Go Back

Herbed Potato Salad

Herb potato salad with red potatoes and a light creamy dressing—loaded with fresh dill, parsley, and chives. Cubed potatoes are boiled until tender, cooled, then tossed gently for a summer salad texture that isn’t heavy.
Print Recipe Pin Recipe
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: 370
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 large pot

Method
 

Boil and cool the potatoes
  1. Bring a large pot of water to a boil, add the cubed red potatoes, and boil until tender, about 15 minutes. You should be able to pierce a cube easily with a fork.
  2. Drain the potatoes and spread them out on a sheet pan to cool. Let the surface steam dissipate so the dressing won’t get watery.
Make the herb dressing and toss
  1. In a mixing bowl, combine mayonnaise, sour cream, Dijon, dill, parsley, chives, lemon juice, salt, and black pepper until smooth. The herbs should be evenly distributed throughout the creamy dressing.
  2. Pour the dressing over the cooled potatoes and toss gently. Keep the cubes intact so the salad stays chunky.
Chill and garnish
  1. Cover and refrigerate for at least 2 hours to let the flavors meld. The salad will look slightly thicker as the dressing clings to the potatoes.
  2. Before serving, garnish with extra herbs. Finish with a fresh-looking top layer of dill, parsley, and chives.

Notes

For best texture, chill at least 2 hours so the dressing fully coats the potatoes without turning runny. Refrigerate in a covered container for up to 4 days; freezer not recommended. If you want a lighter option, use Greek yogurt in place of half the mayonnaise for a tangier, lower-fat light potato salad.