Recipe: Herbed Potato Salad   

This updated Southern classic is made with a creamy herb mixture that has fewer fat grams but still all the flavor of the traditional recipes, so you get all of the flavor with a great deal less guilt than a traditional recipe. The duo of herbs used in this recipe are so fragrant and flavorful—they’re the ideal complement to any dish. On their own, they enhance the flavor of creamy potato salad. The herbs are so good in this; it’s practically an herb garden in a dish. So intensely fragrant, the dill and oregano make an impact you won’t soon forget.  

Photo: Beth Dreiling Hontzas

An easy Southern classic

This homemade potato salad recipe is a Southern staple for the perfect easy potato salad. Make this classic potato salad yours by adding chopped pickles for extra crunch or garnishing with fresh dill or parsley for a bite of freshness. No matter what you do, if you follow this recipe, you’ll have a side that goes with just about anything (but maybe you’ll want to fire up the grill!)


1 1/2 pounds potatoes, cubed
1/4 cup finely chopped celery
1/4 cup sweet pickle relish
2-3 hard cooked eggs, chopped
1/2 cup onion, minced
1/2 cup mayonnaise
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper


Step 1
Boil potatoes in salted water until tender, about 15 minutes. Drain and allow to cool completely.

Step 2
In a large mixing bowl, combine cooled potatoes, celery, relish, eggs, and onion.

Step 3
In a smaller bowl, whisk together mayonnaise, cider vinegar, Dijon mustard, sugar, salt, and pepper. Add mixture to the large mixing bowl.

Step 4
Gently stir all of the ingredients until everything is coated and evenly mixed. Sprinkle the top of the potato salad with paprika.

Chef’s note: How do you make potato salad that catches the eye? Use red potatoes or other colored varieties! In addition to the bright green of fresh herbs, the beautiful red and purple of colored potatoes make any homemade potato salad stand above the rest.