Fresh Herb Potato Salad | Life, Love, and Good Food
5 from 1 vote

Fresh Herb Potato Salad

The flavor of this classic, creamy potato salad is enhanced by using fresh herbs—tarragon and parsley—in the dressing. You'll make Grandma proud with this recipe!
Course Side, Side Dish, Vegetable
Cuisine American
Keyword potato salad
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 servings


  • 4 pounds Yukon gold potatoes
  • 1/2 cup diced celery
  • 1/3 cup finely chopped green onions
  • 3 hard-cooked eggs, peeled and chopped


  • 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


  • 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.



Southern Living, JUNE 2012
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