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Herbed Potato Salad

Herbed potato salad with fresh dill, parsley, and chives tossed in a light creamy dressing. Cubed red potatoes are boiled until tender, cooled, then chilled for a well-seasoned summer salad.
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Prep Time 20 minutes
Cook Time 20 minutes
hours chilling 2 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

red potatoes
  • 3 lb red potatoes, cubed
mayonnaise
  • 0.5 cup mayonnaise
sour cream
  • 0.5 cup sour cream
Dijon mustard
  • 2 tbsp Dijon mustard
fresh dill
  • 0.25 cup fresh dill, chopped
fresh parsley
  • 0.25 cup fresh parsley, chopped
fresh chives
  • 0.25 cup fresh chives, chopped
lemon juice
  • 2 tbsp lemon juice
salt
  • 1 salt to taste
black pepper
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil, add the cubed red potatoes, and boil until tender, about 15 minutes. Visual cue: a fork slides in easily with no hard center.
  2. Drain the potatoes and let them cool. Visual cue: they look matte and are cool enough to handle without steaming.
Make the herb dressing
  1. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, chopped dill, chopped parsley, chopped chives, lemon juice, salt, and pepper until smooth. Visual cue: the herbs are evenly dispersed throughout the creamy dressing.
Toss and chill
  1. Pour the dressing over the cooled potatoes and toss gently to coat. Visual cue: each potato piece has a light, creamy sheen without breaking apart.
  2. Refrigerate the potato salad for at least 2 hours. Visual cue: it thickens slightly and flavors look more unified after chilling.
  3. Garnish with extra herbs before serving. Visual cue: bright green dill, parsley, and chives sit on top for a fresh finish.

Notes

For the best texture, let the potatoes cool completely before mixing so the dressing stays creamy and clings instead of turning watery. Store covered in the refrigerator for up to 4 days; freeze is not recommended since mayo-based dressing can separate. For a lighter option, swap half the mayonnaise for plain Greek yogurt to keep it creamy with less fat.