Creamy Potato Salad With Lemon and Fresh Herbs

Total Time
8hrs 17mins
Prep 17 mins
Cook 8 hrs

I'm a picky potato salad eater but this version has a combination of everything I adore in P.S. Best made ahead the day before! From Bon Appetit.

Ingredients Nutrition


  1. Bring potatoes to boil in a large pot of water. Reduce heat to medium low and simmer until potatoes are tender, about 17 minutes. Drain; let stand until cool enough to handle, about 20 minutes.
  2. Cut potatoes into 3/4" pieces.
  3. Place one layer of potatoes in large bowl; sprinkle with some of vinegar and salt and pepper. Continue layering potatoes with vinegar, salt and pepper.
  4. Add all remaining ingredients; toss.
  5. Season with salt and pepper.
  6. Cover and chill.


Most Helpful

I followed the recipe, except I used half mayo, half sour cream. I’ve always made my Dad’s potato salad recipe and thought I would try a new recipe… I’m so glad I did… give it a try, oh so good!

Doc's Mom May 11, 2009

Very good. I baked the potatoes whole and then cut them as directed. I forgot to get green onion so I used a good sweet onion in its place. I also had only dried herbs but cant wait to make this when the fresh herbs are ready. I too added extra dill since we LOVE it. DH had me add 2 large hard cooked eggs and said next time he would like a bit more vinegar. The kids requested the left over in their lunch for 2morrow so its a winner for them as well. Thanks for posting.

Ilysse April 20, 2008

I loved this too and made it right after I received my Bon Appetit. I did use less mayo and switched the proportions of basil and dill because I love dill. I didn't layer the potatoes and sprinkle the vinegar over, because I didn't read the recipe well but my salad taste good anyway.

iris5555 July 07, 2007

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