Herby Baby Potato Salad

There’s something irresistibly charming about a good potato salad, and my Herby Baby Potato Salad is no exception. Picture a sunlit picnic in the park or a cozy family gathering in your backyard. The vibrant colors of fresh herbs and the creamy dressing bring life to the table, making it not just a side dish but a centerpiece of joy. As I stirred the ingredients together for the first time, I could already envision the smiles it would bring to my loved ones. This recipe has been a family favorite, transforming simple ingredients into something truly memorable. Whether it’s springtime or a summer barbecue, this Herby Baby Potato Salad always finds a way to steal the show.

Ingredients to Make Herby Baby Potato Salad

To create the perfect Herby Baby Potato Salad, we rely on fresh, high-quality ingredients that complement each other beautifully. The star of the show, baby potatoes, provides a firm yet tender base, while the combination of herbs adds brightness. The dressing, made from Greek yogurt and mayo, gives it a creamy texture that binds everything together. Each ingredient plays a vital role in crafting a delightful dish that’s sure to impress.

• 2 pounds red baby potatoes: These tiny potatoes are not only adorable but also have a creamy texture that makes them perfect for salads. They hold their shape well after cooking, giving your salad a lovely bite.
• 3/4 cup plain Greek yogurt: This adds a creamy tang to the salad while being healthier than traditional mayonnaise. It helps to lighten the dish while ensuring it remains satisfying.
• 1/2 cup low-fat mayo: Balancing the Greek yogurt, this mayo contributes creaminess and richness. You can adjust the amount according to your preference.
• 2 teaspoons maple syrup: A hint of sweetness enhances the flavor profile and balances out the tanginess of the dressing.
• 1/3 teaspoon white vinegar: This is essential for adding acidity, which brightens the overall flavor of the salad.
• Salt and pepper to taste: Basic seasonings that elevate the dish by enhancing the flavors of the other ingredients.
• 2 tablespoons fresh chives, chopped: These delicate green herbs bring a mild onion flavor and a pop of color to the salad.
• 1 tablespoon fresh basil, chopped: An aromatic herb that adds a sweet, peppery flavor, perfect for summer dishes.
• 2 tablespoons fresh parsley, chopped: This herb adds freshness and a vibrant green color, making the salad visually appealing.
• 1 celery stalk, finely diced: The crunch from the celery adds textural contrast and a refreshing bite.
• 1/2 small yellow onion, finely diced: Adds depth and a slight sweetness to the salad, balancing the creaminess of the dressing.

Step by Step Instructions for Herby Baby Potato Salad

Making the Herby Baby Potato Salad is a delightful process that brings together simple ingredients to create something special. Follow these steps, and you’ll have a delicious dish ready to serve in no time!

1. Begin by rinsing the baby potatoes under cold water to remove any dirt. After rinsing, cut them into quarters for even cooking. The smaller pieces will offer a delightful texture when mixed with the dressing.

2. Next, place the quartered potatoes into a large pot. Fill the pot with just enough water to cover the potatoes completely. This ensures they cook evenly and get tender.

3. Bring the pot of water to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer for 15 to 20 minutes. You’ll know they’re done when you can easily pierce them with a fork.

4. When the potatoes are tender, carefully drain them in a colander. Allow the potatoes to cool down at room temperature for about 30 minutes. This step is crucial as it prevents the dressing from separating.

5. While the potatoes are cooling, prepare the dressing. In a medium-sized bowl, whisk together the Greek yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.

6. Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the dressing over the potatoes, ensuring they are generously coated.

7. Add in the chopped chives, basil, parsley, diced celery, and onion. These fresh ingredients will enhance the flavor and add a pop of color.

8. Using a wooden spoon, gently mix everything together, ensuring all ingredients are well combined. Be careful not to mash the potatoes while mixing.

9. This salad can be served immediately, but for the best flavor, consider chilling it in the fridge for at least an hour to let the flavors meld together.

10. Serve the Herby Baby Potato Salad chilled or at room temperature. It pairs wonderfully with grilled vegetables or as a side for any main dish.

