Creamy Potato Salad with Herbs
Creamy Potato Salad with Herbs is a fresh, flavorful twist on a classic side dish that's perfect for picnics, barbecues, or any gathering. Featuring tender Yukon Gold potatoes coated in a rich, tangy dressing made with a blend of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, this salad gets a refreshing upgrade with the inclusion of finely chopped fresh dill, parsley, and chives. There's an irresistible crunch from celery and red onion, while paprika adds a hint of subtle warmth. With just 20 minutes of prep time and an hour to chill, this potato salad is quick to assemble and offers vibrant, herbaceous flavors in every bite. Serve it chilled to highlight its creamy texture and bright, zesty undertones—your guests will be coming back for seconds!
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.5 cups Mayonnaise
- 0.5 cups Sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh dill
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 2 stalks Celery
- 0.25 cups Red onion
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Paprika
Instructions
Wash and peel the Yukon Gold potatoes, then cut them into evenly-sized 1-inch cubes.
Place the potato cubes in a large pot and cover them with cold water. Add a pinch of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Cook for about 10-15 minutes, or until the potatoes are fork-tender but not falling apart.
Drain the potatoes and let them cool for 10-15 minutes. Meanwhile, prepare the dressing.
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika until smooth and well combined.
Finely chop the fresh dill, parsley, and chives, and add them to the dressing. Stir to incorporate the herbs.
Dice the celery stalks into small, fine pieces and mince the red onion. Add both to the dressing and mix well.
Once the potatoes have cooled, gently fold them into the dressing mixture, ensuring all potato pieces are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to let the flavors meld together.
Before serving, taste and adjust the seasoning with additional salt or pepper if necessary. Optionally, sprinkle a little extra paprika over the top for garnish.
Serve chilled as a side dish and enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 197.0 g | 72% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 16.0 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4057 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
