Gently cooked potatoes, tangy pickled cucumbers, fresh herbs and creamy mayonnaise. This simple potato salad with herbs is a delicious summer side-dish.
It was barbecue time again – hurrah! And I was in search of a carbohydrate-based side dish that wasn’t a bread roll or a baked potato. I considered doing potatoes in foil but decided to opt for a potato salad instead.
Favourite potato salad
This combination of flavours is one of my favourites in a potato salad. The herbs were picked fresh from our garden, which somehow makes them all the tastier – I’m sure this is entirely psychological! We have lots of herbs growing, but the best ones to choose for potato salad are the ‘soft’ herbs like parsley, chives, dill, tarragon, marjoram etc. This time we used tarragon, flat-leafed parsley, and chives, which also add a lovely subtle onion-y flavour.
The tangy flavour comes from the pickled cucumbers. Their sharpness cuts through the rich mayonnaise, and the cubes of pickle add a little crunch to the salad. Delicious!
Optional additions
In the past, I’ve added finely sliced spring onions, or a chopped hard boiled egg to this potato salad – they are both good additions. I love that the flavour comes out slightly differently each time, depending on the herbs and other ingredients that you put in.
Potato salad with herbs
I was pleased that my daughter Kipper ate some of this potato salad too. She loves mayonnaise as a dip, but often avoids dishes where the mayonnaise is mixed in – egg mayonnaise for instance is a big no-no, despite boiled eggs and mayonnaise being two of her favourite foods! Go figure. Luckily, she loved this potato salad and scoffed a big spoonful – alongside her barbecued vegetables and fish, of course!
I made this at the last minute, so it ended up being served slightly warm. This is not a bad thing. It was also good once it had cooled to room temperature, and leftovers were delicious fridge-cold.
Makes enough for 4 generous servings.
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📖 Recipe
Tangy potato salad with garden herbs
Ingredients
- 750 g potatoes
- 3-4 tablespoon diced pickled cucumber (approx. 3-4 gherkins)
- 2-3 tablespoon chopped fresh herbs e.g. parsley, chives, tarragon, dill etc.
- 2 tablespoon mayonnaise
- Salt and pepper
Instructions
- Peel the potatoes, rinse well, and cut into 1.5cm (approx. ¾ inch) cubes. Boil for 6-10 minutes until just tender. Drain and refresh in cold water. Drain thoroughly.
- Combine the diced pickled cucumber, chopped herbs and mayonnaise, and gently mix with the cooked potatoes, taking care not to break up the potato pieces.
- Season with salt and pepper to taste. Serve!
Notes
Nutrition
More delicious potato recipes
If you’re after more delicious potato recipes, how about curried potato salad with coronation dressing, zesty Greek lemon potatoes, or golden baked potatoes with herbs and poppy seeds.
Carol
I haven’t tried it yet but I will if I can stop salivating.
Helen
LOL Carol! I hope you enjoy it!