Creamy Red Potato Salad with Herbs: A Fresh Take on a Classic Side

There’s something about a good potato salad that evokes memories of summer gatherings, family picnics, and backyard barbecues. But not all potato salads are created equal. When I first started experimenting with this dish years ago, I discovered that red potatoes bring a special quality to the table—literally. Their waxy texture and ability to hold shape after cooking make them perfect for a salad that’s both creamy and substantial.

Today, I’m sharing my go-to recipe for Creamy Red Potato Salad with Herbs, a dish that has graced countless gatherings at my home and consistently earns rave reviews. This isn’t your standard, mayo-heavy, bland potato salad. It’s a vibrant, herb-infused creation that balances creaminess with fresh flavors and interesting textures.

What Makes This Red Potato Salad Special

Before diving into the recipe, let me explain why this particular potato salad stands out:

• Red potatoes maintain their structure when cooked properly, avoiding the mushiness that can plague other potato salads
• A blend of fresh herbs cuts through the richness of the dressing and adds complexity
• The dressing combines mayo and sour cream for the perfect balance of creaminess and tang
• Quick-pickled red onions add a bright punch that transforms the entire dish

I’ve fine-tuned this recipe over dozens of iterations, and I believe it hits all the right notes—creamy without being heavy, herbaceous without overwhelming the palate, and substantial enough to be a memorable side dish.

Ingredients You’ll Need

For the Potato Salad:

• 3 pounds small red potatoes, cleaned and quartered (skins on)
• 1 cup celery, finely diced (about 3-4 stalks)
• ¼ cup red onion, thinly sliced
• 2 tablespoons white wine vinegar (for quick-pickling the onions)
• 3 hard-boiled eggs, peeled and chopped (optional)
• 3 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, finely snipped

For the Dressing:

• ¾ cup good-quality mayonnaise
• ¼ cup sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon celery seed

Nutrition Information

Before we get into the preparation, let’s look at what you’re getting in each serving of this delicious potato salad:

*Percent Daily Values are based on a 2,000 calorie diet

Red potatoes are naturally lower in starch than russet potatoes, and keeping the skins on adds valuable fiber and potassium. This potato salad offers a good balance of nutrients while still being an indulgent side dish.

Step-by-Step Preparation

Cooking the Potatoes Perfectly

The foundation of any great potato salad is perfectly cooked potatoes—neither too firm nor too mushy. Here’s how I ensure mine turn out just right:

1. Place the quartered red potatoes in a large pot and cover with cold water by about 1 inch.
2. Add 1 tablespoon of salt to the water.
3. Bring to a boil over medium-high heat, then reduce to a simmer.
4. Cook until the potatoes are just fork-tender, about 12-15 minutes (timing will vary based on the size of your potato pieces).
5. Drain thoroughly in a colander.
6. Here’s my secret step: Return the potatoes to the hot (but empty) pot for about 30 seconds and gently shake to help excess moisture evaporate. This prevents a watery salad.
7. Transfer the potatoes to a large bowl and let cool for 15 minutes.

Quick-Pickling the Onions

While the potatoes are cooking, I like to quick-pickle the red onions to mellow their sharpness while adding brightness:

1. Place the thinly sliced red onions in a small bowl.
2. Pour the white wine vinegar over them, ensuring they’re well-coated.
3. Add a pinch of salt and toss to combine.
4. Let them sit for at least 15 minutes, stirring occasionally.
5. Drain before adding to the salad (though I sometimes add a teaspoon of the pickling liquid to the dressing for extra tang).

Making the Dressing

The dressing is where much of the flavor comes from, so don’t rush this step:

1. In a medium bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice until smooth.
2. Add the minced garlic, salt, pepper, and celery seed.
3. Whisk until well combined and taste for seasoning, adjusting as needed.
4. If the dressing seems too thick, thin it with a teaspoon of water or pickle juice from the onions.

Assembling the Potato Salad

Now comes the fun part—bringing everything together:

1. Once the potatoes have cooled for about 15 minutes (they should still be slightly warm, which helps them absorb the dressing), gently fold in the diced celery and drained pickled onions.
2. Add about two-thirds of the dressing and fold carefully with a rubber spatula to coat the potatoes. Be gentle to avoid breaking them up too much.
3. Add the chopped eggs if using, and most of the herbs (reserving some for garnish), and fold again.
4. Add more dressing as needed—the potatoes will absorb some as the salad sits.
5. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
6. Before serving, taste and adjust seasoning if needed, adding the remaining herbs as a fresh garnish.

Variations to Try

What I love about this base recipe is its versatility. Here are some variations I’ve experimented with over the years:

Herb Variations

• Mediterranean Mix: Replace the herb blend with a combination of oregano, basil, and mint for a Mediterranean twist.
• French-Inspired: Use tarragon as your primary herb with a touch of thyme and chervil.
• Southwestern: Add cilantro and a diced jalapeño for heat.

