This melt-in-your-mouth potato salad is all dressed up and ready to make an appearance at your spring and summer barbecues! Gorgeous red potatoes are tossed with lots of fresh herbs and crisp, sharp pickles! It’s folded with a creamy, sweet and tangy dressing!
This easy to make side dish is ready to hit the road! It can be made in advance and travels well, making it perfect for a potluck!
Here’s what you need:
This potato salad is a slight departure from the version I’ve been used to seeing here my entire life, which is very heavy on the mayo with yellow mustard. It’s delicious and definitely nostalgic. I wanted to take that version and elevate it while maintaining some familiar flavors. Because it’s spring, I added lots of fresh, tender herbs to lighten the dish up. For the dressing, I balanced out the rich mayo with sharp red wine vinegar and whole grain mustard. A little honey mellows the dressing out. It’s all about balance here.
This recipe makes a pretty darn big batch of potato salad.
I just think that when making potato salad, it’s usually for a crowd. If you don’t need this much, obviously you could cut the recipe in half.
There are literally just 3 steps in this recipe.
- Boil the potatoes
- Whisk the dressing
- Fold the potatoes into the dressing
It’s so easy and you make the dressing as the potatoes are boiling and the whole thing is ready in no time!
I highly recommend keeping the skin on the potatoes.
It gives the salad a beautiful color and nice texture, not to mention the added nutrients. Plus, it makes prep a whole heck of a lot easier. I don’t know know about you but I cannot stand peeling potatoes! Just give them a quick chop and toss them into a pot of salty boiling water until they are fork tender but not falling apart.
Drain the potatoes and add them to a large bowl with the dressing you prepared while they were cooking. Give them a gentle toss with the dressing while they are still warm so they best absorb all of those delicious flavors.
This potato salad is great at any temperature!
I love it when it is still a bit warm, room temperature or chilled. Just another reason why this is a great dish to bring to a potluck! If you want to make it ahead of time, keep it in the refrigerator. You can rest assured it won’t lose any of its deliciousness before it hits the table!
Other recipes to try:
Spring Potato Salad
Ingredients
- 4 pounds red skinned potatoes large diced
- 1/2 cup sliced scallions
- 1/2 cup mini dill pickles chopped
- 2 tbsp fresh dill chopped
- 3-4 tbsp fresh parsley chopped
- kosher salt
- 3/4 cup mayonnaise
- 4 tbsp honey
- 4 tbsp mustard
- 4 tbsp red wine vinegar
Instructions
- Boil the potatoes with 1 tablespoon of salt for approximately 20 minutes, until fork tender but not completely mushy.Add the mayo, honey, vinegar and mustard to a medium bowl with 1 1/2 teaspoon of salt. Whisk to combine. Stir in the parsley, dill, scallions and pickles. Drain the potatoes and pour them into a large mixing bowl. Pour the dressing over the potatoes while they are still warm and gently toss until coated.This salad is delicious warm, room temperature or chilled.