Potato salad is the underdog of picnic tables—often forgotten, rarely celebrated. But this triple herb version? It’s the game-changer.
Imagine creamy potatoes, fresh herbs, and a tangy dressing that makes your taste buds do a double take. No bland, mayo-heavy mess here. This recipe is vibrant, flavorful, and stupidly easy to make.
Want to be the hero of your next BBQ? Keep reading. Your guests will beg for the recipe (or lie and say you bought it—we won’t judge).
Why This Recipe Works
This isn’t your grandma’s potato salad (no offense, Grandma).
The magic lies in the triple herb punch—parsley, dill, and chives—that cuts through the richness. The dressing is light but creamy, with a hint of acidity to balance the potatoes. And the texture?
Perfectly tender, never mushy. It’s a side dish that holds its own, whether you’re serving it with grilled chicken or eating it straight from the bowl at midnight. Hypothetically.
Ingredients You’ll Need
- 2 lbs baby potatoes (Yukon Gold or red potatoes work best)
- 1/4 cup mayo (or Greek yogurt for a lighter twist)
- 2 tbsp Dijon mustard (don’t skip this—it’s the flavor booster)
- 1 tbsp apple cider vinegar (for that tangy kick)
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped (dried dill is a crime here)
- 2 tbsp fresh chives, sliced
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp black pepper
- 1/4 cup red onion, finely diced (optional for haters)
Step-by-Step Instructions
- Cook the potatoes: Boil them whole (skin on!) in salted water until fork-tender, about 15–20 minutes.Drain and let cool slightly.
- Prep the dressing: Whisk mayo, Dijon, vinegar, salt, and pepper in a large bowl. Taste and adjust—this is your flavor base, so don’t mess it up.
- Chop the herbs: While the potatoes cool, finely chop parsley, dill, and chives. Pro tip: Use scissors for the chives to save time.
- Mix it all together: Halve or quarter the potatoes (depending on size), then toss them in the dressing.Gently fold in the herbs and red onion if using.
- Chill and serve: Refrigerate for at least 30 minutes to let the flavors meld. Or eat it warm—we’re not the food police.
How to Store It
Store leftovers in an airtight container in the fridge for up to 3 days. The herbs will lose some vibrancy, but the flavor stays solid.
Don’t freeze it—potatoes turn into a sad, grainy mess. FYI, if it lasts longer than a day, you’re not serving it right.
Why This Salad Is Actually Good for You
Potatoes get a bad rap, but they’re packed with fiber, potassium, and vitamin C. The herbs add antioxidants, and using Greek yogurt instead of mayo slashes calories without sacrificing creaminess.
It’s a side dish that won’t wreck your diet—unless you eat the whole bowl. No judgment.
Common Mistakes to Avoid
- Overcooking the potatoes: Mushy potatoes = sad salad. Test them early.
- Skipping fresh herbs: Dried herbs won’t give the same bright flavor.Don’t be lazy.
- Drowning it in mayo: This isn’t a mayo soup. Start with less, add more if needed.
- Serving it immediately: Letting it chill ensures the flavors marry. Patience is a virtue.
Swaps and Alternatives
No baby potatoes?
Use fingerlings or diced russets. Vegan? Swap mayo for avocado or cashew cream.
Hate dill? Try basil or tarragon for a different twist. Red onion too strong?
Soak it in cold water for 10 minutes to mellow it out. IMO, the recipe is flexible—just don’t ruin it with raisins. Some lines shouldn’t be crossed.
FAQs
Can I make this ahead of time?
Absolutely.
Make it a day in advance—the flavors get better. Just add extra herbs before serving for freshness.
What’s the best potato for this salad?
Baby Yukon Gold or red potatoes hold their shape and have a buttery texture. Russets work but can fall apart easier.
Can I use dried herbs instead?
Technically yes, but the flavor won’t pop.
Fresh herbs are non-negotiable for the best results.
Why is my potato salad watery?
You probably didn’t drain the potatoes well or overcooked them. Let them dry slightly before mixing.
Is this recipe gluten-free?
Yep. Just double-check your mayo and mustard labels if you’re strict about it.
Final Thoughts
This triple herb potato salad is the upgrade your summer spread needs.
It’s easy, flavorful, and just fancy enough to impress without being pretentious. Make it. Serve it.
Watch it disappear. And when someone asks for the recipe, feel free to take all the credit—we’ll keep your secret.
