Creamy Potato Salad with Fresh Herbs

Makes 8 servings


  • 3 pounds new potatoes
  • 3 medium green onions (or 2 spring onions), thinly sliced
  • 1 red pepper, diced
  • 3 Tbsp. rice vinegar
  • 3/4 cup mayonnaise (homemade takes it to the next level)
  • 1 1/2 tsp. fine sea salt
  • 3/4 tsp. freshly ground black pepper
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp. fresh dill, chopped
  • 1 lemon, zested


  1. Bring potatoes to a boil in a large pot of water. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Drain. Let stand until cool enough to handle, about 20 minutes.
  2. Cut potatoes into bite-sized pieces. Place in large bowl. Sprinkle green onions and red pepper on top.
  3. In a separate bowl, mix together vinegar, mayonnaise, salt, pepper, herbs and lemon zest. Stir seasonings into vegetable bowl until all is well-mixed.
  4. Cover and chill. Can be made 8 hours ahead. Serve cold.

Recipe inspired by

Photo by Christina Nifong.

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