herbed potato salad
A wonderful, fresh-tasting potato salad using the fresh herbs from your garden. Any fresh herbs can be substituted in this creamy salad.
Blue Ribbon Recipe
Freshen up summer barbecue menus with this herbed potato salad. Super creamy, we love the tang of Dijon mustard added to the dressing and the crunch of celery. The assortment of herbs adds lots of fresh flavor to the side dish. Customize the herbs to suit your taste buds.
prep time
1 Hr
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds Yukon Gold potatoes
- 2/3 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 stalks celery
- 2 tablespoons flat-leaf parsley, finely chopped
- 1 tablespoon snipped chives
- 1 tablespoon tarragon, chopped
- - salt and pepper, to taste
How To Make herbed potato salad
-
Step 1Put 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. -
Step 2In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives, and tarragon. Season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving. This can be made ahead and refrigerated overnight.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Potato Salads
Tag:
#Quick & Easy
Culture:
American
Ingredient:
Potatoes
Method:
Stove Top
Collection:
Summer Recipes
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