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herbed potato salad

(2 ratings)
griffon avatar
Blue Ribbon Recipe by
carolyn jensen
@griffon
twin falls, ID

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.

— The Test Kitchen @kitchencrew
►
(2 ratings)
yield 6 serving(s)
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For herbed potato salad

  • 2 lb
    Yukon Gold potatoes
  • 2/3 c
    mayonnaise
  • 1/4 c
    sour cream
  • 2 Tbsp
    Dijon mustard
  • 2 stalk
    celery
  • 2 Tbsp
    flat-leaf parsley, finely chopped
  • 1 Tbsp
    snipped chives
  • 1 Tbsp
    tarragon, chopped
  • salt and pepper, to taste

How To Make herbed potato salad

  • Draining cooked potatoes.
    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.
  • Dressing ingredients added to a bowl and tossed with potatoes.
    2
    In 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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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