Looking for an easy summer side with bold herb flavor? This creamy herbed potato salad comes together quickly and can be on the table in less than 45 minutes. It’s an ideal companion to anything from the grill.
There’s a simple pro tip here for maximizing flavor—read on to learn how a small step transforms the salad.
Why This Recipe Works
- Warm potatoes tossed with a splash of vinegar right after cooking deepen the potato’s flavor;
- The dressing uses just three main ingredients—mayonnaise, buttermilk and apple cider vinegar—for a creamy coating that isn’t heavy or gummy;
- An abundance of fresh herbs (parsley, dill and chives) gives bright, layered flavor and a beautiful, summer-fresh appearance.
The Ingredients
- Yukon Gold potatoes are ideal here because they hold their shape while remaining creamy. No need to peel—just scrub and cube.
- Mayonnaise, buttermilk and apple cider vinegar form a simple, tangy dressing that coats the potatoes without weighing them down.
- Parsley, dill and chives provide fresh herbal notes and bright color; feel free to adjust amounts to taste.
How to Make This Recipe
- Bring a large pot of water to a boil. Scrub the potatoes and cut them into ¾-inch cubes (no need to peel). Add 1 teaspoon of salt to the boiling water and cook the potatoes until tender, about 10–12 minutes.
- Drain the potatoes well and transfer them to a large bowl. Sprinkle 1 tablespoon of apple cider vinegar over the hot potatoes and toss to coat; refrigerate for about 30 minutes to cool slightly.
- Meanwhile, make the dressing by whisking together ¼ cup mayonnaise, ¼ cup buttermilk and the remaining 1 tablespoon apple cider vinegar in a small bowl. Chop the herbs and add them to the dressing. Season with salt and freshly ground pepper to taste.
- Gently fold the dressing into the cooled potatoes, taking care not to break up the pieces. Taste and adjust salt and pepper as needed. Serve chilled or at room temperature.
Expert Tips
- Test for doneness: Remove a piece and pierce with a fork or knife; it should be tender but not falling apart.
- Dry the potatoes well: After draining, shake or let them steam-dry briefly so excess water doesn’t dilute the dressing.
- Toss warm potatoes with vinegar: That single tablespoon of vinegar added while the potatoes are warm brightens and deepens the overall flavor—don’t skip it.
- Season gradually: Start with modest salt and pepper, then taste and adjust until the balance suits you.
FAQs
Yes. Red potatoes or any other waxy variety will work well. Avoid starchy potatoes like Russets, which break down too much for this salad.
Absolutely. Adjust the herb mix to your preference—tarragon, basil or cilantro can replace or supplement the parsley, dill and chives.
Yes. The salad can be made up to a day ahead and kept refrigerated until serving.
Store tightly covered in the refrigerator for best freshness.
Related Recipes
Potatoes are a staple in Nordic cooking, and there are several complementary recipes to try if you enjoy this salad. A few favorites include a herbed potato salad with capers and pickled beets, hasselback potatoes with caramelized onions and sage butter, and new potato smørrebrød with garlic aioli and crispy shallots.
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Herbed Potato Salad with Capers and Pickled Golden Beets (No Mayo)
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Hasselback Potatoes with Caramelized Onions and Sage Butter
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New Potato Smørrebrød with Garlic Aïoli and Crispy Shallots
Recipe
Creamy Herbed Potato Salad with Buttermilk Dressing
Ingredients
- 1 ½ pounds Yukon Gold potatoes, scrubbed and cut into ¾ inch squares
- Coarse salt and freshly ground pepper
- ¼ cup mayonnaise
- ¼ cup buttermilk
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
Instructions
- Bring a large pot of water to a boil and add 1 teaspoon of salt. Add potatoes and cook until tender, about 10–12 minutes. Drain thoroughly and transfer to a large bowl. Toss the hot potatoes with 1 tablespoon apple cider vinegar and refrigerate to cool slightly, about 30 minutes.
- Combine mayonnaise, buttermilk, the remaining apple cider vinegar, dill, parsley and chives in a medium bowl. Whisk until smooth and season with salt and pepper to taste.
- Gently fold the dressing into the cooled potatoes. Adjust seasoning if needed and serve chilled or at room temperature.
Nutrition
Calories: 238 kcal |
Carbohydrates: 31 g |
Protein: 4 g |
Fat: 11 g
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