Herbed Potato Salad Recipe

Introduction

This herbed potato salad is a delightful twist on the classic side dish, combining creamy textures with fresh, zesty flavors. Perfect for picnics or family dinners, it’s easy to prepare and sure to impress your guests.

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 the Yukon Gold potatoes and place them in a large pot. Cover with water and add 1.5 teaspoons salt. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes. Drain and let cool slightly.
2. Step 2: Peel the potatoes if desired, then cut into bite-sized chunks. Transfer to a large mixing bowl.
3. Step 3: Finely dice the red onion and add it to the bowl with the potatoes.
4. Step 4: In a separate bowl, whisk together apple cider vinegar, sour cream, mayonnaise, yellow mustard, celery seed, and granulated sugar until smooth.
5. Step 5: Pour the dressing over the potatoes and onions. Gently stir to coat everything evenly.
6. Step 6: Add the diced celery, chopped dill pickle, chopped hard-boiled eggs, and mixed fresh herbs to the potato mixture. Toss gently to combine.
7. Step 7: Season with additional salt and freshly ground black pepper to taste. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

Tips & Variations

• For a tangier flavor, increase the apple cider vinegar by a teaspoon or two.
• Swap dill and chives with parsley or tarragon for a different herb profile.
• Use Greek yogurt instead of sour cream for a lighter version.
• Add crispy bacon bits for extra texture and smoky flavor.

Storage

Store the potato salad in an airtight container in the refrigerator for up to 3 days. Stir gently before serving. It’s best enjoyed chilled but can be served at room temperature. Avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this potato salad ahead of time?

Yes, you can prepare this salad a day in advance. Allow it to chill for at least 30 minutes, but overnight refrigeration helps the flavors develop beautifully.

What type of potatoes work best for this recipe?

Yukon Gold potatoes are ideal because they hold their shape well and have a creamy texture that complements the salad without becoming mushy.

Herbed Potato Salad Recipe

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★★★★★

4.6 from 75 reviews

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

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Description

This Herbed Potato Salad is a creamy and tangy side dish featuring Yukon Gold potatoes tossed with a flavorful dressing of sour cream, mayonnaise, and apple cider vinegar, complemented by fresh herbs, crunchy celery, and dill pickles. Perfect for picnics, barbecues, or a comforting addition to any meal.

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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
• 2 hard-boiled eggs, chopped

Herbs and Seasonings

• 1/4 cup mixed fresh herbs (dill and chives), finely chopped
• 1.5 teaspoons salt, plus additional to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon celery seed
• 1/4 teaspoon granulated sugar

Dressing

• 1.5 tablespoons apple cider vinegar
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1.5 tablespoons yellow mustard

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Instructions

1. Prepare the Potatoes: Wash and peel the Yukon Gold potatoes if desired. Cut them into evenly sized chunks to ensure uniform cooking.
2. Cook the Potatoes: Place the potato chunks in a large pot and cover with cold water. Add 1.5 teaspoons of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender but not falling apart, about 15-20 minutes. Drain and set aside to cool slightly.
3. Make the Dressing: In a medium bowl, combine the sour cream, mayonnaise, apple cider vinegar, yellow mustard, celery seed, granulated sugar, and a pinch of salt and black pepper. Whisk until smooth and well combined.
4. Combine Ingredients: In a large mixing bowl, add the warm potatoes, finely chopped red onion, diced celery, chopped dill pickle, and chopped hard-boiled eggs. Pour the dressing over the warm potatoes and gently fold to coat all the ingredients evenly, allowing the potatoes to absorb the flavors.
5. Add Fresh Herbs and Season: Stir in the mixed fresh herbs (dill and chives). Taste and adjust the salt and black pepper as needed.
6. Chill and Serve: Cover the salad and refrigerate for at least 1 hour before serving to allow flavors to meld. Serve chilled or at room temperature.

Notes

• Using Yukon Gold potatoes results in a creamy texture that holds well in salads.
• Warm potatoes absorb the dressing better, enhancing flavor.
• Fresh herbs like dill and chives add brightness and fresh aroma.
• Hard-boiled eggs contribute extra protein and texture.
• Adjust vinegar and mustard amounts based on your taste preference for tanginess and sharpness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Keywords: herbed potato salad, potato salad recipe, Yukon Gold potatoes, creamy potato salad, picnic side dish, summer salad