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Herbed Potato Salad

Herbed potato salad loaded with fresh dill, parsley, and chives in a light creamy dressing. Cubed red potatoes are boiled until tender, cooled, then tossed for a herb-forward 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: 470
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb red potatoes
Light herb dressing
  • 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 to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a Dutch oven of water to a boil over high heat, then add the red potatoes and cook until tender, about 15 minutes. Visual cue: the cubes should easily pierce with a fork.
  2. Drain the red potatoes and spread them out to cool until they’re no longer steaming, about 5 minutes. Visual cue: the pieces look dry on the surface and cool throughout.
Make the herb dressing
  1. In a bowl, whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, salt, and pepper until smooth. Visual cue: the mixture turns creamy and evenly combined.
  2. Stir in fresh dill, fresh parsley, and fresh chives. Visual cue: the herbs are evenly speckled throughout the dressing.
Assemble and chill
  1. Pour the herb dressing over the cooled red potatoes and toss gently until coated. Visual cue: the potatoes look glossy and lightly creamy, not heavy.
  2. Refrigerate the potato salad for at least 2 hours. Visual cue: it firms up slightly and the flavors look absorbed.
  3. Just before serving, garnish with extra fresh dill, fresh parsley, and fresh chives. Visual cue: bright green herbs sit on top of the creamy dressing.

Notes

For the lightest texture, cool the red potatoes completely before mixing so they don’t turn the dressing watery. Store covered in the refrigerator for up to 4 days; freezing is not recommended. For a dairy-light swap, use Greek yogurt in place of sour cream while keeping mayonnaise.