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Herbed Potato Salad

© Lucy Schaeffer

Herbed Potato Salad

Contributed by Grace Parisi

ACTIVE: 30 MIN
TOTAL TIME: 1 HR
SERVINGS: 6

•BASIC-EASY
•MAKE-AHEAD
•VEGETARIAN

Substitute any herbs in this creamy salad.

slideshow Delicious, Quick Side Dishes

2 pounds Yukon Gold potatoes, scrubbed
2/3 cup mayonnaise
1/4 cup sour cream
2 tablespoons Dijon mustard
2 celery ribs, finely diced
2 tablespoons finely chopped flat-leaf parsley
1 tablespoon snipped chives
1 tablespoon chopped tarragon
Salt and freshly ground pepper

Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.
In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.

Make Ahead The potato salad can be refrigerated overnight.

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