Oh, friend, let me tell you about a dish that practically screams “summer barbecue” at my house. It’s the kind of side that disappears faster than you can say “more please!” For years, I struggled to find that perfect balance in a Potato Salad—you know, not too soggy, not too dry, just bursting with fresh flavor. I tried so many recipes, from the super traditional to the overly experimental, but nothing quite hit that nostalgic, comforting spot until I landed on this absolute gem: my ultimate creamy What is a herb potato salad?. It’s the one that always makes it onto our picnic blanket, travels beautifully to every potluck, and frankly, my kids actually ask for it by name. If you’ve ever loved a classic coleslaw but wished it had a little more oomph, a little more *freshness*, then this herb potato salad is about to become your new best friend.
What is my ultimate creamy herb potato salad recipe?
At its heart, this dish is a celebration of simple, wholesome ingredients elevated by a symphony of fresh flavors. Think of it as your beloved classic Potato Salad, but with a vibrant, sophisticated twist that makes it truly unforgettable. It’s essentially perfectly cooked, tender potatoes (I’ll share my secret for *just right* potatoes in a bit!) coated in a dreamy, creamy dressing, then generously folded with an abundance of fragrant fresh herbs. The “herb” in herb potato salad isn’t just a suggestion; it’s the star! It brings a brightness and an aromatic complexity that truly sets it apart from those heavy, sometimes bland, deli-style versions. It’s sunshine in a bowl, a fresh take on a familiar favorite, and a dish that truly delights the senses.
Why you’ll love this recipe?
I swear, this recipe has garnered more compliments than anything else I make, and for good reason! What I love most about this particular recipe?herb Potato Salad is how effortlessly it becomes the star of any spread, no matter the occasion. It’s simply divine.
- Flavor that Sings: This isn’t just “good” potato salad; it’s *exquisite*. The combination of creamy potatoes, a subtly tangy dressing, and a generous mix of fresh herbs like dill, parsley, and chives creates a flavor profile that’s incredibly fresh, vibrant, and utterly addictive. Every bite is a burst of summery goodness, completely unlike the often one-note versions you might find elsewhere.
- Surprising Simplicity: You might think something this delicious would be complicated, but truly, it’s not! The steps are straightforward, and once you master a few simple tricks (which I’ll share!), you’ll be whipping up this creamy herb potato salad with your eyes closed. It’s a lifesaver on busy weeknights or when you’re hosting a last-minute gathering.
- Budget-Friendly Goodness: We’re talking about humble potatoes and fresh herbs here, folks! These are accessible, affordable ingredients that, when combined just right, create something truly spectacular. You don’t need fancy, expensive items to make a show-stopping side dish.
- Unbeatable Versatility: This herb potato salad is a chameleon! It’s perfect alongside grilled chicken or burgers, a fantastic addition to a potluck spread, and even makes for a delightful light lunch on its own. I’ve even served it warm right after mixing, and it’s equally delightful, though chilling really lets those flavors meld. My family loves it with everything from BBQ ribs to a simple sandwich. It’s just like a vibrant pasta salad, but with the satisfying comfort of potatoes.
Trust me on this one; once you make this herb Potato Salad, you’ll understand why it’s become such a beloved staple in our home. It stands out because it strikes that perfect balance of creamy, fresh, and utterly craveable. It’s comforting without being heavy, and bright without being overpowering. It’s simply the best!
How to Make My Ultimate Creamy Herb Potato Salad
Quick Overview
Making this incredible herb potato salad is genuinely simpler than you might think. We’re going to start with perfectly cooked potatoes – that’s truly key for great potato salad – and then whip up a quick, tangy, and super creamy dressing. The magic happens when we gently combine everything with an abundance of fresh, fragrant herbs. It’s a process designed for ease, ensuring every potato is tender and every bite is coated in that delicious herby goodness without being mushy. The best part? It comes together so quickly, leaving plenty of time for those flavors to meld beautifully in the fridge. This method guarantees a flavorful, texture-perfect potato salad every single time, even for beginner cooks.
Ingredients
Alright, let’s gather our ingredients! Quality really does make a difference here, especially with the herbs. Don’t skimp on fresh, vibrant ones!
For the Perfectly Tender Potatoes:
- 2 lbs (about 6-7 medium) Yukon Gold or red potatoes, scrubbed clean
- 1 teaspoon salt (for the cooking water)
For the Dreamy, Creamy Dressing:
- ¾ cup good quality mayonnaise (I really love Hellmann’s or Duke’s for this)
- ¼ cup sour cream or plain Greek yogurt (Greek yogurt adds a lovely tang and a bit more protein!)
