Ingredients
Method
Boil and cool the potatoes
- Boil the cubed red potatoes in salted water until tender, about 15 minutes. You should be able to pierce them with a fork with little resistance.
- Drain the potatoes and spread them out to cool until no longer hot. Letting them cool helps the dressing stay creamy instead of thinning.
Make the light herb dressing
- Mix mayonnaise, sour cream, Dijon mustard, dill, parsley, chives, lemon juice, salt, and pepper in a bowl until smooth. The herbs should be evenly distributed with no dry mustard pockets.
Assemble and chill
- Pour the dressing over the cooled potatoes and toss gently until coated. Stop as soon as the potatoes look glossy to avoid breaking them.
- Refrigerate the potato salad for at least 2 hours to let the flavors meld. Cover it so the top stays moist and creamy.
- Garnish with extra herbs before serving. Add a small sprinkle on top right before serving for the brightest fresh-herb look.
Notes
For the best texture, cube the red potatoes evenly so they finish boiling at the same time. Store covered in the refrigerator for up to 4 days; freeze is not recommended because the creamy dressing can break after thawing. For a lighter variation, use light mayonnaise and light sour cream to reduce calories while keeping the creamy herb dressing.