Name: Red Potato Salad with Fresh Herbs Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 lbs. red potatoes, cut into bite size chunks; 2/3 cup sour cream; 1/2 cup mayonnaise; 2 1/2 Tbsp fresh lemon juice; 1 Tbsp dijon mustard; 2/3 cup chopped green onions; 1/4 cup chopped fresh parsley; 1 1/2 Tbsp minced fresh dill; Salt and black pepper to taste; 1/2 cup diced celery; 1/2 cup diced baby dill pickles

There’s something irresistibly bright and fresh about this Red Potato Salad with Fresh Herbs Recipe. The tender red potatoes combined with a tangy, creamy dressing and an herb-packed punch make it an absolute crowd-pleaser that’s just perfect for any gathering or a casual family dinner.

The image shows a wooden bowl filled with creamy potato salad, featuring chunky pieces of red-skinned potatoes covered in a white, herbed dressing. Green herbs and small bits of celery or green onions are mixed throughout, adding texture and color. There are a few parsley leaves on top for garnish. The bowl sits on a white marbled surface, with a red textured cloth in the background and two whole red potatoes nearby. A wooden spoon is placed beside the bowl. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Red Potato Salad with Fresh Herbs Recipe
Top Tip
How to Serve Red Potato Salad with Fresh Herbs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Red Potato Salad with Fresh Herbs Recipe

Why You'll Love This Recipe

I love how this recipe balances comforting creaminess with fresh, vibrant herbs. It’s one of those salads that feels like a fresh breath on a summer afternoon—but honestly, it's so good that I make it all year round. Once you get this recipe down, you’ll find yourself reaching for it again and again.

Fresh Herbs Galore: Dill, parsley, and green onions bring an aromatic freshness that really enlivens the dish.
Perfect Potato Texture: Red potatoes hold their shape beautifully, so the salad isn’t mushy—just perfectly tender bites.
Creamy & Tangy Dressing: The combo of sour cream, mayo, lemon juice, and Dijon gives you a smooth yet zesty flavor you’ll keep coming back to.
Easy to Customize: Whether you want it a little lighter or packed with crunch, you can tweak this recipe to match your tastes.

Ingredients & Why They Work

It’s the familiar, simple ingredients that make this Red Potato Salad with Fresh Herbs Recipe shine. Each one has its role, and together, they create a dish that’s fresh, creamy, and perfectly balanced. When shopping, look for firm red potatoes with no bruises—they’ll hold up best in the salad.

Flat lay of fresh red potatoes cut into bite-sized chunks, a small white ceramic bowl of creamy sour cream, a small white ceramic bowl of smooth mayonnaise, a small white ceramic bowl of bright fresh lemon juice, a small white ceramic bowl of golden dijon mustard, a small pile of chopped vibrant green onions, a small pile of chopped fresh parsley leaves, a small pile of finely minced fresh dill, a few crisp diced celery pieces, a few diced baby dill pickles, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Red potatoes: Their thin skins and waxy texture keep the potatoes intact when boiled, giving you that ideal bite.
Sour cream: Adds a tangy creaminess that lightens up the mayonnaise without losing richness.
Mayonnaise: The classic base for potato salads lends smooth texture and depth.
Fresh lemon juice: Brightens the dressing with acidity that balances the creaminess perfectly.
Dijon mustard: Brings a subtle heat and complexity that wakes up the flavor.
Green onions: Fresh bite and just a hint of sharpness, better than regular onions for this recipe.
Fresh parsley: Earthy, clean, and vibrant—it adds great color and freshness.
Fresh dill: This herb really makes the salad special with its distinctive, bright taste.
Celery: Adds satisfying crunch and a clean flavor contrast to the creamy potatoes.
Baby dill pickles: Their tangy sweetness elevates the whole dish and adds texture.
Salt & black pepper: Essential seasonings that bring everything together—don’t skimp here!

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I like keeping this salad classic but there’s always room to switch things up. Whether you want it tangier, creamier, or loaded with more crunch, you can customize it just the way you like.

Variation: Sometimes I swap out the mayonnaise+sour cream combo for Greek yogurt to lighten it up and give it a slight tang where I want a fresher feel.
Herb upgrades: Feel free to add chives or tarragon for a different herbal twist; it’s fun experimenting with what’s fresh in your garden.
Make it vegan: Use a vegan mayo and swap sour cream for a plant-based alternative if that’s your jam.
Add some heat: A pinch of cayenne or some chopped jalapeño peppers stirred in can bring a subtle kick to the salad.

