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Herbed Potato Salad
1 from 3 votes

Herbed Potato Salad

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

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

Ingredients

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

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.