Go Back

Creamy Potato Salad with Fresh Herbs

A bowlful of potato salad, beside a pink plate with a serving spoon and more potato salad.
My great-great-grandparents were famous for this delicious potato salad, it's a family recipe that's been handed down across generations. Filled with loads of flavor from mayo, horseradish, celery salt, scallions, garlic, and dill, there's a reason it's a favorite.
Kelsey Barnard Clark

Prep 25 mins
Cook 15 mins
Total 2 hrs
Sides
American
10 to 12 servings
407 kcal

Ingredients 

  • 5 pounds new potatoes quartered
  • 2 tablespoons kosher salt plus more as needed
  • 1 cup mild vegetable oil
  • 1/2 cup apple cider vinegar
  • 3 tablespoons store-bought or homemade mayonnaise
  • 3 tablespoons stone ground mustard
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon prepared horseradish
  • 1 teaspoon celery seed
  • 1 teaspoon garlic powder
  • 1 cup chopped scallions
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped fresh dill

Directions 

  • In a large pot combine the potatoes and 2 tablespoons salt, cover with enough cold water so that all the potatoes are submerged. Over high heat, bring the water to a boil, then lower the heat and simmer until the potatoes are barely tender, 12 to 15 minutes.
  • Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam and drain for 15 to 20 minutes.
  • In a large bowl, whisk together the oil, vinegar, mayonnaise, mustard, pepper, horseradish, celery seed, and garlic powder. Fold in the scallions, parsley, and dill. Season with salt to taste.
  • While the potatoes are still warm, toss them in a large bowl with the dressing to coat, then cover and refrigerate for at least 1 hour. Season with salt to taste.
  • Serve cold or at room temperature. Refrigerate in an airtight container for up to 3 days.