressing with chopped herbs and onions. It’s a timeless side dish that pairs perfectly with grilled meats, sandwiches, or served simply with fresh bread.

Why You’ll Love This Recipe

Classic flavor: Creamy, tangy, and slightly sweet—just like traditional potato salad.
Versatile: Serve it cold or at room temperature for any occasion.
Easy to make: Simple ingredients and minimal prep.
Pairs with everything: From grilled meats to sandwiches and BBQ dishes.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Potatoes (Yukon gold or russet), peeled and diced
Mayonnaise
Dijon or yellow mustard
Apple cider vinegar or white vinegar
Sugar (optional)
Celery, finely chopped (optional)
Onion or scallions, finely diced
Fresh parsley or dill, chopped
Salt and black pepper
Boiled eggs (optional)

directions

Boil the potatoes: Place diced potatoes in a pot of salted water. Bring to a boil and cook until fork-tender, about 10–12 minutes. Drain and let cool.
Prepare the dressing: In a bowl, mix mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper. Adjust to taste.
Combine: In a large mixing bowl, gently toss the cooled potatoes with chopped onion, celery (if using), and fresh herbs.
Add dressing: Pour the dressing over the salad and fold gently until well coated.
Chill: Cover and refrigerate for at least 1 hour to let the flavors meld.
Serve: Garnish with extra herbs before serving. Serve with sliced bread or as a side dish.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 30 minutes

storage/reheating

Storage: Store in an airtight container in the refrigerator for up to 4 days.
Reheating: Best served cold; reheating is not recommended for this dish.

FAQs

Can I use red potatoes or baby potatoes?

Yes, waxy potatoes like red or baby potatoes hold their shape well and work great.

Should I peel the potatoes?

Peeling is optional. Unpeeled potatoes add a rustic texture and more nutrients.

How do I prevent the salad from being too watery?

Let the cooked potatoes cool completely before adding dressing, and drain well.

Is this salad sweet?

It can be slightly sweet if sugar is added. Adjust sugar to taste or omit it.

Can I make it without mayonnaise?

Yes, use Greek yogurt or sour cream as a lighter alternative.

What herbs go best with this salad?

Parsley, dill, chives, and tarragon all add fresh flavor.

Can I add bacon?

Absolutely—crumbled cooked bacon adds a smoky crunch.

How far ahead can I make this?

It’s best made at least 1 day in advance for the flavors to develop.

Is this gluten-free?

Yes, all ingredients are naturally gluten-free, but double-check condiments.

Can I add pickles or relish?

Yes, chopped pickles or sweet relish add extra tang and texture.

Conclusion

This Creamy Potato Salad with Fresh Herbs is a dependable classic—rich, tangy, and satisfying. Whether served alongside grilled meats, in a picnic spread, or with fresh bread, it brings comfort and flavor to any table.