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The flavor of this classic Creamy Fresh Herb Potato Salad is enhanced by using delicious herbs and minced garlic in the mayonnaise and sour cream-based dressing. Take this dish to your next family gathering, and you’ll make Grandma proud!
You can’t have an honest-to-goodness, old-fashioned picnic or church potluck unless a heaping bowl of homemade potato salad is on the table. If you know, you know.
And now, I’m thrilled to share this tasty potato salad recipe with all of you!
Why you’ll love this classic potato salad recipe
Key ingredients & substitutions for Fresh Herb Potato Salad
- Potatoes | Use tender, buttery Yukon gold potatoes for a flavorful potato salad. Other waxy potatoes, like red potatoes, also work well.
- Celery | Add in some diced celery for a subtle crunch and hints of bitterness contrasting the creamy notes.
- Green onions | Sprinkle in some finely chopped green onions for a light onion flavor.
- Eggs | As a classic potato salad element, toss in three hard-cooked eggs, peeled and chopped into bite-size pieces.
Potato Salad Dressing
- Mayonnaise and sour cream | Lite mayonnaise and lite sour cream make up the base of this easy herb potato salad dressing. Feel free to use regular sour cream and mayonnaise if preferred. I like the healthier alternatives, being that the taste is hardly different.
- Fresh herbs | What makes this recipe so delicious are the fresh herbs, like chopped flat-leaf parsley and tarragon. If necessary, replace one or the other with fresh dill, basil, or more of your favorite herbs.
- Garlic | Boost the taste with subtle spice from a couple of chopped garlic cloves. You may use garlic powder in its place if in a pinch.
- Mustard | Round out the creamy notes with tangy and slightly spicy stone ground Dijon mustard. I like to use the Trader Joe’s brand.
- Salt and pepper | Finish the dressing with a dash of salt and freshly ground black pepper.
How to make Creamy Herbed Potato Salad
This delicious recipe requires a little extra effort, but there’s nothing complex or challenging about it. Read through the simple steps to see how easy it is to make potato salad with a large mixing bowl and a pot on the stove!
STEP 1 | Boil the potatoes
Start this herby potato salad recipe by washing the potatoes and placing them in a large pot. Cover them with water and bring to a gentle boil over medium-high heat.
Next, cook the potatoes for 30 to 40 minutes or until tender. Drain and cool for 15 minutes before peeling and cutting into 1-inch cubes.
tips
- Not just any kind of potato works for potato salad. Stick to waxy potatoes for the best flavor.
- Do your best not to overcook the potatoes, or they will lose much of their natural flavor and become too mushy for most people’s preferences.
- Because of the thin skins, there’s no need to peel the potatoes unless you prefer. Use a paring knife or vegetable peeler if you decide to skin them.
STEP 2 | Combine salad ingredients
Then, gently stir the cubed potatoes in a large bowl with the diced celery, green onions, and chopped hard-boiled eggs.
STEP 3 | Mix potato salad dressing
In a separate large bowl, whisk together the mayo, sour cream, chopped fresh parsley and tarragon, garlic, and mustard, seasoning with a bit of salt and pepper.
STEP 4 | Toss salad in the dressing and serve!
Finally, pour the tasty dressing over the warm potatoes and stir gently to coat thoroughly. Serve right away, or cover and chill for up to 12 hours. Enjoy!
tips
- For the best results, combine the dressing and potato mixture while the potatoes are still warm, stirring gently until all ingredients are coated.
- This easy summer side dish is most often served chilled. This also allows the salad’s flavors to meld further and develop while sitting in the fridge.
Must-Have Mixing Bowls
The soft-grip handle and non-slip bottom on this bowl make mixing anything by hand so much easier!
- Wide grip and spout for easy pouring
- Non-slip bottom
Frequently asked questions
Tarragon has a unique bittersweet licorice-like flavor that elevates the overall taste of whatever dish it is used in. It’s the perfect accompaniment for any recipe if you want to have a refreshing, summery flavor.
Basil works as the best substitute for tarragon, being that it has a similar licorice-like taste and strong flavor.
Yes! In fact, the longer the salad sits, the more the flavors meld, producing the best taste. However, it only lasts for a short time in the refrigerator. If you make this recipe ahead of time, store it in an airtight container for no longer than four days.
How long can potato salad be out?
Make sure you set out the potato salad just before serving because it doesn’t last very long at room temperature. After two hours, you should discard the potato salad. And if it sits in the sun longer than an hour, it’s also no longer safe to consume.
Serving suggestions
The perfect summer barbecue consists of the best potato salad with a juicy pineapple-topped Hawaiian Burger and a refreshing and sweet Watermelon Feta Salad — Delish!
For even more ideas, check out this collection of the 30 Best Dishes to Serve with Potato Salad — there are plenty of great recipes there!
Looking for more Homemade Potato Salads?
Looking for more scrumptious potato salad recipes? I’ve got you covered! I love putting a slight twist on this classic recipe, like this Rainbow Lime Potato Salad with colorful potatoes and chunks of cucumber. Try this Sweet Potato Salad with fresh jalapeno and a maple syrup vinaigrette for a sweet and spicy take on a tasty potato salad. Are you a fan of bacon? If so, this Red Potato Salad is for you!
Behind the recipe: Homemade Mayo Potato Salad
Whenever you go to backyard barbecues, church gatherings, or summer family events, there is almost always a bowl of homemade potato salad with creamy mayonnaise dressing and tender potatoes.
That is, especially if you’re in the South and it happens to be Memorial Day, July 4th, or Labor Day. But when did potato salad become such a popular dish?
Like most classic recipes that have been around for some time, tracing back the origins of potato salad is challenging.
It is believed that potato salad was created in the mid-1800s as a common German dish that quickly spread through Europe and eventually made its way to the picnic tables of American families.
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Fresh Herb Potato Salad
Ingredients
- 4 lbs. Yukon gold potatoes
- 1/2 cup diced celery
- 1/3 cup finely chopped green onions
- 3 large hard-cooked eggs peeled and chopped
Dressing
- 1 cup lite mayonnaise
- 1/2 cup lite sour cream
- 1/2 cup chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh tarragon
- 2 garlic cloves chopped
- 1 tablespoon stone ground Dijon mustard (Trader Joe’s)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
Instructions
- Wash potatoes and place in a large pot. Cover with water and bring to a boil over medium high heat. Cook for 30 to 40 minutes or until tender; drain and cool 15 minutes before peeling and cutting into i-inch cubes.
- Place potatoes in a large bowl with the diced celery, green onions, and chopped eggs. Stir gently.
- In a separate bowl, whisk together the mayo and sour cream with the chopped herbs, garlic, and mustard. Season with salt and pepper.
- Pour dressing over potato mixture and stir gently. Serve immediately, or cover and chill up to 12 hours.
Notes
- Not just any kind of potato works for potato salad. Stick to waxy potatoes for the best flavor.
- Do your best not to overcook the potatoes, or they will lose much of their natural flavor and become too mushy for most people’s preferences.
- Because of the thin skins, there’s no need to peel the potatoes unless you prefer. Use a paring knife or vegetable peeler if you decide to skin them.
- For the best results, combine the dressing and potato mixture while the potatoes are still warm, stirring gently until all ingredients are coated.
- This easy summer side dish is most often served chilled. This also allows the salad’s flavors to meld further and develop while sitting in the fridge.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
Yum! I’m a big fan of potato salad, and this was my favorite recipe for it so far! I added some red pepper flakes for a little extra kick! Thanks for sharing!