If you’re craving a side dish that’s bursting with fresh flavors, silky textures, and a touch of herbaceous brightness, then you absolutely must try this Creamy Red Potato Salad with Herbs Recipe. This delightful potato salad takes humble red potatoes to a whole new level with a luscious creamy dressing, vibrant herbs, and just the right hint of tanginess and spice. Whether it’s a picnic, barbecue, or just a cozy family dinner, this recipe is guaranteed to become your go-to for a perfectly balanced, crowd-pleasing salad that feels both comforting and fresh.
Ingredients You’ll Need
This recipe is a wonderful example of how simple ingredients can come together to create something truly special. Each element plays a key role—from the tender red potatoes that hold their shape and add color, to the fresh herbs that lift the whole dish with brightness and fragrance.
- 2 pounds red potatoes: Their waxy texture keeps them firm after boiling, and their skin adds beautiful color and nutrients.
- 1/2 cup mayonnaise: Creates a creamy base that binds everything together with rich flavor.
- 1/4 cup sour cream: Adds tanginess and extra creaminess without overpowering other flavors.
- 2 tablespoons Dijon mustard: Brings a subtle heat and sharpness that cuts through the richness.
- 1 tablespoon white wine vinegar: Offers a gentle acidity to brighten the flavors and balance richness.
- 1 teaspoon salt: Enhances all the ingredients and ensures the potatoes are perfectly seasoned.
- 1/2 teaspoon black pepper: Adds just the right amount of gentle spice.
- 1 tablespoon fresh dill, chopped: Imparts a fresh, slightly citrusy herbal note that’s unmistakable.
- 1 tablespoon fresh parsley, chopped: Brings color and a mild, clean herbal flavor.
- 2 green onions, thinly sliced: Adds crispness and a mild oniony bite for contrast.
- 1/2 teaspoon garlic powder: Infuses a hint of warmth and savoriness.
- 1/2 teaspoon onion powder: Deepens the overall flavor complexity.
- 1/4 teaspoon paprika: Adds subtle smokiness and depth of color.
- 1/4 teaspoon celery seed: Gives a delicate, aromatic crunch that ties it all together.
How to Make Creamy Red Potato Salad with Herbs Recipe
Step 1: Prepare and Cook the Potatoes
Begin by giving your red potatoes a thorough wash to remove any dirt or debris, which ensures a clean and fresh-tasting salad. Place the potatoes into a large pot, cover them with cold water, and add a pinch of salt. Bring the water to a boil over medium-high heat, then reduce it to a simmer. Cook the potatoes for about 10 to 15 minutes, or until you can easily pierce them with a fork. It’s essential to cook them just right so they remain firm enough to hold their shape in the salad without turning mushy.
Step 2: Cool and Cube the Potatoes
Drain the potatoes carefully in a colander and allow them to cool slightly so you can handle them safely. When they are cool enough, chop them into bite-sized cubes, leaving the skins on to add a delightful texture and color contrast. These coats of skin also help hold the potatoes’ structure and keep this potato salad interesting in every bite.
Step 3: Prepare the Creamy Dressing
In a separate bowl, mix together the mayonnaise, sour cream, and Dijon mustard. This combination creates a beautifully smooth and tangy base for the dressing. Then, stir in the white wine vinegar, salt, black pepper, garlic powder, onion powder, paprika, and celery seed. Each spice and seasoning adds just the right balance of flavor that brings the Creamy Red Potato Salad with Herbs Recipe to life.
Step 4: Mix in Fresh Herbs and Onions
Add the freshly chopped dill and parsley, along with the sliced green onions, directly into the dressing. These herbs provide vibrant bursts of freshness and complement the creamy base, ensuring that each mouthful tastes bright and satisfying.
Step 5: Combine Potatoes and Dressing
Pour the dressing over the cubed potatoes and gently fold everything together until the potatoes are coated evenly with that luscious, creamy mixture. Be kind during mixing—you want to keep those lovely potato chunks intact while ensuring every bite gets a touch of the flavorful dressing.
Step 6: Chill and Serve
Once combined, cover the bowl with plastic wrap and refrigerate the salad for at least one hour. This chilling time allows the flavors to meld beautifully, transforming the dish from good to outstanding. Before serving, give it one last gentle stir to redistribute the dressing and herbs.
How to Serve Creamy Red Potato Salad with Herbs Recipe
Garnishes
For an inviting presentation, sprinkle a little extra chopped fresh dill or parsley on top, and dust with a pinch of paprika. A few additional sliced green onions also brighten the look and offer a fresh crunch. Don’t be shy with garnishes—they make your Creamy Red Potato Salad with Herbs Recipe look as vibrant as it tastes.
Side Dishes
This potato salad pairs exceptionally well with grilled meats such as barbecue chicken, juicy burgers, or smoky sausages. It also complements lighter main dishes like baked fish or roasted vegetables. The creamy and herby qualities of the salad make it versatile enough to balance out both rich and delicate dishes.
Creative Ways to Present
Serve this salad in a rustic wooden bowl for a cozy picnic vibe, or plate it elegantly in individual ramekins for a dinner party. You can also spoon it onto a bed of crisp lettuce or arugula to add a little green and extra texture. For brunch, consider stuffing it inside hollowed-out tomatoes or avocado halves for a fun and unexpected twist.
