Herbed Potato Salad

Coastal Living
Herbed Potato Salad
Makes 5 cups


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2 pounds unpeeled red potatoes, cubed
1/4 red onion, finely chopped
2 celery stalks, finely chopped
1 dill pickle, finely chopped
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon apple cider vinegar
3 tablespoons minced fresh basil
3 tablespoons minced fresh chives
3 tablespoons minced fresh flat-leaf parsley
3 hard-cooked eggs, chopped
1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
Garnishes: chopped fresh basil, chives, and flat-leaf parsley


Prep: 20 Minutes
Cook: 12 Minutes
Chill: 2 Hours

1. Cook potatoes in boiling salted water to cover 12 minutes or until tender; drain. Rinse with cold water; drain.

2. Combine potatoes, onion, celery, and pickle in a large bowl. Stir together mayonnaise and next 8 ingredients; fold into potato mixture. Cover and chill until ready to serve. Garnish, if desired.

Created date

June 2014