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Herberd Potato Salad


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  • 3 pounds small red potatoes, unpeeled, and cut into 1 1/2-inch chunks
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon fressh herbs (such as snipped tarragon, dill weed or parsley)
  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon-style mustard
  • 1 green onion, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon celery seed (optional)


Servings 8
Adapted from


Step 1

1. For potatoes, place steamer basket in a large saucepan. Add water to reach just below bottom of basket; heat until simmering. Add potatoes to basket. Cover; reduce to medium heat. Steam 15 to 18 minutes or until potatoes are fork-tender. Remove from heat. Let cool slightly.

2. Meanwhile, in a large bowl combine remaining ingredients. Add potatoes; toss gently to combine. Serve potato salad warm or let cool. Let stand 20 minutes at room temperature before serving.

From the Test Kitchen* •Cover; chill up to 4 hours. Let stand 20 minutes at room temperature before serving.

Nutrition Facts (Herbed Potato salad) Servings Per Recipe 8,
cal. (kcal) 195,
Fat, total (g) 8,
chol. (mg) 3,
sat. fat (g) 2,
carb. (g) 27,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 2,
Trans fatty acid (g) 0,
fiber (g) 3,
sugar (g) 2,
pro. (g) 3,
vit. A (IU) 92,
vit. C (mg) 16,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 33,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 375,
Potassium (mg) 791,
calcium (mg) 24,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

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