Creamy Potato Salad with Herbs
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No BBQ gathering is complete without a bowl of delicious creamy potato salad with herbs at the picnic table! This potato salad is lighter and brighter than most potato salads, which is good news if you’re not a fan of heavy potato salads. This easy side dish comes together in just 30 minutes, and is sure to be a new favorite recipe with your family and friends!
If you love potato salads, don’t miss these recipes for Italian potato salad with green beans and Italian octopus salad with potatoes.
Quick Look: Creamy Potato Salad
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6-8 people
- Dietary Info: Vegetarian & Gluten Free (can be made Dairy Free/Vegan)
- Method: Stovetop (for boiling potatoes)
- Technique: Boil the potatoes, then mix up the dressing. Combine with the potatoes, then chill and serve.
- Flavor & Texture: This potato salad has a light, creamy dressing flavored with fresh herbs and other flavorings tossed with tender potatoes.
Why You’ll Love This Recipe!
Potato salad is an easy side dish that’s typically made from boiled potatoes, chopped veggies, and some sort of creamy dressing that’s usually mayonnaise or vinegar-based.
Recently, I picked some fresh tarragon and chive from my herb garden, and paired it with some Yukon Gold potatoes and a creamy dressing. I went on a limb with this one, as it’s different from many other potato salads! I decided to give it a whirl, and fortunately, it was a huge hit at our Sunday family dinner!
This recipe is simple and is made with few ingredients. The herbs (tarragon and chives) in the creamy dressing gives this potato salad a unique flavor.
It is still mild in nature and complements any meal. Try serving it with summer dishes like this layered eggplant, zucchini, and tomato casserole or this creamy sun dried tomato pasta.
Made With Amore,
“This potato salad is absolutely delicious! I love how light it is compared to the heavier, thicker potato salads I’ve had in the past…Elena really knocked this one out of the park—it’s such a unique twist on a classic dish, and I’ll definitely be making it again.”
– Jessica
Table of Contents
Simple Ingredients
This easy creamy potato salad is made with fresh herbs for a bright flavor, and simple ingredients you likely already have on hand.
- Potatoes: I recommend making potato salad with waxy potatoes, like New, Red Bliss, Kennebec, or fingerling potatoes, as they’ll hold their shape the best. Avoid starchy potatoes, like Russets, because they’ll fall apart instead of maintaining their shape. Look for firm, clean potatoes without green spots or bruises and that are firm. I prefer to use small potatoes, as they boil quickly and evenly and boost the salad’s overall flavor.
- Fresh Tarragon: Tarragon is a herb with an anise-like flavor that’s widely used in French cooking. Since the leaves are so tender, they can be mixed in with salad greens or used for a garnish, like parsley. Use up any extra in my tarragon chicken salad or tarragon chicken with lemon sauce.
- Fresh Chives: Chives have a mild onion flavor. Their distinctive smell and taste is derived from a volatile oil, rich in sulphur and common to the onion family, but milder and more subtle in chives.
- White Wine: A touch of white wine adds a wonderful delicate flavor to the dressing. Substitute with white wine vinegar.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Substitutions for Tarragon: Other green herbs like chervil, basil, and fennel seed also work well as fresh tarragon replacements. If you had planned to use dried tarragon, consider using dried dill, rosemary, oregano, marjoram, or anise seed instead.
- Substitutions for Chives: Try onions, shallots, and garlic. Since chives have a delicate flavor, start slow with replacements; you can always add more later. Green onions (aka scallions) are the best substitute for chives.
- Tasty Additions to Try: Add some hard or soft boiled boiled eggs, marinated olives, Tuscan roasted broccoli, or pickled Italian vinegar peppers.
How to Make Creamy Potato Salad
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a gentle simmer.
- Cook until fork-tender, about 10–15 minutes depending on size. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, white wine (or vinegar), honey, Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and creamy.
- Stir in the chopped celery and fresh herbs.
- Taste and adjust seasoning; this is where the flavor really comes together.
- Add the warm (not hot) potatoes to the bowl and gently toss until everything is evenly coated. The slightly warm potatoes will absorb the dressing beautifully.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Finish with extra fresh herbs and a sprinkle of salt and pepper on top.
- Enjoy as a side dish with any main course! Serve with other veggie side dishes like roasted cabbage steaks, braised leeks, or Italian peas and pancetta.
Creamy Potato Salad FAQs
For the best texture, choose waxy or all-purpose potatoes, like Yukon Gold or red potatoes. They hold their shape when boiled and give you a perfect balance of creamy texture without falling apart. This is key for a beautiful, not-mushy salad!
