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Herbed Potato Salad

Herb potato salad with fresh dill, parsley, and chives tossed into a light creamy dressing. Cubed red potatoes are boiled until tender, cooled, then mixed gently for a summer salad texture.
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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: 465
Ingredients Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes cubed
Light creamy dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • salt to taste
  • pepper to taste
Fresh herbs
  • 0.25 cup fresh dill chopped
  • 0.25 cup fresh parsley chopped
  • 0.25 cup fresh chives chopped

Method
 

Boil, drain, and cool
  1. Boil the cubed red potatoes in salted water until tender, about 15 minutes. You’ll know they’re done when a fork slides in easily with little resistance.
  2. Drain the potatoes and let them cool completely. Spread them out if needed so steam can escape and the surface loses heat.
Make the herb dressing and toss
  1. Mix mayonnaise, sour cream, Dijon mustard, dill, parsley, chives, lemon juice, salt, and pepper until smooth. Stop when the herbs are evenly distributed and the dressing looks creamy and pale.
  2. Pour the dressing over the cooled potatoes and toss gently to coat. Keep tossing lightly so the potatoes stay in cubes and don’t break apart.
Chill and serve
  1. Refrigerate the potato salad for at least 2 hours. It should look slightly thicker as the dressing clings to the potatoes.
  2. Garnish with extra herbs before serving. Add a pinch of fresh dill, parsley, or chives on top so the green herbs are visible in the bowl.

Notes

For the best texture, make sure the potatoes are fully cool before dressing so the creamy mixture doesn’t thin out. Refrigerate in a covered container up to 4 days; the flavor improves after chilling. Freezing is not recommended because the potatoes and dairy dressing can become watery. If you want it lighter, swap the mayonnaise for light mayonnaise and keep the sour cream as written for the same herb-forward taste.