Ingredients
Equipment
Method
Boil and cool the potatoes
- Place cubed red potatoes in a Dutch oven and add enough water to cover. Bring to a boil, then cook until tender, about 15 minutes.
- Drain the potatoes and transfer them to a cool surface to stop the cooking. Let them cool completely, until no longer warm to the touch.
Make the herb dressing
- In a mixing bowl, combine mayonnaise, sour cream, and Dijon mustard until smooth. Add dill, parsley, chives, and lemon juice.
- Season the dressing with salt and pepper to taste. Stir until the herbs are evenly distributed and the mixture looks creamy.
Assemble and chill
- Pour the dressing over the cooled potatoes. Toss gently until every piece is lightly coated.
- Refrigerate the potato salad for at least 2 hours to let flavors meld. Cover and chill until cold and slightly set.
- Garnish with extra herbs before serving. Add a small pinch of dill, parsley, or chives and serve chilled.
Notes
Pro tip: Cool the potatoes fully before tossing so they don’t turn gummy. Store covered in the refrigerator for 3–4 days; freeze is not recommended because the dressing can separate. For a lighter option, use Greek yogurt in place of some mayonnaise (swap up to half) while keeping the sour cream for the creamy texture.