Creamy Herbed Potato Salad with Buttermilk Dressing

Jump to Recipe Print Recipe

Looking for an easy summer side dish with big herb flavor? This Creamy Herbed Potato Salad comes together quickly and easily and can on the table in less than 45 minutes. It's the perfect accompaniment to whatever you've got cooking on the grill tonight!

Plus, I've got an expert tip for making your potato salad super flavorful. Read on to learn more!

Creamy Herbed Potato Salad in a bowl next to a spoon and dill sprigs.

Why This Recipe Works

Perfectly cooked potatoes are tossed in a just a splash of vinegar while they are still warm which really amps up their flavor;
The creamy dressing has only 3 ingredients and a delightfully creamy texture to generously coat the potatoes without being too thick and gloppy; AND
SO MANY CHOPPED FRESH HERBS! If you've got an herb garden or are visiting the farmer's market on the regular, this is the potato salad for you.

The Ingredients

Labeled ingredients for Creamy Herbed Potato Salad

Yukon Gold Potatoes make an excellent potato choice for this salad as they hold their shape well when cooked but are also creamy in texture.
Mayonnaise, buttermilk and apple cider vinegar come together to make a super simple dressing.
Parsley, dill and chives bring big herb flavor and a lovely fresh appearance to the final dish.

How to Make This Recipe

Bring a large pot of water to a boil. Scrub the potatoes and cut them into ¾ inch cubes (no need to peel). Add 1 teaspoon of salt and the potatoes to the boiling water. Cook until tender, about 10-12 minutes.

Drain the potatoes thoroughly and transfer them to a large bowl. Sprinkle 1 tablespoon of the vinegar over the potatoes and toss to coat. Transfer to the refrigerator to chill for about 30 minutes.
Meanwhile, make the dressing. Whisk the buttermilk, mayonnaise and remaining tablespoon of vinegar together in a small bowl. Chop the herbs and add them to the dressing. Season to taste with salt and pepper.

Creamy herb dressing in a bowl with a whisk.

Gently fold the dressing into the cooled potatoes. Season to taste with salt and pepper.

Rubber spatula stirring a creamy potato salad.

Expert Tips

To determine the doneness of the potatoes, take one out and cut it with a knife or fork. The only way to know if your potatoes are perfectly tender is to test them.
Give the cooked potatoes a good shake when draining to make sure they are as dry as possible. Soggy potatoes will lead to a watery potato salad.
Don't forget to toss the warm potatoes in a tablespoon of the vinegar! This seems like a simple step but it really makes all the difference in the flavor of the final product.
Season to taste with salt and pepper. It's likely you will need a few good shakes of salt and several grinds of pepper to get the flavors just right. Be sure to taste, season and then taste again until YOU think it's perfect!

FAQs

Can I substitute a different type of potato for the Yukon Golds?

Red potatoes would work as would any other kind of waxy-fleshed potato. Just steer clear of starchy potatoes like Russets in this dish.

Can I substitute different herbs for the ones called for in the recipe?

Yes! Feel free to vary the amounts of any of these herbs (for example, you could use half chives and half parsley and skip the dill). OR substitute any other soft herb in place of any of the three herbs called for here. Tarragon, basil or cilantro would all work wonderfully.

Can I make this potato salad in advance?

Absolutely! Make it up to a day ahead of time.

How do I store this potato salad?

Store it tightly covered in the refrigerator.

Potatoes are a very common Scandinavian ingredient, and I've got several delicious recipes here on the blog that call for potatoes. Here are just a few to get you started:

Recipe