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Fresh Herb Potato Salad

Photo: Jennifer Davick; Food Styling: Amy Wilson
Hands-on time 30 mins
Total time 1 hr, 15 mins
Yield Makes 10 to 12 servings
The perfect summer side dish. You can use those herbs you have growing in your garden.

Ingredients

  • 4 pounds Yukon gold potatoes
  • 1/2 cup diced celery
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/3 cup finely chopped green onions
  • 3 hard-cooked eggs, peeled and grated
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons chopped fresh tarragon
  • 2 garlic cloves, pressed
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 3/4 teaspoon freshly ground pepper

How to Make It

  1. Cook potatoes in boiling water to cover 30 to 40 minutes or until tender; drain and cool 15 minutes. Peel potatoes, and cut into 1-inch cubes.

  2. Stir together potatoes, celery, and next 3 ingredients in a large bowl.

  3. Stir together mayonnaise and next 6 ingredients; gently stir into potato mixture. Serve immediately, or cover and chill up to 12 hours.