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Herbed Potato Salad

Herb potato salad with red potatoes and a light, creamy dill-parsley-chive dressing. Boiled potatoes are cooled, tossed gently, then chilled for a bright, garden-herb summer salad texture.
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Prep Time 20 minutes
Cook Time 20 minutes
chilling 2 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Red potatoes
  • 3 lb red potatoes
Creamy dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 2 tbsp Dijon mustard
  • 2 tbsp lemon juice
  • salt
  • pepper
Fresh herbs
  • 0.25 cup fresh dill
  • 0.25 cup fresh parsley
  • 0.25 cup fresh chives

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, then add cubed red potatoes and boil until tender, about 15 minutes. You’ll know they’re ready when a fork slides in easily.
  2. Drain the potatoes and let them cool at room temperature before mixing. Keep them visible and untangled so they don’t steam-soften further.
Make the herb dressing
  1. In a mixing bowl, combine mayonnaise, sour cream, and Dijon mustard until smooth. Stir until no mustard streaks remain.
  2. Add fresh dill, fresh parsley, and fresh chives to the creamy base and mix. The dressing should look speckled green and fragrant.
  3. Stir in lemon juice, salt, and pepper to taste. Stop when the flavor tastes balanced and bright.
Toss, chill, and serve
  1. Pour the dressing over the cooled potatoes and toss gently until evenly coated. Keep tossing lightly so the cubes stay intact.
  2. Refrigerate the potato salad for at least 2 hours to let flavors meld. It should look slightly thicker and more cohesive when cold.
  3. Garnish with extra herbs before serving. Add a small handful on top so the green herbs are clearly visible.

Notes

Pro tip: cool the potatoes completely before dressing so they don’t turn watery. Refrigerate in an airtight container for up to 4 days; freezing is not recommended for creamy salads. For a lighter option, replace half the mayonnaise with additional sour cream.