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar (this gives it a fantastic brightness!)
- 1 small shallot, finely minced (or 2 tablespoons red onion, very finely diced)
- ½ teaspoon celery seeds (trust me, these are a game-changer!)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, freshly ground, or to taste
For the Fresh Herb Powerhouse:
- ¼ cup fresh dill, finely chopped (the star of our herb potato salad!)
- ¼ cup fresh parsley, finely chopped (flat-leaf is my preference)
- 2 tablespoons fresh chives, finely snipped
- Optional: 1 tablespoon fresh tarragon or mint, finely chopped (for an extra layer of flavor if you’re feeling adventurous!)
Step-by-Step Instructions
Step 1: Prep & Cook the Potatoes
First things first, let’s get those potatoes ready! I always recommend using Yukon Golds or red potatoes because they hold their shape beautifully and have a naturally creamy texture when cooked. Start by scrubbing your potatoes clean – no need to peel them, the skins add lovely texture and nutrients! Cut them into roughly 1-inch pieces. Try to keep them as uniform as possible so they cook evenly. Place your cut potatoes in a large pot and cover them with cold water by about an inch. Add a generous teaspoon of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender but not mushy, about 10-15 minutes. This is crucial! You want them tender, but still firm enough to hold their shape. Drain them well and let them cool for about 5-10 minutes. A slightly warm potato absorbs the dressing beautifully!
Step 2: Whisk the Dressing Base
While your potatoes are cooling, let’s make that incredible dressing. In a large bowl – one big enough to hold all the potato salad later – whisk together the mayonnaise, sour cream (or Greek yogurt), Dijon mustard, and apple cider vinegar until completely smooth. Make sure there are no lumps! Then, stir in your finely minced shallot (or red onion), celery seeds, salt, and black pepper. Give it a good taste here and adjust the seasoning if you like. This is your foundation, so make it perfect! I always add a tiny pinch more salt than I think it needs, knowing the potatoes will soak it up.
Step 3: Chop Your Fresh Herbs
Now for the real magic in our herb potato salad! Gather all your fresh dill, parsley, and chives. Wash them thoroughly and then pat them really dry with a clean kitchen towel. This is super important; excess water can dilute your dressing. Finely chop the dill and parsley, and snip the chives. You want them small enough to distribute evenly, but not so tiny they become a paste. If you’re using optional tarragon or mint, chop those now too. The aroma alone will make your kitchen smell amazing!
Step 4: Combine Potatoes & Dressing
Once your potatoes have cooled slightly but are still a bit warm, gently add them to the bowl with your prepared dressing. This is where a light touch is key! Use a large spatula or spoon to carefully fold the dressing into the potatoes. You want to coat every piece without mashing them. Keep folding until all the potatoes are evenly coated in that creamy goodness. Don’t overmix! We want distinct potato chunks, not a mashed potato salad. I sometimes make this mistake when I’m in a hurry, and it always disappoints. Slow and gentle wins the race here.
Step 5: Fold in the Fresh Herbs
This is my favorite part! Once the potatoes are dressed, gently fold in all of your beautifully chopped fresh herbs. The colors alone are vibrant and inviting! Stir them in until they’re evenly distributed throughout the potato salad. You’ll immediately notice how much brighter and fresher the whole dish looks and smells. This is what truly makes it a spectacular herb potato salad, so don’t be shy with the green stuff!
Step 6: Chill for Flavor Fusion
Now, the hardest part: waiting! Cover your bowl of herb potato salad tightly with plastic wrap and refrigerate it for at least 2 hours. Honestly, overnight is even better if you can swing it. This chilling time allows all those incredible flavors from the herbs, dressing, and potatoes to really meld and deepen. It makes a huge difference in the final taste. If you serve it right away, it’s good, but after a few hours, it’s *chef’s kiss*!
Step 7: Taste & Adjust (The Most Important Step!)
Before serving, take a good spoonful and taste it. This is your moment to shine! Does it need a little more salt? A dash more pepper? A squeeze of fresh lemon juice for extra brightness? Sometimes, after chilling, the flavors can mellow, so a final adjustment can really bring it to life. I often find it needs a tiny bit more salt or a fresh crack of pepper right before serving. Don’t be afraid to trust your palate here!
Step 8: Garnish & Serve
Once you’re happy with the seasoning, transfer your gorgeous herb potato salad to a serving bowl. For an extra flourish, I love to sprinkle a few more fresh herb sprigs (like a little dill frond or some snipped chives) right on top. It makes it look as amazing as it tastes! Serve chilled and watch it disappear. It’s truly a sight to behold and a joy to share.
