Hands down, this is my favorite creamy potato salad recipe (and so many of our readers agree, just read the reviews). See how to make our homemade potato salad with a simple classic dressing.
Small yellow, white, or red potatoes are best for potato salad. The potatoes maintain their natural moisture and sweetness this way. If you’re in a pinch, you can chop the potatoes, remember they will take less time to cook. Adding fresh herbs are a nice touch – we like to use a combination of chopped parsley and dill. Parsley, dill, chives, tarragon, and cilantro all work well. Add about two tablespoons of herbs at first then add more to taste. Dill and tarragon are strong, so you may not need the whole 1/4 cup. If you can, try place the potato salad in the refrigerator for 30 minutes or so before serving. This extra time helps the flavors mingle and makes for a better potato salad.
Check out our Mayo Free Herb Potato Salad! https://www.inspiredtaste.net/42365/herb-potato-salad/
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