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Herbed Potato Salad

Prep time 20 mins
Cook time 12 mins
Chill time 2 hrs
Yield Makes 5 cups


  • 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

How to Make It

  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.