Creamy Herbed Potato Salad
The creamiest herbed potato salad! It has so much fresh flavor and is easy to make. Small potatoes with dill, parsley, scallions, and the secret ingredient– pickles! Egg-free and easily vegan.
It’s officially summer now that I’m sharing the first potato salad of the season. While I have almost a dozen different potato salads (try my Tarpon Springs version, it’s so unique!), this creamy herbed potato salad is one of my favorites.
Plus, it’s incredibly easy to make– whisk together the dressing, add warmed potatoes, and fold in the fresh herbs. That’s it!
Why I love this Recipe
I made a similar herbed potato salad in the Fiber Fueled Cookbook, and while I love that version, this one features a creamier dressing that’s reminiscent of traditional salad but packed with fresh flavor.
This is the potato salad to make when your herb garden is going strong and you’re craving fresh, vibrant flavors. It’s the perfect potato salad to pair with anything on the grill, my walnut veggie burgers, or any summer dinner.
Ingredient Notes
- Small Yellow or Red Potatoes: These are my go-to potato choice for this herbed potato salad, as their creamy flesh is my favorite. They are thin-skinned and small enough to cook quickly. If you want to use regular Yukon gold or red potatoes, you can cook them whole and extend the cooking time, or halve them first and then cook until just tender.
- Mayo: You can use any mayo you want for this; choose an egg-free option for a vegan potato salad.
- Dijon Mustard: I know it seems like a lot of Dijon mustard, but trust it! The mustard’s tang is so good, and it pairs well with the mayo and herbs for balance.
- Celery: I like a little crunch in my potato salad, and added finely chopped celery for texture.
- Fresh herbs: Dill and parsley make this herbed potato salad, and feel free to add less or more if you prefer. If you have fresh tarragon, I think that would also be nice in this salad.
- Pickles: Yes, pickles! I know the pickles sound odd, but the dill flavor from the pickles is so refreshing, and the acidity cuts through the rich dressing. I love pickles so much, I’ve got a dill pickle potato salad recipe. I also used my homemade dill pickles, which adds so much flavor.
How to Make this Herbed Potato Salad
Step 1: Cook the Potatoes
Wash the potatoes, scrubbing if necessary, and place them in a large pot. Cover with water by about an inch, then bring to a boil. Reduce heat and simmer gently until tender. Drain and halve or quarter, depending on the size of your potatoes. I find it easier to cut when the potatoes are warm!
Step 2: Make the Dressing
In a large bowl, whisk together the dressing: mayo, dijon mustard, apple cider vinegar, and salt and pepper. I prefer to use a large bowl for the dressing as I’ll add the warmed potatoes right to this bowl to coat– this allows the potatoes to soak up more flavor and reduces the need for another bowl to be washed!
Step 3: Add the Potatoes and Herbs
Add in the cut or quartered potatoes, the celery, scallions, dill, parsley, and pickles. Toss together, then taste– adding more scallions, herbs, pickles, salt, pepper as desired.
Serve!
Toss together and serve. I like this at room temperature, but if you want to serve it chilled, cover the bowl and pop it in the fridge for an hour or two. You can also make this salad beforehand, chill it, then bring it to room temperature for 30-60 minutes on the counter before serving.
What to Serve With
This herbed potato salad pairs well with almost any summer meal. I love a cookout, and a potato salad is a must, alongside my vegan pasta salad and heirloom tomato salad.
That said, this potato salad is nice anywhere you would typically enjoy potatoes– with a hearty protein, as a side dish, or even as a snack. When I have a batch of this in the fridge, I like to have a bowl for a snack.
Frequently Asked Questions
Why do I need to add salt to the cooking water?
Proper salting of the water before adding the potatoes is crucial for flavoring the potatoes before adding anything else. I usually do about a teaspoon of salt, but I don’t measure. Just a big pinch of salt from my salt container.
Why do I need to drain the potatoes immediately?
Leaving hot potatoes in water leads to them becoming mushy or waterlogged– overcooked potatoes will ruin this potato salad, so make sure they are just tender and not overcooked.
How do I know when the potatoes are done?
The potatoes should be cooked in 15-20 minutes, but I go by the fork test to know when my potatoes are done– insert a fork into the thickest part of the potato. It should slide in with little to no resistance. If undercooked, the fork will have to be pushed hard to get it in; overcooked, the potato will break apart or crumble as you insert the fork.
Storing Notes
You can store this herbed potato salad in the fridge for up to 3 days. Or, you can cook the potatoes and store them, and then make the dressing and combine right before serving.
More Potato Recipes
- Easy Oven Roasted Potatoes
- Vegan Potato and Chorizo Tacos
- Simple Potato, Spinach, and Sausage Soup
- Leftover Mashed Potato Waffles
- Vegetable Chowder with Potatoes
If you make this herbed potato salad, make sure to come back to leave a comment and a rating. Your feedback helps other readers and seeing you make my recipes makes my day.
Herbed Potato Salad
Equipment
Ingredients
- 2 pounds small red or yellow potatoes
- 1/2 cup mayo of choice, regular or vegan
- 1/4 cup dijon mustard
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon salt and freshly ground pepper, each
- 1/2 cup finely chopped celery
- 1/3 cup thinly sliced scallions
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup finely chopped pickles
Instructions
- Wash and scrub the potatoes. If you aren't using small (or baby) potatoes, then halve or quarter for easier cooking. If you are using small ones, then no need to slice first.
- Place potatoes in a pot and cover with cold water by about an inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer gently. Cook for 15-20 minutes, or until potatoes are easily pierced with a fork but still hold their shape. Drain immediately.
- While the potatoes are cooking, make the dressing by whisking the mayo, mustard, vinegar, salt and pepper in a large bowl.
- Add the slightly cooled, but still warm to the touch, potatoes to the dressing and toss to combine. The potatoes shouldn't be hot, but slightly warm. Cold potatoes won't absorb the dressing flavors as well. Add the rest of the ingredients: the celery, scallions dill, parsley and pickles and toss again. Season to taste and serve. We love this one at room temperature, but also great chilled.