Creamy Potato Salad with Fresh Herbs
This creamy potato salad is a fresh and flavorful twist on a classic, made with tender potatoes, a tangy dressing, and a generous handful of fresh herbs. Perfect for picnics, potlucks, or as a side for grilled dishes.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 1 hr 30 mins (including chilling)
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs Yukon Gold or red potatoes, cut into bite-sized chunks
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- Optional: 2 celery stalks, finely chopped
- Optional: 2 hard-boiled eggs, chopped
Instructions
- Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes or until fork-tender. Drain and let cool slightly.
- In a large bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, salt, and pepper until smooth.
- Add the warm potatoes to the bowl and gently toss to coat in the dressing.
- Fold in fresh herbs, celery, and eggs if using.
- Taste and adjust seasoning as needed.
- Cover and refrigerate for at least 1 hour before serving for best flavor.
Notes
- Using warm (not hot) potatoes helps them absorb the dressing better.
- You can substitute Greek yogurt for sour cream for a lighter version.
- Best made a few hours ahead to let flavors meld.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 2g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 50mg
Find it online: https://tastyera.com/creamy-potato-salad-with-fresh-herbs/