Classic German Herb Potato Salad
Recipe GLPRc6e94b72cf8d2b
A vibrant German-style potato salad where tender new potatoes are tossed with a bright, creamy herb sauce made from fresh parsley, chives, sour cream, and Greek yogurt. The sauce is tangy from mustard and lemon juice, creating a refreshing side dish that's perfect alongside any main course. Optional hard-boiled eggs can be added for extra protein.
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Ingredients
1 large bunch fresh parsley, leaves and stems roughly chopped (about 2 loosely packed cups)
1 large bunch fresh chives, chopped (about 3/4 cup)
1 cup sour cream
1 cup plain full-fat Greek yogurt
2 teaspoons Dijon or mild German mustard
2 tablespoons fresh lemon juice
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
2 pounds new potatoes
2 teaspoons kosher salt (for boiling)
Hard-boiled eggs, optional (for serving)
Directions
Place the new potatoes in a large pot and cover with cold water. Add 2 teaspoons of kosher salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, about 15 to 20 minutes. Drain well and set aside to cool slightly.
While the potatoes cook, prepare the herb sauce. In a medium bowl, combine the sour cream, Greek yogurt, mustard, lemon juice, 1 teaspoon salt, and black pepper. Stir until smooth.
Add the roughly chopped parsley and chopped chives to the creamy mixture and fold gently until everything is evenly combined.
Once the potatoes have cooled enough to handle, cut them into halves or quarters, depending on their size. Transfer them to a large mixing bowl.
Pour the herb sauce over the warm potatoes and gently toss until all the potatoes are coated. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.
Allow the salad to rest for at least 30 minutes at room temperature before serving, which allows the flavors to meld. If desired, top with sliced or chopped hard-boiled eggs just before serving.
