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1.0 from 3 votes

Herbed Potato Salad

Bring something special to the table with this well-loved recipe.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Course: Side Dish , Salad , Lunch , Others
Cuisine: American , International , Vegetarian , gluten-free

Ingredients

  • 3 pounds Yukon gold potatoes scrubbed
  • kosher salt
  • 1 cup mayonnaise
  • 1/4 cup Greek yogurt
  • 2 tablespoons white wine vinegar
  • About 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 3 tablespoons finely chopped flat-leaf parsley
  • 3 tablespoons chopped dill
  • At least 3 tablespoons snipped chives
  • freshly ground black pepper
  • 1/2 cup finely chopped red onion or thinly sliced scallions

Instructions

    Cup of Yum
  1. Put the potatoes and 2 tablespoons of salt in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 25-30 minutes. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
  2. Meanwhile, in a small bowl, whisk together the mayonnaise, yogurt, vinegar, Dijon mustard, whole grain mustard, herbs, and salt and pepper to taste (approx. 1/2 -1 tsp of each). Set aside.
  3. When the potatoes are cool enough to handle, cut them into 2 inch chunks. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten well. Add the celery (if using) and red onion. Toss well, cover, and refrigerate for a few hours or overnight. Serve cold or at room temperature.