Herb Potato Salad
A creamy herb potato salad with fresh flavors of chives, dill, and celery, perfect for picnics, gatherings, or as a flavorful side dish for any occasion.
Ingredients
Instructions
- Cook potatoes with peelings on; cool, peel, and cube.
- Chop the small onion and hard-boiled eggs.
- Combine potatoes, onion, eggs, and celery in a large bowl.
- Mix chives, dried parsley, celery flakes, dill weed, sugar, salt, and pepper into mayonnaise and sour cream to make the dressing.
- Add the dressing to the potato mixture and stir until well coated.
- Chill the potato salad before serving.
Tips & Substitutions
For a creamier dressing, you can substitute Greek yogurt for some of the sour cream. Fresh herbs like dill and parsley can enhance the flavor, so feel free to swap dried herbs for fresh ones if available. To save time, consider using pre-cooked potatoes or a bag of frozen diced potatoes. This salad is also delicious with the addition of crumbled bacon or diced pickles for extra crunch.
Serving Suggestions
This herb potato salad is a perfect side dish for summer barbecues or picnics, pairing beautifully with grilled meats or sandwiches. It can also be served alongside a refreshing salad, such as a mixed greens salad or coleslaw. For a hearty meal, enjoy it with Breaded Steak or a light soup.
Storage & Reheating
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. To maintain the texture, avoid freezing as it may cause the potatoes to become mushy. When ready to eat, simply give the salad a gentle stir to redistribute the dressing, as it may thicken upon chilling.
Nutrition & Diet Analysis (per serving)
Each serving of Herb Potato Salad contains roughly 968 calories, with 16g protein, 143g carbohydrates, and 38g fat. It is an excellent source of vitamin C (67% of the Daily Value), potassium (64% of the Daily Value), and dietary fiber (43% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 1303mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this potato salad ahead of time?
Yes, you can prepare this potato salad a day in advance. Just mix all the ingredients, cover it, and keep it in the refrigerator. This allows the flavors to meld beautifully, making it even tastier when served. Just give it a stir before serving to recombine the dressing.
What types of potatoes work best for this salad?
Waxy potatoes like red or Yukon Gold are ideal for potato salad, as they hold their shape well after cooking. Avoid starchy potatoes, like Russets, as they can become mushy. If you prefer a firmer texture, consider cooking the potatoes until just tender for the best result.
Can I add other vegetables to this salad?
Absolutely! Feel free to customize this salad with other vegetables such as diced bell peppers, carrots, or green peas. Adding crunch with ingredients like radishes or cucumbers can also elevate the dish. Just keep in mind the balance of flavors and textures.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).