Herbed Potato Salad Recipe

Introduction

This Herbed Potato Salad is a fresh and flavorful twist on a classic favorite. Creamy, tangy, and packed with fresh herbs, it’s perfect for picnics, barbecues, or as a satisfying side dish any time of year.

Ingredients

• 2 lb Yukon Gold potatoes
• 1.5 teaspoons salt
• 1/2 medium red onion
• 1.5 tablespoons apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar
• 3 celery stalks, diced
• 1 large dill pickle, finely chopped
• 2 hard-boiled eggs, chopped
• 1/4 cup mixed fresh herbs (dill and chives)
• Salt to taste
• 1/2 teaspoon freshly ground black pepper

Instructions

1. Step 1: Wash and peel the Yukon Gold potatoes, then cut them into bite-sized pieces. Place them in a large pot with salted water and bring to a boil. Cook until tender but not mushy, about 15-20 minutes. Drain and let cool slightly.
2. Step 2: Meanwhile, finely chop the red onion, celery stalks, dill pickle, hard-boiled eggs, and fresh herbs. Set aside.
3. Step 3: In a large bowl, whisk together the apple cider vinegar, sour cream, mayonnaise, yellow mustard, celery seed, granulated sugar, salt, and black pepper until smooth.
4. Step 4: Add the warm potatoes to the dressing and gently fold to coat. Then fold in the red onion, celery, dill pickle, eggs, and fresh herbs until evenly combined.
5. Step 5: Taste and adjust seasoning with additional salt and pepper if needed. Chill in the refrigerator for at least 30 minutes before serving to let flavors meld.

Tips & Variations

• Use red potatoes instead of Yukon Golds for a firmer texture.
• Add chopped fresh parsley or tarragon for a different herb profile.
• For a lighter version, substitute Greek yogurt for the sour cream and mayonnaise.
• To make it ahead, prepare the salad up to 1 day in advance and store covered in the fridge.

Storage

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving and enjoy chilled. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad vegan?

Yes, you can replace the sour cream and mayonnaise with vegan alternatives or use a plant-based yogurt. Omit the eggs or use a vegan egg substitute.

How do I prevent the potatoes from getting mushy?

Cook the potatoes just until tender and drain them immediately. Let them cool slightly before mixing with the dressing to help maintain their shape and texture.

Herbed Potato Salad Recipe

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★★★★★

4.6 from 133 reviews

• Author: Harper
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

A classic herbed potato salad featuring tender Yukon Gold potatoes tossed with a creamy dressing made from sour cream, mayonnaise, and tangy apple cider vinegar. Enhanced with fresh herbs, celery, pickles, and hard-boiled eggs, this salad offers a perfect balance of flavors and textures, ideal for picnics, barbecues, and family gatherings.

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Ingredients

Scale 1x2x3x

Potatoes and Vegetables

• 2 lb Yukon Gold potatoes
• 1/2 medium red onion, finely chopped
• 3 celery stalks, diced
• 1 large dill pickle, finely chopped

Herbs

• 1/4 cup mixed fresh herbs (dill and chives), chopped

Dressing

• 1.5 teaspoons salt
• 1.5 tablespoons apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar
• Salt to taste
• 1/2 teaspoon freshly ground black pepper

Additional

• 2 hard-boiled eggs, chopped

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Instructions

1. Prepare the potatoes: Wash and peel the Yukon Gold potatoes if desired. Cut them into evenly sized chunks for uniform cooking. Place the potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for about 15-20 minutes or until potatoes are fork-tender but not falling apart.
2. Drain and cool potatoes: Drain the cooked potatoes in a colander and allow them to cool slightly to room temperature while preparing the dressing and other ingredients.
3. Make the dressing: In a large mixing bowl, combine sour cream, mayonnaise, apple cider vinegar, yellow mustard, celery seed, granulated sugar, salt, and freshly ground black pepper. Whisk together until smooth and well blended.
4. Prepare the salad components: Finely chop the red onion, dice celery stalks, finely chop the dill pickle, and chop the fresh herbs (dill and chives). Peel and chop the hard-boiled eggs.
5. Combine salad: Add the slightly cooled potatoes, chopped vegetables, herbs, and eggs to the bowl with the dressing. Gently fold everything together to evenly coat the potatoes without mashing them.
6. Adjust seasoning and chill: Taste the salad and adjust salt and pepper as needed. Cover and refrigerate the potato salad for at least 1 hour before serving to let the flavors meld together.

Notes

• Use Yukon Gold potatoes for their creamy texture and yellow flesh, which holds up well in salads.
• For a tangier flavor, increase the apple cider vinegar slightly.
• This potato salad can be made a day in advance and refrigerated to improve flavor.
• For a lighter version, substitute mayonnaise with Greek yogurt or reduce the sour cream.
• Ensure potatoes are cooled enough to avoid wilting the fresh herbs and dressing.
• Serve chilled or at room temperature.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Boiling
• Cuisine: American

Keywords: Herbed Potato Salad, Yukon Gold Potatoes, Creamy Potato Salad, Picnic Side Dish, Summer Salad