Ways to Adapt This Recipe

Adaptability is key to a fantastic recipe, and the Herby Baby Potato Salad is no exception. Here are some tips to put your own spin on this dish:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits.
• Freezing: It’s best not to freeze this salad to maintain the texture of the potatoes and freshness of the herbs.
• Variations: Try adding diced cucumbers or bell peppers for an extra crunch.
• Herb Swap: If you’re out of one herb, feel free to replace it with another. Dill or cilantro can be great alternatives.
• Spice It Up: For some kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Serving Options for Herby Baby Potato Salad

When it comes to serving your Herby Baby Potato Salad, the options are endless! Here are some delightful ways to enjoy it:

• Picnic Essential: This salad is a must-have at picnics. It pairs perfectly with sandwiches and cold drinks.
• Barbecue Side: Serve it alongside grilled chicken or vegetable skewers for a well-rounded meal.
• Potluck Favorite: Bring this dish to potlucks, and watch it disappear! It’s a crowd-pleaser that everyone will love.
• Light Lunch: Enjoy a generous scoop of this salad as a light lunch option, perfect for warm weather.
• Storage Tips: Keep any leftover salad covered in the refrigerator for up to three days for best freshness.

FAQ

Conclusion

The Herby Baby Potato Salad is a delightful medley of fresh flavors and creamy textures that elevates any meal. Whether it’s a picnic or a family dinner, this recipe guarantees a smile on every face. I encourage you to give it a try and add it to your go-to recipes. You won’t regret it!

Herby Baby Potato Salad

The ultimate comfort food, my Herby Baby Potato Salad is creamy, refreshing, and packed with flavor. It's the perfect side for any gathering or a simple weeknight dinner. Serve it chilled for the best taste!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Side Dishes

Cuisine American

Servings 10 servings

Calories 220 kcal

Equipment

• Whisk
• Large Pot
• Chef's Knife
• Cutting Board
• Mixing Bowl

Ingredients

  

• 2 pounds red baby potatoes
• 3/4 cup plain Greek yogurt
• 1/2 cup low-fat mayo
• 2 teaspoons maple syrup
• 1/3 teaspoon white vinegar
• to taste salt and pepper
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 1 celery stalk, finely diced
• 1/2 small yellow onion, finely diced

Instructions

 

• Begin by rinsing the baby potatoes under cold water to remove any dirt. After rinsing, cut them into quarters for even cooking. The smaller pieces will offer a delightful texture when mixed with the dressing.
• Next, place the quartered potatoes into a large pot. Fill the pot with just enough water to cover the potatoes completely. This ensures they cook evenly and get tender.
• Bring the pot of water to a boil over medium-high heat. Once it reaches a rolling boil, reduce the heat to medium-low and let it simmer for 15 to 20 minutes. You’ll know they’re done when you can easily pierce them with a fork.
• When the potatoes are tender, carefully drain them in a colander. Allow the potatoes to cool down at room temperature for about 30 minutes. This step is crucial as it prevents the dressing from separating.
• While the potatoes are cooling, prepare the dressing. In a medium-sized bowl, whisk together the Greek yogurt, mayo, maple syrup, and white vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
• Once the potatoes have cooled, transfer them to a large mixing bowl. Pour the dressing over the potatoes, ensuring they are generously coated.
• Add in the chopped chives, basil, parsley, diced celery, and onion. These fresh ingredients will enhance the flavor and add a pop of color.
• Using a wooden spoon, gently mix everything together, ensuring all ingredients are well combined. Be careful not to mash the potatoes while mixing.
• This salad can be served immediately, but for the best flavor, consider chilling it in the fridge for at least an hour to let the flavors meld together.
• Serve the Herby Baby Potato Salad chilled or at room temperature. It pairs wonderfully with grilled vegetables or as a side for any main dish.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits.
• Tip 2: It's best not to freeze this salad to maintain the texture of the potatoes and freshness of the herbs.
• Tip 3: Try adding diced cucumbers or bell peppers for an extra crunch.
• Tip 4: If you’re out of one herb, feel free to replace it with another. Dill or cilantro can be great alternatives.
• Tip 5: For some kick, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

Keyword baby potato salad, creamy potato salad, easy potato salad recipe, herb potato salad

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Meet Sienna Blake

I’m Sienna, the detail-obsessed cook of the group! I specialize in baking and perfecting technical recipes so you never have to guess in the kitchen. I have tested this specific recipe multiple times adjusting the measurements and timing to guarantee it is absolutely foolproof and ready for your table. Trust the process, and I promise you’ll get amazing results!