Add-Ins for Extra Texture and Flavor

• Crispy bacon bits (about 6 slices, cooked and crumbled)
• Diced cucumber for extra crunch
• Halved cherry tomatoes for color and juiciness
• Crumbled feta or blue cheese for a tangy element
• Capers for a briny punch
• Diced avocado for creaminess (add just before serving)

Dressing Variations

• Substitute Greek yogurt for the sour cream for a tangier, lighter dressing
• Add a teaspoon of horseradish for subtle heat
• Mix in a tablespoon of pesto for an Italian flair
• Use whole grain mustard instead of Dijon for more texture

Make-Ahead and Storage Tips

One of the beautiful things about potato salad is that it often tastes better the next day. Here’s how to make it ahead and store it properly:

• Make-Ahead Option: This salad can be prepared up to 3 days in advance. Keep in mind that the potatoes will continue to absorb the dressing, so you might want to reserve some dressing to refresh it before serving.
• Storage: Store in an airtight container in the refrigerator. Never leave potato salad at room temperature for more than 2 hours (1 hour if the temperature is above 90°F) due to food safety concerns.
• Refreshing Day-Old Potato Salad: If your potato salad seems dry after being refrigerated overnight, mix a small amount of additional dressing (1-2 tablespoons of mayo mixed with a splash of lemon juice) and gently fold it in. Adding a sprinkle of fresh herbs can also revive the flavors.

Serving Suggestions

This versatile potato salad pairs beautifully with numerous main dishes. Here are my favorite serving suggestions:

• Grilled chicken, steak, or salmon
• Barbecued ribs or pulled pork
• Fried chicken or chicken cutlets
• Roasted vegetable platters
• As part of a summer picnic spread
• Alongside sandwiches for a satisfying lunch
• With quiche or frittata for brunch

For a complete summer meal, I like to serve this potato salad with a simple green salad, grilled corn on the cob, and fresh sliced watermelon for dessert.

Common Problems and Solutions

Even experienced cooks can encounter issues with potato salad. Here are solutions to the most common problems:

The Science Behind Perfect Potato Salad

Understanding a few principles of food science can help you make better potato salad:

• Starch Content Matters: Red potatoes have less starch than russets, which helps them maintain their shape after cooking.
• Warm Absorption: Potatoes absorb flavors more readily when they’re warm, which is why it’s best to add dressing while they’re still slightly warm.
• Salt Timing: Adding salt to the cooking water seasons the potatoes from the inside out, creating a more well-rounded flavor.
• Acid Benefits: The acid in the quick-pickled onions and lemon juice not only adds flavor but helps balance the richness of the mayo-based dressing.

Q&A Section

Q: Can I make this potato salad without mayonnaise? A: Absolutely! For a mayo-free version, try a dressing made with 6 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 tablespoon Dijon mustard, and your herbs of choice. You’ll get a lighter potato salad with a vinaigrette base.

Q: How far in advance can I make this potato salad? A: This salad can be made up to 3 days in advance and stored in the refrigerator. The flavors actually improve with time, though you may want to refresh it with a little extra dressing and fresh herbs before serving.

Q: My family doesn’t like herbs. Can I still make this? A: Yes, you can reduce the herbs or omit them entirely. Consider adding other flavoring elements like a teaspoon of smoked paprika, a tablespoon of pickle relish, or even some ranch seasoning mix to maintain flavor complexity.

Q: Do I really need to keep the skins on the potatoes? A: The skins add nutrition, texture, and color, but the recipe will still work if you prefer to peel them. If you do peel the potatoes, consider using Yukon Gold instead of red potatoes for a similar waxy texture.

Q: How do I prevent my potato salad from becoming waterlogged? A: Three key steps: 1) Don’t overcook the potatoes, 2) Drain them thoroughly and return to the hot pot briefly to evaporate excess moisture, and 3) Let them cool slightly before adding dressing so condensation doesn’t form.

Q: Can I use dried herbs instead of fresh? A: Fresh herbs provide the brightest flavor, but dried herbs can work in a pinch. Use about 1/3 the amount called for in the recipe since dried herbs are more concentrated. So if the recipe calls for 3 tablespoons fresh dill, use 1 tablespoon dried dill.

Final Thoughts

Potato salad might seem like a simple side dish, but the details matter when creating one that stands out from the crowd. This Creamy Red Potato Salad with Herbs has been my go-to recipe for years because it achieves the perfect balance of creamy, tangy, herbaceous flavors with a texture that keeps you coming back for more.

The beauty of this recipe is that while it’s detailed, it’s also forgiving. Don’t stress if you need to substitute an ingredient or adjust proportions—cooking should be enjoyable, not anxiety-inducing. Trust your palate and make this recipe your own.

I hope this potato salad brings as much joy to your table as it has to mine over the years. Whether you’re serving it at a casual weeknight dinner or a special gathering, it’s a dish that shows you care about good food and the people you’re sharing it with.

Happy cooking!