Garden Party Creamy Herb Potato Salad Supreme
A gourmet take on the classic American potato salad featuring tender golden potatoes, crisp celery, fresh herbs, crunchy pickles, and a rich creamy dressing made with mayonnaise, Dijon mustard, and subtle spices. Balanced with tangy, fresh, and savory flavors, this elevated potato salad is the perfect side dish for barbecues, picnics, holidays, and elegant outdoor gatherings.
Garden Party Creamy Herb Potato Salad Supreme
shopping_basketIngredients
- Yukon Gold Potatoes3 lbs (1.4kg), peeled and cut into 1-inch cubes
- Large Eggs4, hard-boiled and chopped
- Mayonnaise1 cup
- Dijon Mustard2 tbsp
- Apple Cider Vinegar2 tbsp
- Sweet Pickle Relish1/3 cup
- Celery3 stalks, finely diced
- Red Onion1/2 medium, finely diced
- Green Onions3, thinly sliced
- Fresh Dill2 tbsp, finely chopped
- Fresh Parsley2 tbsp, finely chopped
- Smoked Paprika1 tsp, plus extra for garnish
- Garlic Powder1/2 tsp
- Onion Powder1/2 tsp
- Fine Sea Salt1 1/2 tsp, or to taste
- Freshly Ground Black Pepper1 tsp
Nutrition Per Serving
Calories
285
Protein
5g
Fat
17g
Carbs
29g
restaurantInstructions
Prepare the Potatoes
Place the cubed potatoes into a large pot and cover with cold water. Add a generous pinch of salt and bring to a boil over medium-high heat. Cook for 15 to 18 minutes until the potatoes are fork tender but still hold their shape.
Starting potatoes in cold water allows them to cook evenly from the center outward, preventing a mushy exterior.
Cool the Potatoes
Drain the potatoes thoroughly and spread them onto a baking sheet or large tray. Allow them to cool for about 15 minutes until they are warm but no longer hot.
Letting potatoes cool slightly before adding dressing prevents the mayonnaise from becoming oily or separating.
Prepare the Dressing
In a large bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Add the Mix-Ins
Fold the chopped eggs, celery, red onion, green onions, pickle relish, dill, and parsley into the prepared dressing until evenly distributed.
Combine Potatoes and Dressing
Gently fold the cooled potatoes into the dressing mixture using a spatula. Stir carefully to coat the potatoes while keeping some pieces intact for texture.
Avoid aggressive mixing, which can break down the potatoes and create a gluey texture.
Chill the Salad
Cover the potato salad and refrigerate for at least 1 hour before serving. This resting time allows the flavors from the herbs, pickles, and seasonings to blend together.
Adjust Before Serving
Remove the potato salad from the refrigerator and gently stir. Taste and adjust seasoning with additional salt, pepper, mustard, or vinegar if needed.
Garnish and Present
Transfer the potato salad to a serving bowl. Sprinkle with extra smoked paprika, fresh dill, chopped green onions, and a few slices of hard-boiled egg for an elegant presentation.
Serve
Serve chilled or slightly cool as a side dish alongside grilled burgers, barbecue ribs, fried chicken, sandwiches, grilled seafood, or roasted meats. It is especially popular for summer cookouts and holiday gatherings.
Serving the potato salad in a chilled bowl keeps the dressing creamy during outdoor events.
Store Leftovers
Store leftover potato salad in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the mayonnaise-based dressing may separate and change texture.
The flavor often improves after resting overnight, making it a great make-ahead dish.
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