Herby Potato Salad
A fresher, herb-packed take on classic creamy potato salad. Tender red potatoes get tossed with mayo, whole-grain mustard, shallot, scallions and a full cup of fresh herbs. It's creamy without feeling heavy and gets even better after a couple hours in the fridge.
Servings: 6-8
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 30 minutes
Ingredients
2 pounds red-skinned potatoes, scrubbed and cut into bite-size pieces
½ cup mayonnaise
1 tablespoon whole-grain mustard
1 large shallot, finely minced
1 cup chopped fresh herbs, such as parsley, chives and dill
¼ cup thinly sliced scallions
1 teaspoon Diamond Crystal kosher salt, plus more for salting the potato cooking water
½ teaspoon freshly ground black pepper
Instructions
Add the potatoes to a large pot and cover with cold water. Season the water generously with kosher salt.
Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 10 minutes, or until the potatoes are tender and a fork easily slides into the center.
Drain the potatoes and rinse briefly under cold water. Leave them in the colander to cool.
Make the dressing. In a large bowl, stir together the mayonnaise, whole-grain mustard, shallot, herbs and scallions. Season with kosher salt and black pepper.
Once the potatoes have cooled, add them to the dressing and gently fold until evenly coated, taking care not to break them apart.
Cover and refrigerate for at least 2 hours before serving. Taste and adjust the salt and pepper as needed.
Serving Suggestions
Serve With:
Burgers and brats
BBQ chicken
Pulled pork sandwiches
Hot dogs
STL-style ribs
Corn on the cob
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Keep refrigerated until you're ready to serve.
Maddie's Tip
Don't overcook your potatoes. You want them completely tender but still sturdy enough to hold their shape when tossed with the dressing. Start checking them around the 8-minute mark and pull them as soon as a fork easily slides through.
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