This Herby Potato and Egg Salad combines tender potatoes, jammy eggs, fresh herbs, and a creamy Dijon dressing.
Ingredients
- 1 1/2 lb (680 g) baby potatoes, halved
- 4 large eggs
- 1/3 cup mayonnaise
- 2 tablespoons sour cream or Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons chopped fresh dill
- 2 green onions, sliced
- Salt and black pepper
Instructions
- Place the potatoes in a pot of salted water. Bring to a boil and cook for 10–12 minutes, until fork-tender. Drain and cool slightly.
- Meanwhile, place the eggs in a saucepan, cover with water, and bring to a boil. Simmer for 10 minutes, then cool in ice water, peel, and chop.
- Whisk the mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper in a large bowl.
- Add the warm potatoes, eggs, parsley, dill, and green onions. Fold gently until coated.
- Chill for at least 30 minutes before serving.
Cooking Tips
Dress the potatoes while they are slightly warm so they absorb the flavors. Avoid overcooking them so the salad keeps its texture.
Storage & Reheating
Refrigerate in an airtight container for up to 3 days. This salad is best served chilled and should not be reheated.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Frequently Asked Questions
Can I prepare it ahead? Yes. Prepare it up to one day ahead and keep it refrigerated.
How should I store leftovers? Store covered in the refrigerator for up to 3 days.
Can I substitute ingredients? Greek yogurt can replace the sour cream, and chives can replace the green onions.