Creamy Red Potato Salad with Herbs
- PREP 15min
- COOK 20min
- TOTAL 35min
Small red potatoes are best for this 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.
It’s okay if you don’t have red potatoes on hand. Use other waxy potatoes like yellow or Yukon potatoes, white or creamer potatoes, and fingerling potatoes. They are quick-cooking, and since they are already small, there’s no need to chop them before cooking them. Russet or baking potatoes will work, but the salad’s texture will be less creamy.
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.
You Will Need
2 pounds (907 grams) small red potatoes
2 tablespoons red wine vinegar, white wine vinegar, apple cider vinegar, or dill pickle juice
1/2 cup (120 grams) sour cream
1/4 cup (58 grams) mayonnaise, try homemade mayonnaise
1 tablespoon yellow mustard, substitute Dijon or whole grain mustard
2 celery stalks, finely chopped, about 1/3 cup
1 to 2 medium dill pickles, finely chopped, about 1/3 cup
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
1/4 cup chopped fresh chives
Salt and fresh ground black pepper
Directions
Cook Potatoes
Add the potatoes to a large pot and cover with 1 ½ inches of water. Season with salt — use one teaspoon for every quart of water.
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart). Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, set up an ice bath. Add cold water to a medium bowl filled with ice. Drain the potatoes and then place them into the ice bath.
When cool, chop the potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.
Make Potato Salad
Stir the sour cream, mayonnaise, and mustard in a bowl.
Add the sour cream mixture, celery, pickles, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much.
Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.
Adam and Joanne's Tips
- Substitute 1/2 cup crème fraîche for the sour cream.
- Make potato salad up to 3 days in advance. Keep covered in the refrigerator.
- You can use dried herbs for this salad, we recommend adding one to two tablespoons of dried herbs. I especially love dill and chives.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.