Make Ahead and Storage
Storing Leftovers
Once prepared, store any leftover Creamy Red Potato Salad with Herbs Recipe in an airtight container in the refrigerator. It will keep well for about 3 to 4 days. The flavors actually deepen after sitting, so leftovers can be even more delicious the next day.
Freezing
While fresh potato salad doesn’t freeze well due to the creamy dressing and texture changes, you can prepare the potatoes and freeze those separately if you wish. For best results, it’s recommended to make the salad fresh or consume leftovers within a few days.
Reheating
This salad is best enjoyed chilled, so reheating isn’t necessary. If you prefer it slightly warmer, bring to room temperature before serving but avoid microwaving, as it can alter the texture of the potatoes and dressing.
FAQs
Can I use other types of potatoes for this recipe?
Red potatoes are ideal because of their firm texture and thin skin, which holds up well in salads. However, you can substitute Yukon golds or fingerlings if you prefer, but avoid starchy potatoes like Russets, as they tend to fall apart.
Is it possible to make this salad vegan?
Yes! Swap the mayonnaise and sour cream for vegan alternatives, such as plant-based mayo and coconut or cashew-based sour cream. The fresh herbs and spices will still make it delicious.
How long should I refrigerate the potato salad before serving?
Refrigerating the salad for at least one hour is important. This resting time helps all the flavors meld together beautifully and enhances the creaminess.
Can I add other vegetables to the salad?
Absolutely! Diced celery, chopped bell peppers, or even some corn kernels add great crunch and color. Just be sure not to overload the salad so the herbs and creamy dressing stay the stars.
What kind of mustard works best in this recipe?
Dijon mustard is recommended for its smooth texture and balanced flavor that blends perfectly without overpowering the other ingredients, but you can experiment with spicy brown or whole grain mustard for a different twist.
Final Thoughts
This Creamy Red Potato Salad with Herbs Recipe is truly one of those dishes that brings friends and family together around the table. Its beautiful balance of creamy dressing, fresh herbs, and perfectly cooked potatoes makes it a versatile star for any occasion. I encourage you to dive in, make it your own, and enjoy every bite of this comforting and vibrant classic!
Print
Creamy Red Potato Salad with Herbs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Creamy Red Potato Salad with Herbs is a classic, comforting side dish perfect for picnics, barbecues, or family meals. Featuring tender red potatoes coated in a flavorful, creamy dressing made with mayonnaise, sour cream, Dijon mustard, fresh herbs, and an aromatic blend of spices, this salad offers a delightful balance of tangy and savory flavors. The crispy skins of the potatoes add texture and a beautiful pop of color, while fresh dill, parsley, and green onions provide a refreshing herbal note. Easy to prepare and chill, it’s an ideal make-ahead recipe enjoyed cold.
Ingredients
Potatoes
- 2 pounds red potatoes
Dressing
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon celery seed
Herbs and Aromatics
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- Wash Potatoes: Thoroughly wash the red potatoes under running water to remove any dirt or debris, ensuring they are clean before cooking.
- Boil Potatoes: Place the washed potatoes in a large pot and cover them with cold water, making sure they are fully submerged.
- Add Salt and Heat: Add a pinch of salt to the water and bring it to a boil over medium-high heat, preparing the potatoes for cooking.
- Simmer Till Tender: Once boiling, reduce the heat to a simmer and cook the potatoes for 10-15 minutes, or until a fork easily pierces through them, indicating they are tender.
- Drain and Cool: Carefully drain the cooked potatoes in a colander and let them cool for a few minutes until they are safe to handle.
- Cut Potatoes: When cool enough, cut the potatoes into bite-sized cubes, leaving the skins on to add texture and vibrant color to the salad.
- Combine Potatoes and Bowl: Transfer the cubed potatoes to a large mixing bowl, ready for dressing.
- Make Dressing Base: In a separate small bowl, mix together mayonnaise, sour cream, and Dijon mustard until smooth and blended.
- Add Seasonings: Stir in white wine vinegar, salt, black pepper, garlic powder, onion powder, paprika, and celery seed into the dressing mixture until well combined.
- Incorporate Fresh Herbs: Add the chopped dill, parsley, and sliced green onions to the dressing and stir to evenly distribute the herbs.
- Dress Potatoes: Pour the creamy herb dressing over the cubed potatoes and gently toss to coat all pieces evenly without mashing them.
- Adjust Seasoning: Taste the salad and add more salt or pepper if desired, balancing the flavors to your preference.
- Chill Salad: Cover the bowl with plastic wrap and refrigerate the potato salad for at least one hour to let the flavors meld together and the salad chill properly.
- Serve: Before serving, give the salad a gentle stir to redistribute the dressing and herbs for a consistent texture and flavor.
Notes
- Keeping the skins on the potatoes adds extra texture and nutrients but you can peel them if preferred.
- The salad tastes best after chilling for at least one hour to allow flavors to meld.
- Use fresh herbs for the most vibrant flavor; dried herbs can be substituted but adjust quantities accordingly.
- This salad can be made a day ahead and stored covered in the refrigerator for convenience.
- Adjust seasoning to taste before serving, especially after chilling, as flavors may mellow.
