If you’re looking for a fresh and irresistible side dish that brings together vibrant herbs and a lush, tangy dressing, this Creamy Herb Potato Salad Recipe is exactly what you need. Each bite offers tender baby potatoes enveloped in a velvety blend of Greek yogurt, sour cream, and zesty lemon, lifted by the bright flavors of dill, parsley, and scallions. It’s the perfect balance of creamy, crisp, and herbaceous that can turn any meal into a celebration of comfort and freshness.
Ingredients You’ll Need
This recipe shines because of its simple, yet thoughtful combination of ingredients that each play an essential role in making the salad bursting with flavor and perfect texture. From the tender new potatoes to the fresh herbs, every element contributes to the dish’s signature fresh and creamy character.
- Baby or new potatoes (3 pounds): These small potatoes hold their shape well and offer the perfect creamy bite.
- Celery (6 stalks): Adds a refreshing crunch and subtle sweetness, plus celery heart leaves for garnish bring a delicate flair.
- Shallots (2, minced): Bring mild onion richness without overpowering the other flavors.
- Italian parsley (1/2 cup, chopped): Brightens the salad with its fresh, slightly peppery notes.
- Fresh dill (1/2 cup, chopped): Provides that signature tangy herb aroma, with extra sprigs for garnish.
- Green onions/scallions (6, thinly sliced): Add sharpness and a delicate oniony crunch.
- Sea salt and black pepper: To taste—seasoning is key to balance and deepen the flavors.
- Full-fat Greek yogurt (1 cup): Creates the creamy base that’s tangy and rich without heaviness.
- Sour cream (1/2 cup): Enhances the creaminess and adds smooth texture.
- Whole grain mustard (2 tablespoons): Gives a subtle kick and complexity with its nutty texture.
- Garlic (4 cloves, grated): Infuses the salad with warm, aromatic depth.
- Extra virgin olive oil (2 tablespoons): Adds silkiness and a fruity undertone.
- Red wine vinegar (2 tablespoons): Contributes brightness and balances the creaminess beautifully.
- Lemon zest and juice (1 lemon): Bring fresh citrus zing that lifts every bite.
- Salt and black pepper (2 teaspoons and 1 1/2 teaspoons): Used in the dressing to perfectly season the salad.
How to Make Creamy Herb Potato Salad Recipe
Step 1: Cook and Chill the Potatoes
Start by bringing a large pot of salted water to a rolling boil. Adding the baby potatoes whole helps them cook evenly and retain their creamy texture on the inside. Boil them just until fork-tender, about 8 to 10 minutes — you want them cooked through but still firm enough to hold their shape once mixed. Drain, rinse with cold water to stop cooking, then lay them out on a tray to dry completely before refrigerating for a couple of hours or overnight. Chilling them is crucial for getting that perfect texture and making the salad easy to mix later.
Step 2: Prepare the Creamy Herb Dressing
While the potatoes chill, whisk together the full-fat Greek yogurt and sour cream with whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest, and fresh lemon juice. Season generously with salt and pepper, as this dressing is what brings everything to life. Refrigerate the dressing for at least two hours or overnight to allow the flavors to marry beautifully and develop that irresistibly creamy tang.
Step 3: Combine Potatoes and Herbs
Once the potatoes are cold and firm, quarter them and place them in a large mixing bowl. Toss in the finely diced celery, minced shallots, chopped Italian parsley, dill, and sliced green onions. These fresh herbs and veggies create wonderful layers of color, flavor, and crunch that make this potato salad so memorable.
Step 4: Toss with Dressing and Chill Before Serving
Pour about two-thirds of the chilled dressing over the potatoes and herbs, gently folding it in so everything is coated but the potatoes don’t break apart. Adjust with more dressing as needed — this salad should be luscious but not soggy. Transfer to a pretty serving bowl, garnish with cracked black pepper, sea salt, celery leaves, and dill sprigs for a final touch, then chill until ready to serve.
How to Serve Creamy Herb Potato Salad Recipe
Garnishes
Garnishing with fresh celery heart leaves and dill sprigs is not just about presentation — it adds a fresh aroma and a subtle hint of the herbs that tease your senses even before you take your first bite. A sprinkle of freshly cracked black pepper and coarse sea salt on top adds a simple yet elegant finish that elevates every forkful.
Side Dishes
This Creamy Herb Potato Salad Recipe pairs exceptionally well with grilled meats like chicken or steak, bringing a refreshing counterpoint to smoky, charred flavors. It’s also perfect alongside picnic-style fare such as sandwiches, burgers, or even a light seafood dish, making it a versatile star for any gathering.
