This Creamy Red Potato Salad with Herbs is a refreshing and flavorful twist on the classic potato salad. Packed with fresh herbs like dill, parsley, and chives, and paired with a creamy dressing made of sour cream, mayonnaise, and mustard, this salad brings a delightful tanginess and a burst of freshness. Perfect for picnics, barbecues, or as a side for any meal, this potato salad is a guaranteed crowd-pleaser.
Ingredients
- 2 pounds (907g) small red potatoes
- 2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
- 1/2 cup (120g) sour cream
- 1/4 cup (58g) mayonnaise (try homemade mayonnaise if available)
- 1 tablespoon yellow mustard (or substitute with Dijon or whole grain mustard)
- 2 celery stalks, finely chopped (about 1/3 cup)
- 1 to 2 medium dill pickles, finely chopped (about 1/3 cup)
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- Salt and freshly ground black pepper, to taste
Instructions
- Cook the Potatoes: Place the red potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water and bring it to a boil over medium-high heat. Reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but still firm enough to hold their shape.
- Cut the Potatoes: Once the potatoes are cool enough to handle, cut them into bite-sized pieces. If the potatoes are very small, you can leave them in halves or quarters. Transfer the cut potatoes to a large mixing bowl.
- Add Vinegar or Pickle Juice: Drizzle the warm potatoes with the vinegar or dill pickle juice. Toss gently to coat the potatoes evenly. This step helps to infuse the potatoes with tangy flavor as they cool.
- Prepare the Dressing: In a separate bowl, whisk together the sour cream, mayonnaise, and mustard. Add a pinch of salt and black pepper, adjusting to taste.
- Add the Vegetables and Herbs: To the dressing, add the finely chopped celery, dill pickles, fresh parsley, dill, and chives. Stir to combine all the ingredients.
- Combine the Salad: Pour the creamy dressing over the potatoes and gently toss everything together until the potatoes are fully coated in the dressing.
- Chill and Serve: Cover the potato salad and refrigerate for at least 1 hour to allow the flavors to meld.
Conclusion
This Creamy Red Potato Salad with Herbs is a flavorful and fresh take on traditional potato salad. The combination of creamy dressing, tangy vinegar, and fresh herbs creates a delicious side dish that’s perfect for any occasion. Whether it’s a summer barbecue, picnic, or a casual weeknight meal, this salad will impress with its bright and vibrant flavors. Enjoy!