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Herbed Potato Salad

Herb potato salad with fresh dill, parsley, and chives in a light, creamy dressing. Red potatoes are boiled until tender, cooled, then tossed gently for a summer salad that tastes bright from lemon juice.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potato salad base
  • 3 lb red potatoes
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup fresh chives, chopped
  • 2 tbsp lemon juice
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Boil cubed red potatoes in a pot of water until tender, about 15 minutes. You’ll know they’re ready when a fork slides in easily with little resistance.
  2. Drain the potatoes and let them cool to room temperature. The surface should look dry and matte before you mix in the dressing.
Make the herb dressing and assemble
  1. Mix mayonnaise, sour cream, Dijon, dill, parsley, chives, lemon juice, salt, and pepper until smooth and combined. The dressing should be creamy with visible green herb flecks.
  2. Pour the dressing over the cooled potatoes and toss gently to coat. Stop tossing as soon as everything looks evenly coated to keep the cubes intact.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours. As it chills, it should thicken slightly and the herb flavor will stand out.
  2. Garnish with extra herbs before serving. Add a small sprinkle on top so the herbs look fresh in the final bowl.

Notes

Pro tip: cool the potatoes completely before dressing so the mayo-sour cream mixture stays creamy instead of turning watery. Store covered in the refrigerator for up to 4 days; it does not freeze well because the texture of potatoes and the dressing can change. For a lighter option, swap half the mayonnaise for plain Greek yogurt while keeping the sour cream for the classic tang.