Ingredients
Method
Boil and cool the potatoes
- Boil the cubed red potatoes in water until tender, about 15 minutes, with a steady simmer. Drain thoroughly and let cool so the dressing doesn’t thin out.
Make the herbed dressing
- Mix mayonnaise, sour cream, Dijon mustard, fresh dill, fresh parsley, fresh chives, lemon juice, salt, and pepper until smooth. The herbs should distribute evenly throughout the dressing.
Combine and chill
- Pour the dressing over the cooled potatoes and toss gently until every cube is coated. Be careful not to break the potatoes.
- Refrigerate the potato salad for at least 2 hours, covered. Chill until cold and lightly thickened for the best herb flavor.
Serve
- Garnish with extra herbs before serving. Finish with a fresh crack of pepper if you like.
Notes
For clean, creamy cubes, cool the potatoes completely before adding the dressing so the mayo-sour cream mixture stays thick. Store in an airtight container in the refrigerator for up to 4 days; freezing isn’t recommended as the potatoes and creamy dressing can break. If you want a lighter option, swap some mayonnaise for more sour cream to keep the texture creamy with less richness.