Creative Ways to Present
To impress your guests, consider serving the salad in individual glass jars or mason jars layered with extra herbs and a lemon wedge on top. Another fun idea is to create a vibrant platter by arranging the salad next to whole herb sprigs and lemon slices, inviting everyone to dig in while enjoying a striking visual impact.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Herb Potato Salad Recipe in an airtight container in the refrigerator. Because it uses fresh herbs and dairy-based dressing, it stays best for up to 3 days. The flavors actually deepen after resting, but the potatoes maintain their texture best when chilled properly.
Freezing
This salad is not ideal for freezing due to the creamy yogurt and sour cream base, which can separate and become watery upon thawing. Potatoes can also become grainy after freezing. It’s best to enjoy this salad fresh or refrigerated within a few days.
Reheating
Since this potato salad is designed to be served cold or at room temperature, reheating is not recommended. Instead, allow refrigerated leftovers to sit at room temperature for about 15 minutes before serving to soften the flavors and texture slightly.
FAQs
What type of potatoes work best for this salad?
Baby or new potatoes are ideal because they have a creamy, waxy texture that holds up well when boiled and tossed in the dressing. Avoid starchy varieties that may fall apart or become mushy.
Can I substitute the sour cream or Greek yogurt?
You can use full-fat plain yogurt instead of Greek yogurt or swap sour cream for creme fraiche if desired. Just keep in mind that the tanginess and texture might vary slightly, but the salad will still be delicious.
How long can I prepare this salad in advance?
For best flavor, prepare the potatoes and dressing a day ahead and toss everything together the morning you plan to serve. This gives plenty of time for the flavors to develop without the potatoes getting soggy.
Is this salad suitable for making vegan?
To make it vegan, substitute the Greek yogurt and sour cream with plant-based alternatives like coconut or cashew yogurt, and make sure to use a vegan mustard. Fresh herbs and potatoes remain the same for that vibrant flavor.
Can I add other vegetables to this salad?
Absolutely! Diced cucumber, radishes, or bell peppers can add extra crunch and color. Just be mindful not to overpower the delicate herb flavors and creamy dressing that define this recipe.
Final Thoughts
There’s something truly special about this Creamy Herb Potato Salad Recipe that makes it a go-to for celebrations, weeknight dinners, or casual gatherings with friends. Its combination of creamy texture, lively herbs, and bright notes is endlessly satisfying. I encourage you to try it soon and watch how quickly it becomes a beloved classic in your recipe collection.
Print
Creamy Herb Potato Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 35 minutes (including chilling time)
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Gluten Free
Description
A refreshing and creamy potato salad featuring baby potatoes tossed with a tangy Greek yogurt and sour cream dressing, infused with fresh herbs and a zesty lemon kick, perfect for chilled summer gatherings or easy side dishes.
Ingredients
Potatoes and Vegetables
- 3 pounds baby or new potatoes
- 6 stalks celery, finely diced (plus celery heart leaves for garnish)
- 2 shallots, minced
- 1/2 cup fresh Italian parsley, chopped
- 1/2 cup fresh dill, chopped (plus dill sprigs for garnish)
- 6 green onions (scallions), thinly sliced
Dressing
- 1 cup full-fat Greek yogurt
- 1/2 cup sour cream
- 2 tablespoons whole grain mustard
- 4 cloves garlic, grated
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 lemon, zested and juiced
- 2 teaspoons salt
- 1 1/2 teaspoons black pepper
- Sea salt and black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of salted water to a boil. Add the whole baby potatoes and cook for 8–10 minutes until they are fork-tender. Drain the potatoes and rinse under cold water. Lay them on a tray to dry, then refrigerate for 2 hours or overnight to chill thoroughly.
- Prepare Dressing: In a bowl, whisk together the Greek yogurt, sour cream, whole grain mustard, grated garlic, extra virgin olive oil, red wine vinegar, lemon zest and juice, salt, and black pepper. Cover the dressing and refrigerate for 2 hours or overnight to let the flavors meld.
- Assemble Salad: Quarter the chilled potatoes and transfer them to a large mixing bowl. Add the finely diced celery, minced shallots, chopped Italian parsley, chopped dill, and sliced green onions. Pour in about two-thirds of the prepared dressing and toss gently to combine. Add more dressing as needed to coat the salad evenly.
- Serve and Garnish: Transfer the potato salad to a serving bowl. Garnish with freshly cracked black pepper, sea salt, celery heart leaves, and sprigs of fresh dill. Serve chilled for the best flavor and texture.
Notes
- Chilling both the potatoes and the dressing separately helps deepen the flavors and creates a refreshing salad.
- You can prepare the potatoes and dressing a day ahead to save time on serving day.
- For a lighter version, consider substituting sour cream with additional Greek yogurt.
- Adjust seasoning with salt and pepper before serving to taste.
- This salad tastes even better after resting for a few hours in the refrigerator.