This creamy potato salad is made with tender potatoes tossed in a creamy mayo and yogurt-based dressing with a hint of mustard and white wine. Fresh herbs like chives and tarragon add brightness, while ingredients like onion and garlic powder and honey add extra texture. It’s a simple side dish, but this combination tastes truly special!
The most common mistake is overcooking the potatoes; they should be tender, but still hold their shape. Also, be careful not to under-season, as potatoes need enough salt and acidity to bring out their flavor. Toss the dressing with the potatoes when they’re warm, not boiling hot; as when they’re too hot, they can cause the dressing to split.
The secret is not overcooking the potatoes. Boil them just until fork-tender, then drain them right away. Overcooked potatoes break down too much and can turn even softer when the dressing is added, so keep a close eye on them while they cook.
Creamy potato salad actually tastes better chilling in the fridge for an hour or two. You can make it up to 1 day in advance, which allows all the flavors to come together beautifully. Give it a stir before serving and add a fresh sprinkle of herbs.
Serving Suggestions
Meats like grilled chicken thighs or baked blackened cod pair well with this light and creamy potato salad recipe! Other great options are juicy homemade burgers, ribs with my Dad’s famous pork rib rub, grilled chicken sandwich, or baked chicken drumsticks. Enjoy a piece of rhubarb galette or no bake lemon bars with graham cracker crust for dessert.
My Pro Tips
Expert Tips
- Use Yukon gold potatoes, as they stay creamy and never chalky.
- Dress the potatoes while they’re slightly warm for the best flavor.
- Don’t skip the fresh herbs, as they make this whole dish feel bright and elevated.
- Taste before serving, as sometimes it just needs one more pinch of salt.
Other Summer Salad Recipes You’ll Love
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Creamy Potato Salad with Herbs
Ingredients
For the Potato Salad
- 2 pounds Yukon gold potatoes, either halved baby potatoes or larger ones cut into bite-sized pieces
- 2 tablespoons sea salt or kosher salt, for cooking potatoes
- 1 cup celery, finely chopped, about 2 large ribs
For the Dressing
- ½ cup good-quality mayonnaise
- ⅓ cup full-fat Greek yogurt, or sour cream
- 2 tablespoons white wine, or white wine vinegar
- 1 tablespoon honey, optional (for a touch of sweetness)
- 1 tablespoon Dijon mustard
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 3-4 tablespoons fresh tarragon, chopped (or parsley, chives, or a mix)
- salt and freshly ground black pepper, to taste
Instructions
- Place the potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce to a gentle simmer. Cook until fork-tender, about 10–15 minutes depending on size. Drain and let cool slightly.
- In a large bowl, whisk together the mayonnaise, Greek yogurt, white wine (or vinegar), honey (if using), Dijon mustard, onion powder, garlic powder, salt, and pepper until smooth and creamy.
- Stir in the chopped celery and fresh herbs. Taste and adjust seasoning, as this is where the flavor really comes together.
- Add the warm (not hot) potatoes to the bowl and gently toss until everything is evenly coated. The slightly warm potatoes will absorb the dressing beautifully.
- Cover and refrigerate for at least 1 hour before serving to let the flavors meld. Finish with extra fresh herbs and a sprinkle of salt and pepper on top. Enjoy!
Notes
- Use Yukon gold potatoes, as they stay creamy and never chalky.
- Dress the potatoes while they’re slightly warm for the best flavor.
- Don’t skip the fresh herbs, as they make this whole dish feel bright and elevated.
- Taste before serving, as sometimes it just needs one more pinch of salt.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This potato salad is absolutely delicious! I love how light it is compared to the heavier, thicker potato salads I’ve had in the past. Tarragon isn’t an herb I usually cook with, but it works beautifully here and really rounds out the flavor. I was a little unsure about the Greek yogurt and white wine combo at first, but I was pleasantly surprised by how perfectly it paired with the other ingredients. Elena really knocked this one out of the park—it’s such a unique twist on a classic dish, and I’ll definitely be making it again.
@cucinabyelena happen to post this creamy potato salad right when I needed it. It had some different ingredients than I was used to, but I trusted her because every recipe of hers that I have tried becomes a family favorite. It did not disappoint. It is light and fresh tasting, not heavy like some potato salads. I really do like tarragon.
Yes! The tarragon really makes the dish. I like that it is lighter and makes a great side for any cook out. Happy you loved it.
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