If you’re on the hunt for a fresh, vibrant summer side dish, you’ve got to try this Red Potato Salad with Fresh Herbs Recipe. It’s not your average potato salad—think tender red potatoes dressed in tangy, creamy goodness, and bursting with fresh herbs like dill and parsley that brighten every bite. I make this potluck favorite any time I can because it’s simple to whip up, and everyone always asks for seconds. Stick around—I’ll walk you through all my tips so your salad comes out perfect every time.

Red Potato Salad with Fresh Herbs Recipe - Recipe Image

Why You’ll Love This Recipe

Perfect Potato Texture: The red potatoes hold their shape beautifully, giving you creamy bites without falling apart.
Bright Herb Flavor: Fresh dill, parsley, and green onions make this salad pop with freshness.
Creamy & Tangy Dressing: The combo of sour cream, mayo, lemon juice, and Dijon hits the right balance without being heavy.
Easy to Customize: This recipe is a fantastic base, ready for your tweaks to suit your taste or occasion.

Ingredients & Why They Work

What I love about the ingredients in this Red Potato Salad with Fresh Herbs Recipe is how well they complement each other. The red potatoes give a firm but creamy texture, while the fresh herbs and crunchy additions create a lively flavor and texture contrast. Here are a few notes on each ingredient as you shop:

Red Potato Salad with Fresh Herbs Recipe - Ingredients

Red potatoes: Choose firm, unblemished potatoes about the same size so they cook evenly; their waxy texture keeps them from getting mushy.
Sour cream: Adds tang and creaminess without overpowering the herbs.
Mayonnaise: Binds everything with silky richness; you can adjust the ratio with sour cream to make it lighter.
Lemon juice: Freshly squeezed is best for bright acidity that cuts through the creaminess.
Dijon mustard: Adds a subtle sharpness that deepens the flavor.
Green onions: Their mild bite is perfect—no overpowering raw onion notes here.
Fresh parsley: For freshness and a hint of earthiness; flat-leaf works best.
Fresh dill: The star herb that brings that classic garden-fresh potato salad vibe.
Celery: Adds crunch and a little natural sweetness.
Baby dill pickles: This is my secret ingredient – they add a tangy snap that makes the salad irresistible.
Salt and black pepper: To taste, but don’t skimp—seasoning makes all the difference.

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

Make It Your Way

This Red Potato Salad with Fresh Herbs Recipe is like a blank canvas—you can let it shine as is or personalize it depending on your mood or what you have on hand. I like playing around with add-ins or swapping herbs based on the season.

Variation: Sometimes, I toss in some chopped hard-boiled eggs for extra protein and creaminess; adds a lovely richness.
Dietary tweak: If you want to lighten it up, swap mayonnaise with Greek yogurt and reduce sour cream; you still get that creaminess with fewer calories.
Flavor twist: Adding a splash of apple cider vinegar or a pinch of smoked paprika can give your salad a new layer of flavor.
Herb swap: Fresh chives or tarragon are delightful substitutes or additions if you want to explore different herb flavors.

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

Red Potato Salad with Fresh Herbs Recipe - Step by Step Instructions

Step 1: Cook Potatoes to Perfection

Start by cutting your red potatoes into bite-sized chunks, keeping the pieces fairly uniform so they cook evenly. I like to cut them into about 1 to 1.5-inch pieces. Place them in a large pot and cover with cold water, adding about an inch above the potatoes. Bring the water to a boil over medium-high heat and add a generous pinch of salt—this helps season the potatoes as they cook. Then, reduce the heat to medium and simmer gently for about 9 to 10 minutes. You want the potatoes tender but still holding their shape—not falling apart when pierced with a fork. Overcooking here is the most common mistake I see, so keep an eye on them to get that perfect texture.

Step 2: Cool Potatoes Quickly and Evenly

Drain the potatoes in a colander right after cooking, then immediately rinse them under cold running water or plunge them into an ice water bath for a few minutes. This prevents them from cooking further and helps cool them evenly, stopping that mushy texture from creeping in. Once cooled, drain thoroughly and let them rest at room temperature while you get the dressing ready.

