Creamy Herb Potato Salad

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Creamy Herb Potato Salad
Recipe Info - Skill Level
Recipe Info - Serving Size
Makes 10 to 12 servings, about 1/2 cup per serving
Recipe Info - Prep Time
10 min
Recipe Info - Cook Time
20 min


  • ¾ cup light mayonnaise
  • 1/3 cup packed parsley leaves
  • ¼ cup chopped green onions
  • 2 tablespoons sour cream
  • 1 tablespoon whole grain mustard
  • ½ tablespoon lemon juice
  • 1 clove garlic, peeled
  • Salt and ground black pepper
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1 ½-inch cubes (about 4 ½ cups)
  • 3 hard-cooked eggs, peeled and chopped
  • 1 cup finely chopped celery

Make It

Step 1

Place mayonnaise, parsley, green onions, sour cream, mustard, lemon juice and garlic in blender; season with salt and pepper. Cover; blend on low speed, leaving some pieces of parsley and green onions. Set aside.

Step 2

Place potatoes in a large pot of salted cold water; bring to a boil over high heat. Reduce heat to medium-low; cook for 15 to 20 minutes or until potatoes are tender. Drain potatoes and let cool.

Step 3

Combine cooled potatoes, eggs, celery and dressing in a large bowl; mix well. Season with salt and pepper.

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