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Creamy Potato Salad with Fresh Herbs

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This creamy potato salad is a fresh and flavorful twist on a classic, made with tender potatoes, a tangy dressing, and a generous handful of fresh herbs. Perfect for picnics, potlucks, or as a side for grilled dishes.

Ingredients

Scale
  • 2 lbs Yukon Gold or red potatoes, cut into bite-sized chunks
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
  • 2 tbsp chopped fresh dill
  • 2 tbsp chopped fresh chives
  • Optional: 2 celery stalks, finely chopped
  • Optional: 2 hard-boiled eggs, chopped

Instructions

  1. Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook for 10–12 minutes or until fork-tender. Drain and let cool slightly.
  2. In a large bowl, mix mayonnaise, sour cream, Dijon mustard, vinegar, garlic powder, salt, and pepper until smooth.
  3. Add the warm potatoes to the bowl and gently toss to coat in the dressing.
  4. Fold in fresh herbs, celery, and eggs if using.
  5. Taste and adjust seasoning as needed.
  6. Cover and refrigerate for at least 1 hour before serving for best flavor.

Notes

  • Using warm (not hot) potatoes helps them absorb the dressing better.
  • You can substitute Greek yogurt for sour cream for a lighter version.
  • Best made a few hours ahead to let flavors meld.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Keywords: creamy potato salad, fresh herb potato salad, summer side dish, picnic salad, easy potato salad

Find it online: https://yumcove.com/creamy-potato-salad-with-fresh-herbs/