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Creamy Herb Potato Salad
The secret here is building flavor from the very first step. Instead of plain water, you'll simmer baby yellow potatoes in a savory broth of bay leaf, fresh parsley sprigs, and celery tops until they're perfectly tender. Once cooled, they're folded into a rich mayonnaise and sour cream dressing brightened with apple cider vinegar, fresh tarragon, and crisp celery. Seasoned salt and garlic salt add a savory depth that elevates this classic side dish. It's a guaranteed crowd-pleaser that tastes even better the next day.
Equipment
- Stovetop
- Saucepan
Ingredients
- 2½ lb. baby yellow potatoes, halved
- 1 fresh or dried bay leaf
- ¼ cup chopped fresh flat-leaf parsley, plus 8 parsley sprigs, divided
- 6 whole black peppercorns
- ¼ cup kosher salt, plus more to taste
- 2 medium celery stalks, finely chopped (about ½ cup), tops reserved
- ¾ cup mayonnaise
- ½ cup sour cream
- 1 medium bunch scallions, thinly sliced (about ¾ cup), plus more for garnish
- 2 Tbsp. chopped fresh tarragon
- 1 Tbsp. apple cider vinegar
- 1½ tsp. seasoned salt (such as Lawry’s)
- ½ tsp. garlic salt
- ¾ tsp. black pepper
Instructions
- 1Place the halved potatoes, bay leaf, parsley sprigs, whole peppercorns, kosher salt, and reserved celery tops into a large saucepan. Pour in 1 quart of cold water, plus enough extra water to submerge the potatoes by 2 inches.
- 2Place the pan over medium-high heat and bring the water to a boil. Lower the heat to medium-low and simmer for 15 to 18 minutes, stirring occasionally, until the potatoes are tender enough to pierce with a fork.
- 3Drain the water and discard the bay leaf, parsley sprigs, peppercorns, and celery tops. Let the potatoes cool for 10 minutes. Cooling slightly prevents the mayonnaise dressing from melting and separating.
- 4While the potatoes cool, whisk the mayonnaise, sour cream, sliced scallions, chopped tarragon, apple cider vinegar, seasoned salt, garlic salt, black pepper, chopped parsley, and chopped celery together in a large mixing bowl.
- 5Fold the cooled potatoes into the dressing until they're evenly coated. Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
- 6Taste the chilled salad right before serving and stir in more kosher salt if needed. Top with a handful of fresh sliced scallions.
Notes
- Make ahead: You can prepare this salad up to 2 days in advance. The flavors actually improve after a night in the fridge.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Tip: Don't skip boiling the potatoes with the herbs and celery tops. It infuses them with a deep, savory base flavor from the inside out.