Description
A creamy and zesty herby potato salad that combines the nostalgic flavors of childhood with a modern twist.
Ingredients
Scale
- 2 pounds Potatoes (preferably Yukon Gold)
- 1 cup Fresh parsley, chopped
- 1/2 cup Fresh dill, chopped
- 1/4 cup Chives, chopped
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Apple cider vinegar
- Salt and pepper, to taste
- Optional add-ins: 1/2 cup diced celery, 1/4 cup diced red onion, 2 hard-boiled eggs, chopped
Instructions
- Wash and peel (if desired) the potatoes. Cut into 1-inch cubes and place in a pot with cold water and a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10-15 minutes until fork-tender, then drain and cool.
- In a mixing bowl, combine mayonnaise, mustard, vinegar, salt, and pepper, stirring until smooth. Add half of the herbs.
- Gently mix cooled potatoes into the dressing, then fold in remaining herbs and optional add-ins.
- Cover and refrigerate for at least 30 minutes to meld flavors before serving.
Notes
For extra flavor, serve with a garnish of paprika or olive oil. This salad can be made a day in advance and tastes even better after chilling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
Keywords: potato salad, herby salad, picnic food, comforting dish, summer recipe