3.8 4

Herbed Potato Salad

  • Active:
  • Total Time:
  • Servings: 6

Substitute any herbs in this creamy salad.

 

slideshow Delicious, Quick Side Dishes

 

KEY: Barbecue/Cookout, Dinner Party, Father's Day, Mother's Day, Side Dishes, Basic/Easy, Make Ahead, Vegetarian, Web Exclusive, Dinner, Lunch

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Ingredients

  • 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

How to make this recipe

  1. 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.
  2. 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.

Contributed By Photo © Lucy Schaeffer Published April 2014

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