Serves 6
45 min
Southern Potato Salad with Fresh Herbs
Recipe GLPR7fc2a1bcf6b96a
A classic Southern-style potato salad loaded with fresh dill and chives, creamy mayonnaise dressing, and tender potatoes infused with a tangy vinaigrette. This make-ahead dish is perfect for picnics, barbecues, and holiday tables. The longer it sits, the better the flavors meld together.
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Ingredients
3 pounds white potatoes, washed, peeled, and cut into bite-sized cubes
Water for cooking potatoes
¼ teaspoon salt
2 tablespoons extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ cup fresh dill, finely chopped (for initial seasoning)
¾ cup mayonnaise
2 tablespoons prepared yellow mustard
½ cup finely chopped sweet onion, such as Vidalia
¼ cup fresh chives, snipped
4 Up to 4 hard-boiled eggs, peeled, cooled, and chopped (use more or less as desired, or omit entirely)
Fresh ground black pepper, to taste
Additional fresh dill and chives for garnish
Directions
Fill a large pot with water and bring to a boil. Add the cubed potatoes and ¼ teaspoon salt. Return to a boil, then reduce heat to a simmer and cook for 8–10 minutes until the potatoes are just fork-tender but still hold their shape. Do not overcook.
While the potatoes cook, whisk together the olive oil, apple cider vinegar, ¼ cup fresh dill, and salt in a large mixing bowl. Set this seasoning mixture aside.
Once the potatoes are tender, drain them in a colander and immediately transfer to the bowl with the warm vinaigrette. Gently toss the hot potatoes to coat evenly, allowing them to absorb the seasoning flavors while still warm.
Allow the potatoes to cool to room temperature, stirring occasionally to ensure even distribution of flavors.
In a separate bowl, whisk together the mayonnaise, mustard, chopped sweet onion, fresh chives, and your chopped hard-boiled eggs (if using). Season with fresh ground black pepper to taste.
Once the potatoes have cooled completely, add the creamy dressing to the potatoes and gently fold together until all ingredients are evenly coated.
Cover and refrigerate for 3–4 hours before serving. For best results and most developed flavor, prepare the salad a full day in advance. This allows all the flavors to fully blend and meld together.
Just before serving, garnish with additional fresh dill and chives. Serve cold.
