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Herbed Potato Salad

Herbed potato salad made with tender red potatoes and a light creamy dressing loaded with fresh dill, parsley, and chives. Chill for 2 hours so the herbs and lemon juice soak in for a bright summer salad.
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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: 420
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
  • Salt to taste
  • pepper to taste

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a Dutch oven of water to a boil over high heat, add the red potatoes, and boil until tender, about 15 minutes, until a fork slides in easily. Visual cue: potatoes should look soft with no hard centers.
  2. Drain the potatoes and spread them on a sheet pan in a single layer to cool. Visual cue: surface steam should fade and pieces should look separated, not clumped.
Make the herb dressing
  1. In a bowl, mix mayonnaise, sour cream, Dijon mustard, chopped fresh dill, chopped fresh parsley, chopped fresh chives, lemon juice, salt, and pepper until smooth and evenly combined. Visual cue: dressing should look creamy and speckled with green herbs.
Combine and chill
  1. Pour the dressing over the cooled potatoes and toss gently until every piece is coated. Visual cue: potatoes will look glossy and evenly tinted with herb flecks.
  2. Cover and refrigerate for at least 2 hours to let flavors meld. Visual cue: salad should look thicker and more cohesive after chilling.
  3. Right before serving, garnish with extra herbs so the top shows fresh green color. Visual cue: visible herb sprigs or chopped herbs on the surface.

Notes

For the best texture, use evenly sized potato cubes so they finish boiling at the same time, then cool on a sheet pan so they don’t steam and soften further in the bowl. Store covered in the refrigerator up to 3 days; freezer is not recommended due to dressing texture. If you want a lighter option, swap mayonnaise for light mayonnaise to reduce total fat while keeping the creamy herb dressing.