Step-by-Step: How I Make Red Potato Salad with Fresh Herbs Recipe

A shiny metal pot filled with bubbling water, inside of which there are chunks of light yellow potatoes and reddish-orange carrots, both partially visible under the frothy, boiling surface. The pot is placed on a stove with metal handles on each side, set against a white marbled texture background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Cook the potatoes just right

Start by cutting your red potatoes into bite-size chunks so they cook evenly. Drop them into a pot and cover with water by about an inch. Bring to a boil over medium-high heat, seasoning the water with some salt—that helps flavor the potatoes from the inside. Reduce heat and simmer gently until the potatoes are tender but still firm, about 9-10 minutes; you want to be able to pierce them with a fork, but they shouldn’t fall apart. Overcooked potatoes make the salad mushy, so keep a close eye on them!

Step 2: Cool them thoroughly

Drain the potatoes and for best results, cool them quickly by setting them briefly in an ice bath. This stops the cooking and keeps the texture just right. Once cooled, drain well so your salad doesn’t get watery.

Step 3: Whisk up that dreamy dressing

In a large bowl, whisk together sour cream, mayonnaise, fresh lemon juice, Dijon mustard, green onions, parsley, dill, plus salt and pepper. This combo is where all the magic happens—it’s creamy, tangy, and herbaceous all at once. I always taste here and adjust the salt or lemon juice as needed, so don’t hesitate to tweak it to your liking.

Step 4: Combine everything gently

Add the cooled potatoes to the bowl, along with diced celery and baby dill pickles. Toss gently but thoroughly to coat every piece with that luscious dressing without breaking up the potatoes. This salad is best when the potatoes are coated, but still noticeably chunky.

Step 5: Let the flavors marry

You can serve it immediately, but I always find it better when chilled for at least an hour so the flavors meld. If it looks a bit thick after chilling, thin it out with a splash of milk or water before serving—just enough to get that perfect creamy texture.

Top Tip

From testing this recipe a few dozen times, I’ve learned a few tricks that really bring this salad to life and keep it from turning mushy or bland.

Even Cutting: Cut your potatoes into similar sizes so they cook uniformly and you avoid some being mushy while others are undercooked.
Don't Overcook: Trust me, the key to a perfect salad texture is to simmer your potatoes just until tender but firm, not falling apart.
Fresh Herbs at Peak: Chop herbs just before mixing to keep their brightness—dried herbs won’t give you the same fresh flavor punch.
Chill for Flavor: Let the salad rest in the fridge for an hour to marry flavors, and don’t forget to give it a gentle toss before serving.

How to Serve Red Potato Salad with Fresh Herbs Recipe

Garnishes

I keep it simple with a sprinkle of extra chopped fresh dill and a few whole baby dill pickles on top. Sometimes a few bright cherry tomato halves add a pop of color and a fresh burst that pairs so well with the herbs.

Side Dishes

This salad goes perfectly with grilled chicken, barbecued ribs, or even a light fish like salmon. I often pair it with crusty bread and a green salad for a satisfying meal. For picnics, it’s a star next to sandwiches or burgers.

Creative Ways to Present

For special occasions, I’ve served this in hollowed-out mini bell peppers for charming individual servings, or atop a bed of fresh greens arranged on a platter. It’s also great layered in clear glass bowls to show off the colorful herbs and potatoes—it always gets compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in a well-sealed container in the fridge. It keeps wonderfully for up to 3 days. I recommend giving it a gentle stir before serving again as some of the dressing may settle.

Freezing

This salad doesn’t freeze well because the texture of potatoes and fresh herbs changes when frozen, usually becoming watery or mushy. I suggest making it fresh or in advance but refrigerated.

Reheating

I usually enjoy this salad cold or at room temperature. If you want it a bit warmer, let it sit out for 20 minutes before serving—microwaving tends to change the texture, so I avoid that.

Frequently Asked Questions:

Can I use other potatoes besides red ones?

You can, but red potatoes are preferred because their waxy texture holds up well in salads without falling apart. Yukon golds may work too, but starchy russets tend to get too mushy.

How do I keep the salad from getting watery?

Make sure to properly drain and cool the potatoes before mixing with the dressing, and don’t overcook them. Also, refrigerate in an airtight container and give it a gentle toss before serving if any liquid separates.

Can I prepare this salad the day before?

Absolutely! Making it a few hours or even a day ahead helps the flavors blend wonderfully. Just store it covered in the fridge and add any fresh herbs right before serving for extra brightness.

What if I don’t have fresh dill on hand?

Fresh dill adds a lot of character, but if you don’t have it, you can substitute with fresh tarragon or chives. Dried herbs don’t give the same fresh flavor, so I usually avoid them here.

Final Thoughts

This Red Potato Salad with Fresh Herbs Recipe holds a special place in my heart because it’s the kind of dish that brings people together effortlessly. It’s simple, comforting, and bursting with flavor. If you make it once, I’m confident it’ll become your go-to potato salad too. So, grab those red potatoes and fresh dill—you’re in for a real treat that feels both familiar and delightfully fresh.