Creamy Potato Salad with Lemon and Fresh Herbs
Bright, zesty, and irresistibly creamy, this Creamy Potato Salad with Lemon and Fresh Herbs is a fresh twist on a classic side dish. Tender baby potatoes are coated in a luscious dressing made with tangy sour cream, silky mayonnaise, and a burst of citrus from lemon zest and juice. Fresh parsley, dill, and chives add a fragrant herbal touch, while a hint of Dijon mustard and minced garlic elevate every bite. Perfect for picnics, BBQs, or casual dinners, this potato salad is a crowd-pleaser that can be served chilled or at room temperature. Garnish with smoked paprika for a subtle smoky kick and vibrant color. Ready in just 30 minutes and easy to prepare, this dish is the ultimate combination of simplicity and gourmet flavor!
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Recipe Information
Ingredients
- 2 pounds Baby potatoes
- 1 teaspoon Salt
- 0.5 cup Mayonnaise
- 0.25 cup Sour cream
- 1 teaspoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Dijon mustard
- 1 Garlic clove, finely minced
- 2 tablespoons Fresh parsley, finely chopped
- 2 tablespoons Fresh dill, finely chopped
- 2 tablespoons Fresh chives, finely chopped
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Optional: smoked paprika for garnish
Instructions
Wash and scrub the baby potatoes to remove any dirt or debris. Leave the skins on for added texture and flavor.
Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and cook the potatoes for about 10-15 minutes, or until they are fork-tender.
Drain the potatoes and allow them to cool slightly. Once cool enough to handle, cut the potatoes into halves or quarters, depending on their size.
In a large mixing bowl, combine the mayonnaise, sour cream, lemon zest, lemon juice, Dijon mustard, and minced garlic. Stir until smooth and creamy.
Add the cooled, cut potatoes to the bowl and gently toss them with the dressing, ensuring they are evenly coated.
Sprinkle the chopped parsley, dill, and chives over the salad, reserving a small amount for garnish. Fold the herbs into the salad gently to distribute them evenly.
Season the salad with black pepper to taste. Adjust any seasonings, like additional lemon juice or salt, if desired.
Transfer the potato salad to a serving dish and garnish with the reserved herbs. If desired, sprinkle a touch of smoked paprika on top for color and a hint of smokiness.
Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld. Serve cold or at room temperature.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 191.9 g | 70% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 11.0 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3950 mg | 84% | |
*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.
