Creamy Red Potato Salad with Herbs

Creamy Red Potato Salad with Herbs

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.

Makes 6 servings

You Will Need


Adam and Joanne's Tips

NUTRITION PER SERVING: Serving Size 1/6 of the recipe (6 servings total) / Calories 216 / Total Fat 10.9g / Saturated Fat 3.1g / Cholesterol 15.2mg / Sodium 627.3mg / Carbohydrate 26.1g / Dietary Fiber 3.1g / Total Sugars 3.1g / Protein 3.8g
The full recipe post can be found on Inspired Taste here: