If you’re looking for a potato salad that’s a bit more exciting than the usual, this Tangy Herb Potato Salad is the ticket. Bursting with fresh herbs and a zippy dressing, it’s perfect for picnics, BBQs, or just a regular Tuesday night.
Russet potatoes: The backbone of our salad; these spuds soak up the dressing beautifully. Mayonnaise and sour cream: These two create a creamy base that’s rich without being overpowering. Apple cider vinegar: Adds a sharp, tangy kick to balance out the creaminess. Dijon mustard: Offers a bit of spice and depth. Fresh parsley, dill, and green onions: Herbs that give the salad a fresh, fragrant aroma. Red onion: Provides a little crunch and a touch of sweetness. Sea salt and black pepper: Essential for seasoning and bringing all the flavors together.
This potato salad pairs wonderfully with grilled meats like chicken or steak. It’s also a great companion to a fresh, green salad or roasted vegetables. If you’re at a BBQ, serve it alongside burgers or hot dogs for a classic combo.
Start by placing your russet potatoes in a large pot of salted water — about 15-20 minutes should do it, but check with a fork to be sure they’re tender. Once cooked, drain them and let them cool just enough to handle. Peel them gently; the skins should slip off easily. Then, chop them into bite-sized pieces.
Next, grab a large bowl and mix up the mayonnaise, sour cream, apple cider vinegar, and Dijon mustard. Whisk until you have a smooth, creamy dressing. Now, stir in the chopped parsley, dill, green onions, red onion, along with the sea salt and black pepper. Make sure everything is well combined.
Gently fold the potatoes into the dressing. You want every piece coated without mashing them. Cover your bowl and pop it in the fridge for at least an hour. This chill time lets all those wonderful flavors mingle and develop.
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