Description
A creamy and flavorful herbed potato salad made with tender Yukon Gold potatoes, a tangy mustard and mayo dressing, fresh parsley, dill, and chives. Perfect for picnics, barbecues, or as a hearty side dish.
Ingredients
Potatoes
- 3 pounds Yukon Gold potatoes (scrubbed)
- Kosher salt (for boiling)
Dressing
- 1 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons white wine vinegar
- About 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- 3 tablespoons finely chopped flat-leaf parsley
- 3 tablespoons chopped dill
- At least 3 tablespoons snipped chives
- Freshly ground black pepper (to taste)
- Approx. 1/2 to 1 teaspoon kosher salt
Additional Ingredients
- 1/2 cup finely chopped red onion (or thinly sliced scallions)
Instructions
- Boil the Potatoes: Place the scrubbed Yukon Gold potatoes and 2 tablespoons of kosher salt in a large saucepan. Cover with water and bring to a boil. Reduce to a simmer and cook over moderate heat until potatoes are tender when pierced with a fork, about 25 to 30 minutes.
- Steam the Potatoes: Drain the cooked potatoes in a colander. Position the colander over the empty saucepan, cover with a clean, dry kitchen towel, and let the potatoes steam for 15 to 20 minutes. This step ensures the potatoes are dry and fluffy for the salad.
- Prepare the Dressing: While the potatoes steam, combine mayonnaise, Greek yogurt, white wine vinegar, Dijon mustard, whole-grain mustard, parsley, dill, chives, kosher salt (about 1/2 to 1 teaspoon), and freshly ground black pepper to taste in a small bowl. Whisk thoroughly until smooth and evenly blended.
- Cut and Dress the Potatoes: Once the potatoes are cool enough to handle, cut them into 2-inch chunks. Place the pieces in a large bowl. While the potatoes are still warm, pour enough of the prepared dressing over them to coat evenly and moisten well.
- Add Onions and Chill: Mix in the finely chopped red onion (or sliced scallions) for added crunch and flavor. Toss the salad gently to combine all ingredients. Cover the bowl and refrigerate the salad for a few hours or overnight to allow flavors to meld and the salad to chill.
- Serve: Remove from refrigerator and serve the herbed potato salad chilled or at room temperature as a delicious side dish.
Notes
- Leaving the skins on the Yukon Gold potatoes is optional but adds texture and nutrients.
- For a tangier salad, increase the amount of white wine vinegar or Dijon mustard slightly.
- Adding celery or diced pickles can add extra crunch and flavor.
- This salad can be prepared a day in advance to deepen the flavors.
- Use fresh herbs for the best taste impact.
