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Herbed Potato Salad

Herbed potato salad with fresh dill, parsley, and chives tossed in a light creamy dressing. Cubed red potatoes are boiled until tender, cooled, then chilled for a bright, garden-herb flavor.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and cook the cubed red potatoes until tender, about 15 minutes, until a knife tip slides in easily.
  2. Drain the potatoes and let them cool completely, about 10 minutes, until they’re no longer steaming.
Mix the herb dressing
  1. In a mixing bowl, combine mayonnaise, sour cream, Dijon mustard, dill, parsley, chives, lemon juice, salt, and pepper until smooth and evenly green-speckled.
Toss and chill
  1. Pour the dressing over the cooled potatoes and toss gently until every piece looks lightly coated.
  2. Cover and refrigerate for at least 2 hours so the flavors meld and the salad feels cold and creamy.
  3. Just before serving, garnish with extra herbs so the top looks fresh and visibly herb-studded.

Notes

For the best texture, keep the potatoes cubed evenly so they finish cooking at the same time; avoid overcooking so they don’t turn mushy. Refrigerate in a sealed container for 3–4 days. Freezing isn’t recommended because the dressing can separate after thawing. For a lighter option, use light mayonnaise and light sour cream if you want the same creamy tang with fewer calories.