Best Herbed Potato Salad Recipes

HERBED POTATO SALAD

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

HERBED CELERY-POTATO SALAD

Steps:

• In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a boil over high heat and season generously with salt; cook until potatoes are tender when pierced with a knife, 10 to 12 minutes. Drain. When potatoes are cool enough to handle, halve and transfer to a large bowl. Add oil, vinegar, herbs, scallions, and celery. Toss to combine; season with salt and pepper. Serve warm, room temperature, or chilled.

HERBED POTATO SALAD WITH LEMON-OLIVE OIL DRESSING

Steps:

• Steam potatoes just until tender, about 10 minutes. Transfer potatoes to large bowl. Add oil to potatoes and toss to coat. Mix in onion, bell pepper, lemon juice, oregano, mint, salt and pepper. (Can be made 4 hours ahead. Cover; chill. Let stand at room temperature 1 hour before serving.)

HERBED POTATO SALAD

Steps:

• Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, covered, 10-15 minutes or until tender. Drain. Transfer to a large bowl; cool completely., Add cheese, onion, pickle and peppers to potatoes. In a small bowl, mix mayonnaise, herbs, salt and pepper. Pour over potato mixture; toss to coat. Refrigerate, covered, until cold. Top with chopped egg.

HERBED POTATO SALAD WITH BACON AND SCALLIONS

Steps:

• Preheat oven to 375 degrees. In a medium pot, cover potatoes with 6 cups water. Add garlic, rosemary, parsley, and thyme sprigs, peppercorns, 1 tablespoon salt, and pinch of red-pepper flakes. Bring to a boil over high. Reduce heat and simmer until potatoes are tender but not mushy, 10 to 12 minutes. Remove from heat and let potatoes cool in cooking liquid, about 3 hours.
• Meanwhile, place bacon on a baking sheet and cook until crisp, about 20 minutes. When cool enough to handle, cut crosswise into 1/4-inch pieces.
• Reserve 1/4 cup potato cooking liquid; drain potatoes and discard herb stems. In a large bowl, combine potatoes, bacon, and scallions.
• In a small bowl, whisk together reserved cooking liquid, oil, vinegar, chopped parsley, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Pour dressing over potatoes and toss to combine. Serve at room temperature (or refrigerate, up to overnight).

HERBED POTATO SALAD WITH BACON AND PEAS

Steps:

• In a small bowl, whisk all dressing ingredients together until well blended. Set aside.
• Cook potatoes in boiling salted water for about 12 minutes. Drain, let cool to touch, and cut into quarters.
• Cook fresh peas in salted boiling water for 6 minutes, frozen peas for 3 minutes. Drain under cold water and let cool.
• In a large bowl, toss still-warm potatoes with about half of dressing and let cool. Combine with peas and bacon and add remaining dressing. Taste and adjust seasoning.

HERBED POTATO SALAD WITH ANCHOVIES

Steps:

• Place potatoes in large pot. Add enough cold water to cover. Boil until just tender, about 30 minutes. Drain. Cool until just warm. Peel potatoes and cut into slices. Set aside.
• Combine remaining ingredients in large bowl. Add potato slices and toss well. Season to taste with salt and pepper. Refrigerate until well chilled.

HERBED TOMATO AND POTATO SALAD

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
• Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

HERBED POTATO SALAD WITH BACON

Steps:

• Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a boil, then reduce the heat to low and simmer 10 minutes. Drain the eggs and run under cold water until cool; peel, chop and set aside.
• Meanwhile, put the potatoes in a large pot and cover with cold water by about 1 inch; season generously with salt. Bring to a boil, then reduce the heat to medium and simmer until just tender, about 12 minutes. Drain and let cool 5 minutes.
• Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp, about 7 minutes. Remove with a slotted spoon and drain on paper towels.
• Combine the potatoes, hard-boiled eggs, bacon, scallions and celery in a large bowl. Add the dressing and toss to coat; season with salt and pepper.
• Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.)

HERBED POTATO SALAD

Steps:

• In a medium pot, bring potatoes to a boil in salted water over high. Reduce to a simmer and cook until tender when pierced with a knife, about 15 minutes. Drain and let cool briefly.
• Halve potatoes (quarter if large) and add to a large bowl along with parsley, scallions, mayonnaise, yogurt, and lemon juice. Toss and season with salt and pepper.

