Ultimate Creamy Herbed Potato Salad

Ingredients

- 2 pounds red potatoes, quartered
- 1/4 cup vinegar
- 1 cup celery, finely chopped
- 1/2 cup pickles, diced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons mustard
- 1 teaspoon salt
- 1/2 teaspoon black pepper

Instructions

1. Boil the Potatoes:
Place the quartered red potatoes in a large pot. Fill with enough water to cover the potatoes. Add a generous pinch of salt. Bring to a boil over medium heat. Reduce heat to a simmer and cook potatoes until tender, about 15 minutes. Drain and set aside to cool slightly.

2. Prepare the Dressing:
In a large mixing bowl, combine mayonnaise, sour cream, mustard, vinegar, salt, and black pepper. Whisk together until smooth. Adjust seasoning to taste if necessary.

3. Chop the Vegetables and Herbs:
While the potatoes cool, finely chop celery, pickles, parsley, dill, and chives.

4. Combine Ingredients:
Once potatoes are at a manageable temperature, gently mix them into the dressing. Add celery, pickles, parsley, dill, and chives. Toss carefully to keep the potatoes from breaking apart.

5. Chill the Salad:
Cover the bowl with plastic wrap or a lid, then place in the refrigerator to chill for at least 1 hour before serving. This allows the flavors to meld beautifully.

6. Serve and Garnish:
Before serving, give the salad a gentle toss. Garnish with additional chives or dill for an extra burst of color and flavor.

Total Time

PT1H30M
1 hour 30 minutes

Type of Dish

Lunch

Keywords

Potato salad, creamy salad, herbed salad, summer dish, picnic recipe, lunch, comfort food, vegetarian, easy salad, homemade dressing

Recipe Yield

Serves 4 adults

Calories

Total: 1,200 calories

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