Step 3: Whisk Together Your Dressing

In a large mixing bowl, whisk the sour cream, mayonnaise, fresh lemon juice, and Dijon mustard until smooth and creamy. Add the chopped green onions, fresh parsley, and minced dill, then season with salt and freshly ground black pepper to taste. Your kitchen is going to smell amazing right about now with that fresh herb combo—don’t be shy to adjust herbs to your liking.

Step 4: Combine and Toss Gently

Add the cooled potatoes to the bowl along with the diced celery and baby dill pickles, then gently toss everything together until all the potatoes are evenly coated in the dressing. I find using a silicone spatula works best to avoid breaking the potatoes. Give it a taste and add more salt, pepper, or lemon juice if you want a little extra zing.

Step 5: Chill or Serve Right Away

You can serve this salad immediately, and it’s delicious right out of the bowl. But if you have the time, refrigerate it for at least an hour to let those flavors meld beautifully. Just before serving, you can thin the dressing slightly with a splash of milk or water if it’s thickened too much—especially after chilling.

Pro Tips for Making Red Potato Salad with Fresh Herbs Recipe

Don’t Overcook Potatoes: Always test for doneness early by piercing—potatoes should be tender but firm enough to hold their shape.
Chill After Combining: Letting the salad rest in the fridge for an hour really helps the flavors come together.
Use Fresh Herbs: Dried herbs just won’t do here; the brightness of fresh parsley and dill is what makes it special.
Customize to Taste: Taste and adjust seasonings before serving—you know your guests best, and little tweaks can make a big impact.

How to Serve Red Potato Salad with Fresh Herbs Recipe

Garnishes

I like to top my potato salad with a sprinkle of freshly chopped dill and parsley right before serving—it just adds that extra pop of color and aroma that gets everyone excited to dig in. Sometimes I add a few more green onion slices or even a dusting of smoked paprika for a subtle smoky note.

Side Dishes

This salad pairs beautifully with grilled meats like chicken or steak and makes a great companion for barbecues or casual picnics. I also love serving it alongside simple roasted veggies or a crisp green salad for a balanced meal.

Creative Ways to Present

For special occasions, I sometimes layer the salad in a glass bowl to showcase the colorful reds and greens, or even serve it in mini lettuce cups for easy individual bites. It’s always a hit when presented thoughtfully!

Make Ahead and Storage

Storing Leftovers

Store leftover Red Potato Salad with Fresh Herbs Recipe in an airtight container in the fridge for up to 3 days. I find the flavors deepen the next day, but the texture remains lovely as long as you don’t over-mix during storage. Give it a good stir before serving again.

Freezing

I generally don’t recommend freezing this salad because the potatoes and fresh herbs can get mushy and lose their texture when thawed. It’s best enjoyed fresh or within a few days refrigerated.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t needed. If you want to take the chill off, let it sit out for about 15 minutes before serving.

FAQs

Can I use other types of potatoes in this salad?

Absolutely! While red potatoes hold their shape best because of their waxy texture, Yukon Golds can also work well. Just be mindful not to overcook them, as some potatoes become mushy more easily than red potatoes.
Can I make this salad vegan or dairy-free?

To make this vegan, you can use dairy-free sour cream and mayonnaise alternatives. For the tang, lemon juice remains perfect, and you can still use fresh herbs to keep that bright flavor. Just watch out for pickles with non-vegan additives.
How long does potato salad keep in the fridge?

This salad stays fresh for about 3 days in a sealed container refrigerated. Beyond that, the texture and flavors can start to deteriorate.
Can I prepare this recipe ahead of time?

Yes! I recommend making the salad up to a day ahead. Letting it chill allows the flavors to develop, making it even tastier.

Final Thoughts

This Red Potato Salad with Fresh Herbs Recipe holds a special place in my recipe box because it’s one of those dishes that feels like home—comforting yet bright and fresh. Whether you’re feeding a crowd or just want a tasty side to jazz up weeknight dinners, this salad delivers every time. Trust me, once you make it, you’ll find yourself making it again and again, just like I do. So grab some red potatoes and fresh herbs next time you’re at the market—it’s time to add a new favorite to your summer table.