About the Recipe
You know how some recipes just become your go-to? This is one of mine. It’s a creamy potato salad that’s super fresh and herby, with just the right amount of tang—and honestly, it never lasts long in our house. I love it for summer barbecues, but it’s also the kind of dish I’ll make on a random Tuesday just because it’s so satisfying.
If you’ve ever made my German Potato Salad or Potato Leek and Sausage Soup, you already know I have a thing for potatoes. (Add in a good crispy Swiss Rösti and it’s a full-on love story.)
For this version, I used this herby garlic blend from Selefina Spices that I’ve been obsessed with lately—it has dill, chives, garlic, lemon… basically everything I want in a creamy dressing. But don’t worry if you don’t have it—I wrote out a quick homemade version so you can still get all those cozy ranch-style flavors without having to run to the store.
It’s simple, flexible, and somehow just hits the spot every time. Hope you love it as much as we do.
Creamy, herby flavor: Think of your favorite ranch dressing—but with real herbs and a soft citrusy finish.
Quick & easy: No fancy steps, just a simple dressing and tender potatoes.
Naturally gluten-free and easy to adapt: You can swap in yogurt or leave out eggs—whatever suits your table.
A make-ahead dream: Gets better after chilling, making it perfect for entertaining or meal prep.
Endlessly customizable: Add bacon, cucumbers, radishes, or even a spoonful of mustard for a tangy twist.
What You'll Love
Can I make this in advance? Yes—please do! The flavors really come together after a couple of hours in the fridge. Just give it a gentle stir before serving.
Which type of potato is best? Baby yellow potatoes or Yukon Golds are ideal. They hold their shape but still soak up flavor beautifully.
Can I skip the eggs? Absolutely. They add richness, but the salad holds up just as well without them.
What if I don’t have a pre-made herb blend? Not to worry, I've included a homemade version in the recipe. Just mix dried dill, parsley, garlic and onion powder, chives, a touch of lemon zest (or juice), salt, and pepper. Start with small amounts and adjust to taste—it’s very forgiving.
Is this good warm or cold? It’s meant to be served cold or at room temperature, but if your potatoes are still warm when mixing, the result will be slightly looser and cozier. Still delicious!
Can I use yogurt instead of sour cream? Yes! Full-fat Greek yogurt adds a tangy touch and makes it feel a bit lighter.
Frequently asked Questions
Ingredients
Ingredients:
2 lbs (900 g) baby yellow potatoes, halved or quartered
1 tsp kosher salt, for boiling water
3/4 cup (180 g) sour cream
1/4 cup (60 g) mayonnaise
1 tbsp white wine vinegar (or lemon juice for extra brightness)
1 tbsp Selefina Dill-icious Ranch Seasoning Blend (*see below for homemade alternative)
1 tsp Dijon mustard
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 cup finely chopped celery
1/4 cup finely chopped red onion
Optional add-ons:
2 tbsp chopped fresh chives (optional but nice for color/freshness)
2 boiled eggs, chopped (optional, for a classic touch)
Crispy fried onions (optional, but one I would highly recommend)
*If You Don’t Have the Dill-icious Blend:
Use the following herb mix to substitute for the 1 tbsp Dill-icious Ranch Blend:
1 tsp dried dill
1/2 tsp dried parsley
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp dried chives
1/4 tsp lemon zest or powdered lemon (if you have it)
1/8 tsp pink salt or regular salt
A pinch of black pepper
Mix this herb blend with the rest of the dressing ingredients in the same way.
Preparation
Here’s what you’ll need to make it—nothing complicated, just a bunch of everyday ingredients that come together in the best way. A creamy base, a good hit of herbs, and some tender potatoes are really all it takes. You can use the spice blend I mentioned or just mix up your own with stuff you probably already have. Take a quick look at everything before we jump into the recipe!
Cook the potatoes:
Place the cut potatoes in a large pot of cold water with 1 tsp salt.
Bring to a boil and simmer until just fork-tender, about 10–15 minutes.
Drain and let cool slightly. (You can rinse them with cold water to speed this up.)
Make the creamy dressing:
In a large bowl, whisk together the sour cream, mayo, vinegar, Dill-icious spice blend (or homemade version), Dijon, salt, and pepper until smooth.
Combine:
Add the cooled potatoes, celery, red onion, chives (if using), and chopped eggs to the dressing.
Gently toss until evenly coated. Taste and adjust seasoning as needed.
Chill and serve:
Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Serve cold, garnished with extra chives or a sprinkle of the blend.
