Every summer cookout needs a great potato salad, and sometimes the simplest recipes are the ones everyone remembers. This Garden Herb Potato Salad celebrates the fresh flavors of the season with tender red potatoes, crisp green onions, and plenty of fresh parsley folded into a light, tangy dressing.
Creamy without being heavy, it’s the perfect companion to grilled burgers, barbecue chicken, ribs, sausages, or fresh corn on the cob. The dressing is brightened with red wine vinegar and just a hint of celery seed, allowing the fresh herbs and potatoes to shine.
Make it ahead, let the flavors mingle, and watch it disappear at your next picnic, potluck, or Fourth of July celebration.
INGREDIENTS:
2 lbs. potatoes red potatoes, cut into 3/4-inch chunks
1 cup mayonnaise (Best Foods or Hellman’s)
3 tablespoons red wine vinegar
1 teaspoons salt
2 teaspoons sugar
1/4 teaspoon ground black pepper
1/2 teaspoon celery seed
1/2 cup green onions, finely chopped
1/2 cup fresh parsley, minced
METHOD:
Place the potatoes in a large saucepan and cover with cold, lightly salted water by about one inch. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Cook for about 10 minutes, or until the potatoes are just fork tender. Avoid overcooking, as the potatoes should hold their shape.
Drain well and allow the potatoes to cool for about 10 minutes. They should still be warm, but no longer steaming.
Meanwhile, whisk together the mayonnaise, red wine vinegar, salt, sugar, black pepper, and celery seed in a large serving bowl until smooth.
Add the warm potatoes, green onions, and parsley. Using a rubber spatula, gently fold everything together until the potatoes are evenly coated without breaking them apart.
Taste and adjust the seasoning if needed.
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Garnish with additional chopped parsley and green onions, if desired.
YIELD: Serves 6-8
CHEF NOTES
- Dressing warm potatoes allows them to absorb more flavor than if they’re completely chilled.
- Red potatoes hold their shape beautifully and don’t require peeling, making this recipe especially easy.
- Fresh parsley provides a clean, bright flavor that balances the richness of the dressing. Don’t be tempted to substitute dried parsley.
- This salad can be made several hours ahead and is even better after resting in the refrigerator.
Why Start Potatoes in Cold Water?
Starting potatoes in cold water allows them to cook evenly from the outside in. If they’re added to boiling water, the exterior often becomes soft before the centers are fully cooked, leaving you with uneven texture. A gentle simmer produces potatoes that are tender, creamy, and hold their shape beautifully in salads.
