Tangy Fresh Herb Potato Salad
The perfect side dish during warmer weather months, this super flavorful Tangy Fresh Herb Potato Salad is a must try recipe! Tender red creamer potatoes are steamed, then tossed with a delicious tangy dressing that is filled with fresh herbs like dill, parsley, and chives, along with chopped celery and pickles to give it some texture. A healthier version of a traditional American side dish with a unique twist that can easily be made vegan or dairy free!
This red potato salad is great for backyard barbecues or potlucks, or as a make ahead side dish for a casual meal. It is so delightfully tasty, don’t be surprised if you get asked for the recipe! To learn how to make this unique potato salad recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations including how to make this vegan or dairy-free, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
TANGY FRESH HERB POTATO SALAD
Ingredients
Instructions
- Cut potatoes into 1 inch pieces, and place in the steamer basket of an 8-quart Ninja Foodi Deluxe Tendercrisp Pressure Cooker FD400 Series (see Note #1 for Instant Pot information). Add water, and 1 teaspoon kosher salt, to the bottom of your cooker. Set the basket in the cooker, and steam potatoes about 6 minutes or until tender but not mushy (based on the cooking instructions for your model). While potatoes are cooking, create an ice bath (I use my kitchen sink). Test potatoes for doneness by piercing a few potatoes with the tip of a knife (see Note #2).
- Immediately transfer your potatoes to a large glass mixing bowl, and set the bowl in the ice bath to stop the cooking. With a silicone spatula, gently toss the potatoes periodically so that they begin to cool off.
- Once they are lukewarm, remove the bowl from the sink. Add red wine vinegar to the lukewarm potatoes, and gently toss to coat. Set the bowl aside.
- Chop celery into ¼ inch dice, and chop pickles into ¼ inch dice, and set each one aside. Roughly chop dill and parsley. Chop chives into ¼ inch length pieces, and set herbs aside.
- To a medium glass mixing bowl, add mayonnaise, Greek yogurt, Dijon mustard, remaining 1 teaspoon kosher salt, and black pepper, and stir well to combine. Add chopped celery and pickles, and chopped herbs (dill, parsley & chives), and stir together to combine.
- Add mixture to potatoes, and gently fold to combine and thoroughly coat all the potatoes. Cover bowl, and refrigerate for at least 1 hour (or overnight) before serving.
Notes
- I prefer steaming the potatoes instead of boiling them. Steaming the potatoes retains more of the flavor and nutrients in the potatoes. The recipe instructions are for an 8-quart Ninja Foodi Deluxe Tendercrisp Pressure Cooker FD400 Series. If using a 6-quart Instant Pot Duo, or other Instant Pot model, please refer to the instructions on your Instant Pot for how to steam chopped potatoes.
- You want the potatoes to be tender, but hold their shape. They will be tossed in the fresh herb dressing and could easily fall apart if they are overcooked and mushy.
- Recipe can be made ahead. Although this Tangy Fresh Herb Potato Salad can be enjoyed within 1 hour of making it, it’s really best when made ahead of time. Make it the day before so the flavors will have a chance to develop and penetrate the potatoes.
- Makes 8 servings (up to 10 smaller servings).
Nutrition Facts
Calories
247.59Fat (grams)
10.96 gSat. Fat (grams)
1.72 gCarbs (grams)
31.84 gFiber (grams)
4.45 gNet carbs
27.38 gSugar (grams)
2.5 gProtein (grams)
6.05 gSodium (milligrams)
458.06 mgCholesterol (grams)
6.82 mgNutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods.
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
Steaming Potatoes
STEP 1
Cut 3 pounds small red creamer potatoes into 1 inch pieces, and place in the steamer basket of an 8-quart Ninja Foodi Deluxe Tendercrisp Pressure Cooker FD400 Series (see Note A below for Instant Pot information). Add 2 cups water, and 1 teaspoon kosher salt, to the bottom of your cooker. Set the basket in the cooker, and steam potatoes about 6 minutes or until tender but not mushy (based on the cooking instructions for your model). While potatoes are cooking, create an ice bath (I use my kitchen sink) with cold tap water and plenty of ice cubes. When potatoes are finished cooking, test for doneness by piercing a few potatoes with the tip of a knife (knife should release fairly easily - see Note B below).
Note A: The recipe instructions are for an 8-quart Ninja Foodi Deluxe Tendercrisp Pressure Cooker FD400 Series. If using a 6-quart Instant Pot Duo, or other Instant Pot model, please refer to the instructions on your Instant Pot for how to steam chopped potatoes.
Note B: You want the potatoes to be tender, but hold their shape. They will be tossed in the fresh herb dressing and could easily fall apart if they are overcooked and mushy.
STEP 2
Immediately transfer your potatoes to a large glass mixing bowl, and set the bowl in the ice bath to stop the cooking. With a silicone spatula, gently toss the potatoes periodically so that they begin to cool off.
STEP 3
Once they are lukewarm, remove the bowl from the ice bath. Add ¼ cup red wine vinegar to the lukewarm potatoes, and gently toss to coat. Set the bowl aside.
