Herbed Potato Salad

carolyn jensen


A wonderful, fresh-tasting potato salad using the fresh herbs from your garden.
(Any fresh herbs can be substituted in this creamy salad.)


★★★★★ 1 vote

1 Hr
30 Min
Stove Top


  • 2 lb
    yukon gold potatoes
  • 2/3 c
  • 1/4 c
    sour cream
  • 2 Tbsp
    dijon mustard
  • 2
    ribs of celery
  • 2 Tbsp
    flat-leaf parsley, finely chopped
  • 1 Tbsp
    chives, snipped
  • 1 Tbsp
    tarragon, chopped
  • ·
    salt and pepper to taste

How to Make Herbed Potato Salad


  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.
  3. Make ahead. The potato salad can be refrigerated overnight.

Printable Recipe Card

About Herbed Potato Salad

Course/Dish: Potato Salads
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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