Description
Not your average potato salad, this creamy herbed potato salad recipe is sweet, savory, herbaceous, and creamy, all while being completely mayo-free!
Ingredients
Herb Sauce (makes ½ cup)
- 1 cup fresh parsley, torn
- 2 teaspoons dried dill or 2 Tablespoons freshly chopped dill
- 2 small garlic cloves (about 1 teaspoon minced)
- 2-3 Tablespoons sour cream, plain Greek yogurt or non-dairy yogurt*
- 1 teaspoon lemon juice
- (Optional) 1 teaspoon honey or 1/2 teaspoon sugar
- 1/3 cup olive oil
- 1/2 teaspoon Kosher salt or to taste
- ground black pepper, to taste
For the Potato Salad
- 1 lb red/yellow baby potatoes, cubed (optionally peeled)
- 1 teaspoon kosher salt for boiling
- additional sea salt and pepper, to taste
- 2 sliced green onions (green portion only) and/or 2-3 chives, sliced
Instructions
- Wash the potatoes and slice them in half or into quarter pieces depending on size of potato.
- Place the potatoes in a pot, cover with water, and add 1 teaspoon salt.
- Bring to a boil, reduce the heat and simmer until the potatoes are just tender with a fork, about 8-10 minutes. Drain and let stand until cool enough to handle, about 10 minutes. Note -make sure the potatoes are dry before dressing.
- While potatoes are cooling, make the herb sauce (see the Notes if you don’t have a food processor or blender).
- Add the parsley, dill, garlic, sour cream or yogurt, lemon juice, and honey (if using), to the food processor or blender. Pulse a few times until everything’s finely chopped and starting to come together.
- With the machine running on low, slowly drizzle in the olive oil through the top opening. Blend until smooth. Adding the oil last, whether blending or whisking, is the trick to a smooth emulsion—it keeps the sauce from separating.
- Taste and adjust with additional salt, black pepper, or a splash more lemon juice, if needed.
- Once the potatoes are cool enough to handle, place in a large mixing bowl. Add ⅓ cup sauce, and mix to combine. For creamier salad use the full amount of sauce. Let the sauce and the potatoes marinade for 5-10 minutes at room temperature to get the most flavor.
- Add the chopped green onion and stir to combine. Taste and adjust the salt and pepper to your liking. Serve immediately or let sit, covered, in the fridge for an hour or overnight to fully allow the flavors to meld. Garnish with extra chopped green onion or herbs, if desired, before serving.
- The potato salad can be stored for up to 5 days in the fridge in an airtight container.
Notes
Alternative Method for Herb Sauce (No Food Processor) Finely chop the parsley, dill, garlic, and capers (if using) by hand with a sharp knife—get them as small as you can! Toss them into a bowl. Stir in the sour cream (or yogurt) and lemon juice until it’s well mixed with the herbs and garlic. Slowly whisk in the olive oil by hand, a little at a time, until the sauce comes together and thickens slightly. Season to taste.
Dairy- Free Tip – If using dairy-free yogurt, note that flavor and texture vary by brand. Adjust seasoning and consistency as needed. Avoid soy-based options, as they can overpower the herbs.
Doubling the Recipe – If you’re doubling the potatoes, I recommend doubling the sauce as well. Having a full cup of sauce gives you flexibility depending on how creamy you like it. You can always start with ½ cup to ¾ cup and add more to taste.
Storage Tips – Store in an airtight container in the refrigerator for up to 5 days. For best texture, give the salad a quick stir before serving leftovers. Avoid freezing, as the creamy dressing may separate and the potatoes can become mealy once thawed.
- Prep Time: 20 minutes
- Rest Time: 10 minutes
- Cook Time: 10 minutes
- Category: side dish
- Method: stove top
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 2.1 g
- Sodium: 185.6 mg
- Fat: 19 g
- Saturated Fat: 2.8 g
- Carbohydrates: 20.7 g
- Fiber: 2.6 g
- Protein: 3.9 g
- Cholesterol: 0.6 mg
