Summer is synonymous with fresh herbs, vibrant flavors, and delightful gatherings, making the American Herb Potato Salad a quintessential dish for picnics and barbecues alike. This recipe is not just a simple potato salad; it’s a celebration of garden-fresh herbs that elevate the dish, adding layers of flavor that transform a classic favorite into something extraordinary.
Ingredients
Scale:
2 pounds of Yukon Gold potatoes, cleaned and cut into 1-inch cubes
1/4 cup fresh dill, chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
1 cup celery, finely chopped
1/2 cup red onion, finely chopped
3/4 cup mayonnaise (or vegan alternative)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
Hard-boiled eggs, chopped (optional)
Paprika for garnish (optional)
Instructions
Place the cubed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt and bring to a boil over high heat. Once boiling, reduce the heat and simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Once cooked, drain the potatoes in a colander and let them cool for about 10 minutes.
In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, and a good pinch of salt and pepper.
In a large mixing bowl, combine the cooled potatoes, chopped herbs, celery, and red onion. Gently fold in the dressing until all ingredients are well-coated.
Cover the salad with plastic wrap and refrigerate for at least 1 hour before serving.
