I’m excited to share my fresh herb potato salad recipe with you. This salad is a refreshing mix of tender potatoes and crisp veggies dressed in a creamy, herb-infused sauce that brightens any meal.
Level: Easy
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Yield: 10 servings
I love making fresh herb potato salad because it’s simple, light, and bursting with flavor. The Yukon gold potatoes, when combined with crisp celery, green onions, and fresh herbs, create a side dish that works well for any occasion. Whether served warm or chilled, this salad is a versatile treat that pairs perfectly with almost any main course.
Description
This recipe highlights the natural goodness of Yukon gold potatoes. I boil the potatoes until they are just tender, then cool and cube them for a firm texture. Next, I mix in fresh celery, parsley, green onions, and chopped hard-boiled eggs for extra richness. The dressing, made with mayonnaise, sour cream, Dijon mustard, garlic, and a mix of herbs, ties all the ingredients together into a balanced, creamy salad with just the right touch of tang and spice.
Ingredients
• 4 lbs. Yukon gold potatoes, washed
• 1/2 cup diced celery
• 1/2 cup chopped fresh parsley
• 1/2 cup finely chopped green onions
• 3 hard-boiled eggs, chopped
• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tbs. chopped fresh tarragon
• 3 garlic cloves, minced
• 1 tbs. Dijon mustard
• 1 tsp. salt
• 3/4 tsp. freshly ground black pepper
Directions
- Boil the Potatoes:
Place the potatoes in a large saucepan and cover them with cold water. Bring to a boil over medium heat and cook for about 20 minutes until the potatoes are tender when pierced with a fork. - Cool and Cube:
Remove the potatoes from the heat and drain them well. Let them cool for about 15 minutes, then peel (if desired) and cut them into 1-inch cubes. - Combine Salad Ingredients:
In a large serving bowl, add the cubed potatoes, diced celery, chopped parsley, green onions, and chopped hard-boiled eggs. Toss gently to combine. - Prepare the Dressing:
In a small bowl, whisk together the mayonnaise, sour cream, chopped tarragon, minced garlic, Dijon mustard, salt, and black pepper until smooth. - Assemble the Salad:
Drizzle the dressing over the potato mixture and gently toss until every piece is well coated. - Chill or Serve Warm:
You can serve the salad warm or cover the bowl and refrigerate for up to 12 hours to let the flavors meld.
Process Details
• Boiling Perfectly: I boil the potatoes just until they are fork-tender. This ensures they remain firm when mixed with the dressing.
• Cooling is Key: Cooling the potatoes before cubing helps maintain their texture and prevents them from turning mushy.
• Gentle Mixing: Adding the dressing slowly and folding the ingredients gently preserves the shape of the potato cubes for a pleasing presentation.
Tips for Success
• Avoid Overcooking: Watch the potatoes carefully during boiling so they stay tender but not falling apart.
• Cool Thoroughly: Make sure the potatoes are cooled well before mixing with the dressing to keep the salad’s texture intact.
• Fresh Herbs Matter: Use fresh parsley and tarragon for the best flavor; adjust the amount to suit your taste.
• Handle Gently: When mixing, gently toss the ingredients to prevent the potatoes from breaking down.
Serving Ideas
• Picnic Favorite: This salad is perfect for picnics or outdoor gatherings, served chilled alongside grilled meats.
• Meal Side: Pair it with roasted chicken, fish, or even a hearty soup for a balanced meal.
• Buffet Star: Add it to your potluck spread as a refreshing and versatile side dish that everyone will love.
Nutrition Info (Approximate per Serving)
• Calories: 250–300
• Fat: 18–22 grams
• Carbohydrates: 25–30 grams
• Protein: 5–7 grams
I believe this fresh herb potato salad is a delightful, easy-to-make dish that brings a burst of flavor and color to any table. Its creamy dressing and crisp ingredients create a perfect balance that I know you’ll enjoy. I hope you have as much fun making and sharing this salad as I do!
