Herb Potato Salad with Lemon Herb Dressing

• 4 cups diced red potatoes (about 1 lb)
• 1/2 cup mayonnaise
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• Salt and pepper to taste
• 1/2 cup diced celery
• 2 hard-boiled eggs, chopped

Steps

1. 1 Boil potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
2. 2 Whisk together mayonnaise, lemon juice, Dijon mustard, parsley, dill, chives, garlic, and lemon zest in a bowl.
3. 3 Season the dressing with salt and pepper to taste.
4. 4 In a large bowl, combine the cooled potatoes, celery, and dressing. Gently fold to combine.
5. 5 Stir in the chopped hard-boiled eggs.
6. 6 Taste and adjust seasoning if necessary.
7. 7 Refrigerate until ready to serve, at least 30 minutes for flavors to meld.

Equipment

• Large pot
• Cutting board
• Knife
• Mixing bowl
• Whisk

Variations

• Add crumbled bacon for a smoky twist.
• Substitute Greek yogurt for mayonnaise for a lighter option.

Substitutions

• Use fresh tarragon or basil if you're out of dill.
• Substitute apple cider vinegar for lemon juice if needed.

Pairings

• Grilled salmon
• Corn on the cob
• Fresh fruit salad

Nutrition

Tips

• For a smoother dressing, whisk in a bit of buttermilk for extra creaminess.
• Add a splash of vinegar to the potato water to keep them from discoloring.

Storage

Store covered in the fridge for up to 3 days. Give it a stir before serving.

Freezing: This salad does not freeze well due to the mayonnaise dressing.

Serving Suggestions

• Pair with grilled chicken for a hearty meal.
• Serve alongside a fresh green salad.

FAQ