Potato Salad
STEP 1
Chop 3 large celery stalks into ¼ inch dice (1 cup chopped celery), and chop 2 kosher dill pickles into ¼ inch dice, and set each one aside. Roughly chop ⅓ cup fresh dill, then chop ⅓ cup fresh Italian parsley. Chop ⅓ cup fresh chives into ¼ inch length pieces, and set herbs aside.
STEP 2
To a medium glass mixing bowl, add ½ cup real mayonnaise, ¾ cup plain nonfat Greek yogurt, 2 tablespoons Dijon country mustard (whole grain), 1 teaspoon kosher salt, and ½ teaspoon ground black pepper, and stir well to combine. Add chopped celery and pickles, and chopped herbs (dill, parsley & chives), and stir together to combine.
STEP 3
Add mixture to potatoes with vinegar, and gently fold to combine and thoroughly coat all the potatoes. Cover bowl, and refrigerate for at least 1 hour (or overnight) before serving.
SERVING
Serve and enjoy this wonderfully Tangy Fresh Herb Potato Salad!
Notes:
Recipe can be made ahead. Although this Tangy Fresh Herb Potato Salad can be enjoyed within 1 hour of making it, it’s really best when made ahead of time. Make it the day before so the flavors will have a chance to develop and penetrate the potatoes.
Makes 8 servings (up to 10 smaller servings).
VIDEO
How to Make this Tangy Fresh Herb Potato Salad!
Blog Comments & Tips
A delightfully fresh & tasty make ahead side dish recipe!
Bright and flavorful, this Tangy Fresh Herb Potato Salad is the perfect side dish for any spring or summer meal. It’s great for backyard barbecues or potlucks, or as a make ahead side dish for a casual meal. It is so delightfully tasty that I’ve been asked for the recipe each time I’ve made it!
Traditional American potato salad recipes are fine if you like salads that are very mild in flavor. I am typically not a huge fan of potato salad since it’s usually too heavy on the mayonnaise for my taste. This potato salad recipe is deliciously different and a much healthier version of traditional American potato salad. With all the unique twists made to this recipe and its fresh herby flavor and tangy dressing, I could eat this Tangy Fresh Herb Potato Salad every day!
Instead of peeling the potatoes and boiling them, I steamed the red potatoes and left their skins on to get the most flavor and nutritional value. I purposely went heavy on the fresh herbs, which added a bright flavor to this potato salad. Mayonnaise was not eliminated in the dressing, but the amount was reduced. Then I added nonfat Greek yogurt to lighten it up, which added a more tangy flavor and made this potato salad much healthier!
You always need some acid to balance out the creaminess of a mayonnaise based dressing, so I tossed the potatoes in red wine vinegar while they were still a little warm to penetrate the potatoes. Adding chopped celery and some kosher dill pickles, added to both the crunch and the acidity, which nicely balanced all the flavors and textures in this salad. After some time chilling in the fridge, all the flavors and textures from the tangy dressing, fresh herbs, crunch ingredients, and creamy steamed potatoes, fully developed to create a deliciously fresh and addictive potato salad for all to enjoy!
How do you ensure the best results from this recipe?
My 5 tips to making this Tangy Fresh Herb Potato Salad:
For the best flavor and texture, use organic produce whenever possible.
It’s easier to cut the potatoes before cooking them.
Instead of peeling and boiling the potatoes, steam chopped potatoes in an 8-quart Ninja Foodi Deluxe Tendercrisp Pressure Cooker FD400 Series (or 6-quart Instant Pot Duo). This will retain their flavor and texture, as well as their nutritional value. To give them a flavor base, make sure you season the water, and don’t overcook them. And, do NOT skip the ice bath! This is important to stop the cooking process, otherwise your potatoes will continue to cook and become mushy.
Use fresh organic herbs. I would not recommend making this recipe with dried herbs.
To allow the flavors to fully develop and penetrate the potatoes, make sure to chill the potato salad in the refrigerator overnight. If you don’t have time, a minimum of 1 hour is absolutely necessary to avoid a bland tasting potato salad.
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Vegan: Replace the real mayonnaise with a vegan mayonnaise, like Sir Kensington’s avocado oil vegan mayo (or your favorite vegan mayo). And, replace the Greek yogurt with a vegan Greek style yogurt, like Kite Hill Greek style plant-based yogurt (or your favorite vegan Greek style yogurt).
Make it Dairy-Free: Replace the Greek yogurt with a vegan Greek style yogurt, like Kite Hill Greek style plant-based yogurt (or your favorite).
Don’t Like Pickles? Just omit them. If you want more crunch, then use 1 ½ cups diced celery, instead of just 1 cup.
Make it Oniony: Because this potato salad has a fresher taste and already has chives, I would add ¼ cup of chopped green onions (or more, depending on how oniony you want it). Green onions have a more fragrant flavor rather than white onions. If you don’t like green onions, replace them with chopped Maui sweet onions, so as not to compete with the other flavors.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Prep My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Don’t skip the ice bath! This will help stop the cooking process once you remove them from the steamer, and help prevent them from becoming mushy.
Adapted from the Creamy Red Potato Salad with Herbs recipe by InspiredTaste.net. I used the base ingredients, but changed up all the quantities and the techniques to make this a healthier and more tasty potato salad.
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