HERBED POTATO SALAD WITH TAHINI DRESSING

Steps:

• In a large pot, place the potatoes and cover with lightly salted water.
• Place over medium-high heat and boil until tender but firm, 15-20 minutes.
• Don't overcook the potatoes or they will fall apart.
• Pour the potatoes into a colander and rinse until cool.
• Drain, place the potatoes in a bowl, and refrigerate until cold.
• Cut potatoes into thirds or any size you prefer, and place in a large bowl.
• Add the peas, onion, parsley, tarragon, savory, and oregano.
• Mix lightly to blend.
• Pour the dressing over the potatoes and herbs and toss gently.
• Serve on lettuce leaves or radicchio.
• Dressing: In a small bowl, whisk together the Tahini Dressing ingredients, adding water as needed, to make a smooth creamy dressing.

HERBED TOMATO AND POTATO SALAD

Steps:

• Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Cook 20 to 25 minutes or until tender; drain. Cool; cut into 1/2-inch slices.
• Gently mix potatoes and remaining ingredients. Cover and refrigerate about 2 hours, stirring occasionally, until chilled.

HERBED POTATO SALAD WITH MINT, PARSLEY AND SOUR CREAM

Steps:

• Place the potatos in a large saucepan of cold, salted water. The water should be salted to taste like the ocean. Simmer for 8-10 minutes, or until tender. Drain and allow to cool, then halve lengthways. Meanwhile, preheat a grill to medium and grill the prosciutto until crisp. Set aside to cool, the break into rough shards. In a large bowl, combine the mayo, sour cream, mustard, parsley and mint. Season with salt and freshly ground pepper. Add the potato, celery and onion, reserving some onion for garnish. Stir to combine. Garnish with reserved onion, prosciutto and chives.

CREAMY HERBED POTATO SALAD

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain and cool., In a large bowl, combine the potatoes, onions, pickles, green pepper and egg. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

HERBED POTATO SALAD

Steps:

• Peel potatoes and cut into 1/2-inch cubes. Cover by 1 inch with cold water in a 2-quart heavy saucepan and simmer, uncovered, until just tender, 10 to 12 minutes. Drain, then transfer to a medium bowl and toss with vinegar and 1/4 teaspoon salt. Cool potatoes to warm.
• Blanch sugar snaps and carrot with 1 teaspoon salt in a 1 1/2- to 2-quart saucepan of boiling water 1 minute. Drain vegetables in a sieve and rinse under cold running water, then pat dry. Cut sugar snaps diagonally into 1/3-inch pieces. Add carrot, sugar snaps, radishes, and celery to potatoes in bowl.
• Pulse dressing, sour cream, herbs, pepper, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped. Add to potato mixture and stir to coat.

WARM HERBED POTATO SALAD

Steps:

• Peel potatoes and cut into 1" pieces.
• Steam or boil potatoes for 20 to 25 minutes or til done.
• In large serving bowl, combine oil, vinegar, parsley, Italian seasoning and salt& pepper.
• Add onion.
• Transfer warm potatoes to bowl with dressing and toss gently to coat.
• Serve warm or at room temperature.

DI'S HERBED POTATO SALAD

Steps:

• Place cubed potatoes in a large pot with enough cold water to cover. Add 1 tablespoon salt and bring to a boil. Reduce the heat and simmer,uncovered, until the potatoes are tender when pierced with a fork, about 20-25 minutes. Do not overcook. Drain and rinse with cold water. Set aside. Coarsely chop the shelled eggs and add to the potatoes. Add in the chopped celery with the leafy tops, the chives and the dill. Stir in the mustard and the mayonnaise, mixing gently to incorporate completely. Re-season with salt and pepper if needed. Chill until ready to serve.

HERBED POTATO SALAD

Steps:

• Put the potatoes in a large saucepan, cover with water and bring to a boil. Simmer the potatoes over moderate heat until tender, about 30 minutes. Drain and let cool. Peel the potatoes and cut them into 1-inch cubes.
• In a large bowl, whisk the mayonnaise with the sour cream and mustard. Add the celery, parsley, chives and tarragon and season with salt and pepper. Fold in the potatoes, mashing lightly. Refrigerate until chilled before serving.
• Make ahead. The potato salad can be refrigerated overnight.