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!
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
- 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.
- Gently fold the dressing into the cooled potatoes. Season to taste with salt and pepper.
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
Red potatoes would work as would any other kind of waxy-fleshed potato. Just steer clear of starchy potatoes like Russets in this dish.
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.
Absolutely! Make it up to a day ahead of time.
Store it tightly covered in the refrigerator.
Related Recipes
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
Creamy Herbed Potato Salad with Buttermilk Dressing
Ingredients
- 1 ½ pounds Yukon Gold potatoes scrubbed and cut into ¾ inch squares
- Coarse salt and freshly ground pepper
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Bring a large pot of water to a boil. Add 1 teaspoon of salt. Add potatoes and cook until tender, about 10 minutes. Drain potatoes thoroughly and transfer to a large bowl. Toss the potatoes with one tablespoon of the apple cider vinegar and transfer to the refrigerator to cool slightly, about 30 minutes.
- Combine mayonnaise, buttermilk, apple cider vinegar, dill, parsley and chives in a medium bowl. Whisk thoroughly and season to taste with salt and pepper.
- Gently fold dressing into the cooled potatoes. Season to taste with salt and pepper. Serve at room temperature or chilled.
Nutrition
If you loved this recipe, give it a star review! Also, snap a picture of your Creamy Herbed Potato Salad and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.
Beth says
I just made this potato salad - followed the recipe to a tee - and the dressing turned out really runny. Nothing like the picture you posted. I added a heaping tablespoon of mayonnaise to try to tighten it up. That didn’t work. I ended up adding 2 heaping tablespoons of sour cream and it helped a bit, but still too runny for my liking. The taste was good, though.
Kristi says
Hi Beth,
Thanks so much for making the recipe and for taking the time to leave a comment. I’m glad to hear you liked the flavor, even though the texture wasn’t what you expected.
A runny dressing is usually the result of excess moisture from the potatoes themselves. If they’re slightly overcooked, not fully drained, or dressed while very hot, they can release quite a bit of steam and water, which thins the dressing. Different potato varieties can also hold more or less moisture. Your instincts were good to add the sour cream - it's a perfect fix for this!
Kristi
Kristi says
Creamy with a bit of tang from the buttermilk, this easy potato salad is a go-to weeknight staple in the summer months.