Classic Parsley & Dill Red Potato Salad is a delicious, creamy salad that’s perfect for summer picnics, parties and meals.
There are many ways to make potato salad, but when I make red potato salad with herbs, I love the flavor of parsley and dill. Typically, you can find a small bundles of herbs like dill or parsley in the produce section of the grocery store for just a dollar each.
One of keys to making a good parsley & dill red potato salad is getting the tenderness of the red potatoes just right. It starts by cutting the potatoes into the same size pieces, or at least as close as possible.
Many people also wonder how long red potatoes should boil for when making red potato salad, and the answer is easier than you think.
Put the red potatoes in a simmer pot and cover them with water, until it’s about an inch over the potatoes. Bring it to a full boil and continue cooking them at a slower boil for about 13 to 20 minutes, until they are tender.
While they are cooking, test them with a fork or toothpick to see if they are cooked inside. Then drain the red potatoes and place them in a large salad bowl. Now let’s make a red potato salad with fresh herbs!
Parsley Dill Red Potato Salad Recipe
3 Pounds of red potatoes, cut into quarters
Water for boiling
1 medium onion
1 Stalk of celery
¾ Cup mayonnaise
2 Tablespoons of low-fat sour cream
1 Tablespoon of olive oil
1 Tablespoon of apple cider vinegar
1/4 Cup of fresh chopped parsley
2 Tablespoons of fresh chopped dill
Salt and pepper to taste
- Cut the red potatoes in quarters and place them in a pot over the stove.
- Fill the pot with water until the red potatoes are covered with water. The water should be no more than an inch above the potatoes.
- Bring the pot to a full boil. Then turn the heat down to a slower boil for about 13 to 20 minutes, or until tender.
- Strain the water from the potatoes and set them into a large salad bowl.
- Chop the celery and onion and add them into the potatoes.
- In a separate bowl, make the dressing by adding the mayonnaise, sour cream, olive oil, and apple cider vinegar. Then stir.
- Chop the dill and parsley, add them to the mayonnaise mixture and stir some more.
- Spoon half of the dressing onto the potatoes, mixed with the celery and onion.
- Add in a little bit more dressing, salt and pepper, until you get the desired taste. Note: Don’t add all of the mayonnaise dressing at once in case you decide you want less on your potato salad.
- Gently toss the parsley & dill red potato salad, cover bowl and chill until ready to serve. The potato salad should be eaten within 1 or 2 days, for optimal freshness!