As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Classic potato salad made with fresh herbs like parsley and tarragon as well as a combination of mustard, mayonnaise, and sour cream make this Dijon Potato Salad with Fresh Herbs a BBQ favorite! This post was originally publish on June 21, 2012.
I love going to picnics and BBQ’s in the summer. It’s so nice to be able to sit outside and enjoy time with friends and family. Every time someone brings potato salad or macaroni salad I get excited and hope that it is not drowning in mayonnaise.
Why people think a good cold salad has to have a cup of mayonnaise in it is beyond me. I’d much prefer a good balance of mustard and mayonnaise then a salad that simply tastes of mayonnaise.
That’s why this potato salad is just about perfect. It has a little bit of mayonnaise, a little bit of sour cream, and a little bit of mustard. The original recipe used red skinned potatoes but I didn’t have any this time so I just used regular old russet potatoes. The salad is filled with celery and onion and has a yellow tint from both types of mustard. It’s a great potato salad!
I used fresh tarragon, parsley, and pineapple sage in my recipe but you can use any fresh herbs you have on hand or like in your salad. I chose those three because I happen to have them growing in the garden so they were readily available to me. They really add a great deal of flavor and color to this potato salad.
Pro Tips and Substitutions:
- You can use your favorite type of potatoes in this recipe. Red skinned potatoes look great in this recipe and are easy to work with.
- Peel the potatoes if you don’t like the skins on or leave them on to make this a quick and easy side dish.
- Add your favorite fresh herbs to this dish. Some great ideas are rosemary, sage, thyme, or even lavender.
- If you don’t have fresh herbs you can substitute a teaspoon of dried herbs but fresh herbs really make this potato salad special.
- 2 lbs. potatoes, cut into 1 inch chunks
- 1/2 small onion, diced
- 2 stalks celery, diced
- 1/4 c. mayonnaise
- 1/4 c. sour cream
- 2 t. Dijon mustard
- 1 T. yellow mustard
- 1 T. apple cider vinegar
- 1 t. salt
- 1 t. black pepper
- 1/2 t. celery salt
- 1 T. fresh parsley, chopped
- 1 T. fresh tarragon, chopped
- 1 T. fresh pineapple sage, chopped
- Bring a large pot of water to a boil over high heat on the stove. Add the potatoes and cook for 15 minutes. Drain.
- In a large bowl combine the mayonnaise, sour cream, Dijon, yellow mustard, vinegar, salt, pepper, and celery salt. Mix well.
- Gently stir in the onion, celery, and fresh herbs.
- When potatoes have cooled mix them into the dressing. Refrigerate for at least 4 hours before serving.
Recipes adapted from I Was Born To Cook
- Bacon Cheddar Potato Packs by Family Around the Table
- BLT Pasta Salad by Making Miracles
- Creamy Macaroni Coleslaw Salad by Blogghetti
- Dijon Potato Salad with Fresh Herbs by Hezzi-D’s Books and Cooks
- Grilled Chicken Caesar Salad by Karen’s Kitchen Stories
- Grilled Shrimp Piccata by A Kitchen Hoor’s Adventures
- Grilled Tuna Steaks by That Recipe
- Hawaiian Chicken Kabobs by Sweet Beginnings
- Hoop Dee Doo Revue Cornbread by Simply Inspired Meals
- Korean Grilled Tuna by Palatable Pastime
- Low-Carb Chocolate Chip Bars by Art of Natural Living
- Orange Pesto Skirt Steak by Cheese Curd In Paradise
- Slow-Cooked Memphis-Style Ribs by Books n’ Cooks