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Creamy Potato Salad Recipe Easy Homemade Fresh Herb Classic Texture

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A creamy potato salad with fresh herbs and classic texture that is easy to make, perfect for summer gatherings and potlucks. Balanced with a tangy dressing and tender potatoes that hold their shape.

Ingredients

Scale
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1 teaspoon kosher salt (for boiling)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • Optional mix-ins:
  • 2 celery stalks, finely diced
  • 2 hard-boiled eggs, chopped
  • 1/4 cup red onion, finely chopped

Instructions

  1. Place the peeled, cubed potatoes into a large pot and cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 12-15 minutes or until potatoes are tender but still hold their shape when pierced with a fork.
  2. Drain potatoes in a colander and rinse briefly with cool water to stop cooking. Let them cool to room temperature, or place in the fridge for 20 minutes if in a hurry.
  3. While potatoes cool, combine mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, and black pepper in a bowl. Whisk until smooth. Taste and adjust seasoning if needed.
  4. Finely chop parsley, dill, and chives. If using, dice celery, onion, and chop hard-boiled eggs.
  5. Gently fold the cooled potatoes into the dressing. Add herbs and any optional mix-ins. Stir carefully to coat without breaking the potatoes.
  6. Cover the salad and refrigerate for at least 1 hour before serving. Give it a gentle stir before plating and adjust salt or pepper if needed.

Notes

Use Yukon Gold or red potatoes for best texture. Start boiling potatoes in cold water to cook evenly. Avoid overcooking to prevent mushy potatoes. Chill salad for at least 1 hour to let flavors meld. Add crunchy veggies just before serving to maintain texture. For a lighter or vegan version, substitute mayonnaise and sour cream with vegan alternatives or Greek yogurt.

Nutrition

Keywords: potato salad, creamy potato salad, fresh herbs, summer side dish, picnic recipe, easy potato salad, homemade potato salad

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