Nothing says “summer picnic” like potato salad. Fresh herbs add a lot of flavor to this creamy red potato salad. It comes together in just a few minutes.
Perfect for backyard cookouts, potlucks, and of course, picnics, this is a go-to side dish recipe for my family in the spring and summer. For best results, make this dish a day in advance so the flavors have a chance to fully mingle.
Creamy Red Potato Salad with Fresh Herbs
Scroll down for a printable recipe.
Looking for another summer side dish perfect for picnics and backyard get-togethers? Check out our Carolina coleslaw recipe. YUM!
Ingredients:
3 pounds red potatoes, washed, dried, and cut into quarters
¾ c. mayonnaise
¾ c. plain Greek yogurt
1 medium shallot, outer skin removed and finely chopped
3 T. Dijon mustard
½ c. fresh dill, chopped
½ c. fresh parsley, chopped
salt and pepper, to taste
Instructions:
Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
Cover and store in the refrigerator for up to 1-2 days.
Creamy Red Potato Salad with Fresh Herbs
Ingredients
- 3 pounds red potatoes washed, dried, and cut into quarters
- ¾ cups mayonnaise
- ¾ cups plain Greek yogurt
- 1 medium shallot outer skin removed and finely chopped
- 3 tbsp Dijon mustard
- ½ cups fresh dill chopped
- ½ cups fresh parsley chopped
- salt and pepper to taste
Instructions
- Place cut potatoes in a large microwave-safe dish and add 2 T. water. Cover and microwave for 2-3 minutes or until fork tender. (Cooking time will vary by microwave, so check after 2 minutes. Potatoes should be tender enough to split with a fork, but still firm).
- Remove potatoes from dish and spread out in a single layer on a baking sheet to dry. Blot gently with a paper towel, if needed.
- In a small glass bowl, add mayonnaise, yogurt, shallot, mustard and fresh herbs. Stir to combine thoroughly. Add potatoes to a separate bowl and gradually add mayonnaise mixture and toss to coat. (Don’t add all of the mayonnaise mixture at once in case you decide you want less on your potato salad). Season with salt and pepper, to taste.
- Cover and store in the refrigerator for up to 1-2 days.
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