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Herbed Potato Salad

Creamy and fresh, this light potato salad makes for a hearty meal or a delicious side.
Prep Time20 mins
Cook Time20 mins
Servings: 6


  • 3 lbs baby potatoes chopped
  • ¼ cup+2 Tbsp mayo
  • ¾ cup sour cream
  • 3 Tbsp milk
  • cup scallions chopped
  • cup dill chopped
  • cup parsley chopped
  • 1 tsp salt
  • 1 tsp white wine vinegar


  • Place the potatoes in a pot of salted cold water over medium high heat. Boil for 10-15 minutes until potatoes are just tender, or still slightly firm. Drain and let cool.
  • Mix all other ingredients together in a bowl or jar. When potatoes are cool, toss with dressing. Serve!


We use Huckleberry Gold and Adirondack Blue baby potatoes in our salad, both for their color and flavor. Try making this with other gourmet varieties, or use whatever potatoes you have on hand.