Hands down the best potato salad recipe out there! Light yet so creamy made with plenty of fresh herbs like dill and parsley perfect for family picnics, summer cookouts and gatherings!

Potato salad is definitely one of those dishes you either love or hate. We like a more traditional French style potato salad and steer clear of the ones made with cheese and tons of fatty ingredients. This potato salad is rustic and a bit fancier than the ones your probably used to seeing at a potluck which we bet you almost never scoop into your plate.

To help dress this salad up and give it more taste we loaded it with tons of dill. I don’t know about you guys but the smell of dill makes our mouths water. We love the freshness dill brings to a dish its so fragrant and we took it a step further and even added some dill pickle relish to the dressing. Adding fresh herbs to a dish is a great way to bring out flavour and give it that homemade feeling.

This recipe does use mayo in the dressing, but you can always substitute it for more Greek yogurt or sour cream if you don’t like mayo. To create a creamy base we boiled our eggs slightly under, the yolk adds that extra creaminess to the salad and you also don’t get dry over boiled eggs.

The key is to keep things simple. Simple ingredients like multicolored potatoes to add a pop of colour, whole grain Dijon mustard mixed with dill and parsley tossing everything together while the potatoes are warm. You can either transfer the salad to the fridge to serve cold or at room temperature.

This is the perfect salad to pack up and serve either for Easter Long Weekend at a family picnic while the kids do an Easter egg hunt, going camping or to serve at your next spring/summer party.

Enjoy!

Print Recipe

RUSTIC HERB POTATO SALAD

Hands down the best potato salad recipe out there! Light yet so creamy made with plenty of fresh herbs like dill and parsley perfect for family picnics, summer cookouts and gatherings!

Prep Time5 minutes mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Salads

Servings: 4 -6

Author: the communal feast

Ingredients

• 1 lbs multicolored baby potatoes
• 2/3 cup mayo
• 1/3 cup Greek yogurt
• 3 large eggs boiled slightly under
• 1 ½ tbsp whole grain Dijon mustard
• ¼ cup fresh chopped parsley
• 1/3 cup fresh chopped dill
• 1 tbsp dill pickle relish
• 1 tbsp fresh chopped chives
• ¼ cup chopped red onion
• 1/3 cup cooked pancetta roughly chopped
• 1 tbsp kosher salt
• 1 tbsp black pepper
• Handful of watercress or micro greens for garnish

Instructions

• 1. Cut the baby potatoes in half and place in a large pot filled with water and bring
  to a boil over high heat. Reduce and simmer for 10-15 minutes or until the potatoes
  are fork tender. Drain and place in a bowl
• 2. In a bowl combine the dressing. Mix together the mayo, yogurt, Dijon, dill pickle
  relish, chopped dill, chopped parsley and salt + pepper.
• 3. To a large bowl, add the potatoes, chopped boiled eggs, red onion, pancetta and
  dressing. Stir gently to combine. Add chives and extra herbs is necessary and adjust seasoning
• 4, Serve immediately or chill before serving.
• Garnish with fresh watercress or microgreens
•