What to Serve It With
Oh, the possibilities are endless with this amazing herb potato salad! It’s such a versatile side dish that it pairs beautifully with almost anything you’d throw on a grill or serve at a casual gathering. It’s truly a star player in any meal.
For a Classic Summer BBQ:
What’s a barbecue without a stellar potato salad? This creamy herb potato salad is absolutely perfect alongside smoky grilled chicken, juicy burgers, or even some tender pulled pork. The fresh herbs cut through the richness of the meat, creating a delightful balance. We always have it with my husband’s grilled ribs – it’s a match made in heaven!
As a Side Dish for Weeknights:
Don’t reserve this gem just for special occasions! It’s fantastic next to a simple pan-seared salmon, baked chicken breasts, or even a hearty vegetarian bean burger. It adds a touch of freshness and flavor that elevates even the simplest weeknight meal. Sometimes, if I’ve made a big batch, I’ll even just have a scoop for lunch with some leftover grilled veggies.
For a Potluck or Picnic:
This is my go-to potluck dish, hands down. It travels incredibly well and is always a crowd-pleaser. Pack it in an insulated container with some ice packs, and it’ll be the hit of any picnic, family reunion, or backyard bash. It holds up beautifully and everyone always asks for the recipe. It’s just as popular as my famous three-bean salad!
With Grilled Meats or Seafood:
Think beyond the usual! This herb potato salad is phenomenal with grilled shrimp skewers, a perfectly seared steak, or even some grilled halloumi cheese for a vegetarian option. The bright, herby notes complement the smoky char perfectly. My favorite combination is with grilled mahi-mahi and a squeeze of lemon – divine!
Seriously, this herb potato salad plays well with almost anything. It’s got that perfect balance of creamy comfort and fresh zest that makes it indispensable.
Top Tips for Perfecting Your My Ultimate Creamy Herb Potato Salad
I’ve made this herb potato salad more times than I can count, and along the way, I’ve picked up a few invaluable tricks that really take it from good to absolutely phenomenal. Trust me, these little details make all the difference!
Potato Perfection is Key:
- Choose the Right Potato: As I mentioned, Yukon Gold or red potatoes are your best friends here. Russets tend to get too mealy and fall apart, making for a mushy potato salad. Waxy potatoes like fingerlings also work well.
- Even Cuts, Even Cooks: Cut your potatoes into uniform 1-inch pieces. This ensures they cook at the same rate. Uneven pieces mean some will be mushy while others are still hard, and we definitely don’t want that!
- Don’t Overcook: This is probably the most crucial tip! Cook them just until they are fork-tender, meaning a fork slides in easily but the potato still holds its shape. As soon as they hit that point, drain them immediately. Overcooked potatoes equal sad, mushy potato salad. I learned this the hard way too many times!
- Salt the Water: Always add salt to your potato cooking water. It seasons the potatoes from the inside out and enhances their flavor significantly.
Dressing Brilliance:
- Warm Potatoes, Better Absorption: Let your drained potatoes cool for just 5-10 minutes before adding the dressing. They should still be slightly warm. This allows them to absorb the dressing more readily, infusing every bite with flavor.
- Taste and Adjust, Always: Don’t be afraid to taste your dressing before adding it to the potatoes, and definitely taste the finished salad before serving. Seasoning can vary, and your palate is your best guide. A squeeze of fresh lemon juice or a dash more apple cider vinegar can really brighten things up if it feels a little flat.
- Mayonnaise Matters: A good quality mayonnaise truly makes a difference in the creaminess and flavor. I’m loyal to Hellmann’s (or Best Foods on the West Coast) for its balanced flavor.
Herb Powerhouse:
- Fresh is Best: Please, please, please use fresh herbs! Dried herbs just don’t offer the same vibrant flavor or beautiful color in this herb potato salad. It truly makes all the difference.
- Don’t Skimp: Be generous with your herbs! They are the “herb” in herb potato salad for a reason. The quantities I suggest are a good starting point, but if you love a particular herb, add more!
- Dry Your Herbs: After washing, make sure your herbs are thoroughly dry. Excess moisture can thin out your dressing.
- Mix and Match: While dill, parsley, and chives are my go-to triumvirate, feel free to experiment. A little fresh tarragon adds a lovely anise note, or a tiny bit of mint can be surprisingly delightful for a super fresh twist.
