Easy Creamy Potato Salad

Easy Creamy Potato Salad

Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. We prefer the texture when cooked whole, but you can chop the potatoes if you’re in a pinch for time or if your potatoes are large.

We love to add fresh herbs and love a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs first, then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup.

If you can, store the salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.

Makes 6 Servings

You Will Need

Directions

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NUTRITION PER SERVING: Serving Size 1/6 of the recipe / Calories 250 / Protein 6 g / Carbohydrate 29 g / Dietary Fiber 4 g / Total Sugars 3 g / Total Fat 13 g / Saturated Fat 4 g / Cholesterol 75 mg
AUTHOR:
The full recipe post can be found on Inspired Taste here: https://www.inspiredtaste.net/22809/simple-potato-salad-recipe/