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
Scale
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.