Chilling for Optimal Flavor:
- The Waiting Game: I know it’s hard, but chilling this herb potato salad for at least 2 hours (or preferably overnight) is non-negotiable for the best flavor. It allows all those incredible ingredients to meld and harmonize, creating a much deeper, more complex taste.
Following these tips, honed through years of making (and sometimes messing up!) potato salad, will ensure your ultimate creamy herb potato salad is absolutely perfect every single time. Happy cooking!
Storing and Reheating Tips
One of the many reasons I adore this herb potato salad recipe is how beautifully it stores! In fact, it often tastes even better the next day once all those amazing flavors have had a chance to really get to know each other. It’s perfect for meal prepping or enjoying leftovers for days.
Room Temperature:
This potato salad, like most mayonnaise-based dishes, shouldn’t be left at room temperature for more than 2 hours. If you’re serving it at a picnic or outdoor gathering, make sure to keep it in a cooler with ice packs, especially on a warm day. It’s always best enjoyed chilled!
Refrigerator Storage:
The best way to store your leftover herb potato salad is in an airtight container in the refrigerator. This will keep it fresh and delicious for 3-4 days. I love pulling it out for a quick lunch or as a side with dinner throughout the week. Sometimes, I find it might thicken up a little in the fridge. If that happens, you can stir in a tablespoon or two of milk (dairy or non-dairy), or even a little extra mayonnaise or sour cream, to bring it back to that creamy consistency before serving.
Freezer Instructions:
Unfortunately, potato salad, especially one with a creamy dressing, doesn’t freeze well. The mayonnaise tends to separate and become oily, and the potatoes can become watery and mealy when thawed. So, I don’t recommend freezing this dish if you want to maintain its delicious texture and flavor. It’s just one of those recipes meant to be enjoyed fresh from the fridge!
Glaze Timing Advice:
Since this particular recipe doesn’t have a “glaze” in the traditional sense, but rather a creamy dressing, the advice here is simple: once it’s dressed, it’s ready for chilling. The herbs are folded in at the end and hold up well in the fridge. If you’re planning to make it ahead, which I highly recommend, make it entirely, chill it, and then give it a final taste and adjustment of seasoning (and maybe a sprinkle of fresh herbs for garnish) right before serving. This ensures it tastes its absolute best!
Proper storage is key to enjoying every last bit of this wonderful herb potato salad, so make sure to keep it cool!
Frequently Asked Questions
Final Thoughts
There you have it, my friend! My go-to, never-fail recipe for the most amazing, creamy herb potato salad. It’s a dish that’s truly more than the sum of its parts—it’s a burst of sunshine, a taste of comfort, and a guaranteed crowd-pleaser that embodies everything I love about sharing food. This recipe isn’t just about ingredients; it’s about creating those delicious moments and memories around the table. It’s stood the test of countless family barbecues, potlucks, and simple weeknight dinners, always bringing smiles and satisfied sighs.
I genuinely can’t wait for you to try this. I know you’re going to fall head over heels for its fresh, vibrant flavors and incredibly creamy texture. If you loved this recipe, you might also enjoy my Tangy Dill Pickle Pasta Salad or my Creamy Lemon Herb Chicken recipe – they share a similar bright, fresh vibe! So, go ahead, gather those beautiful herbs, boil up those potatoes, and make some magic happen in your kitchen. Come back and tell me how it turns out – I absolutely love hearing your kitchen adventures! Happy cooking, and may your summers be filled with deliciousness!
herb potato salad
Ingredients
Main Ingredients
- 1.5 lb small red potatoes cut in half
- 2 tsp salt
- 0.25 cup extra virgin olive oil divided
- 0.5 cup sweet onion chopped small
- 0.25 cup white vinegar
- 3 tbsp fresh parsley chopped
- 3 tbsp fresh chives chopped
- 2 tbsp fresh dill chopped
- 1 tbsp whole-grain mustard
Instructions
Preparation Steps
- Place potatoes in a medium pot. Add 1 teaspoon salt and cover potatoes with cold water.
- Bring water to a boil and cook for 10 minutes or until potatoes are fork tender.
- Drain the potatoes and cool for at least 10 minutes.
- Heat 1 tablespoon of olive oil over medium heat in a small skillet. Add onion and sauté 5-6 minutes or until tender.
- In a bowl, mix together vinegar, parsley, chives, dill, mustard, remaining 1 teaspoon of salt, and cooked onions. Stir in remaining olive oil.
- Add in warm potatoes and toss to coat.
- Serve warm or cover with cling wrap and chill until ready to serve.
