Charlotte's Potato Salad

Bursting with fresh herbs and creamy goodness, Charlotte's Potato Salad is a timeless side dish perfect for any gathering. Made with tender baby potatoes like fingerling or Charlotte varieties, this salad is elevated by a luscious dressing of mayonnaise, sour cream, Dijon mustard, and apple cider vinegar, delivering a tangy, velvety finish. Finely chopped parsley, dill, and chives infuse it with vibrant flavor, while crunchy celery and red onion add the perfect amount of texture. Quick to prepare and best served chilled, this crowd-pleasing recipe is an easy and elegant option for barbecues, picnics, or weeknight dinners. Whether you're hosting or contributing a dish, this herby potato salad will steal the show.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 900 grams Baby potatoes (preferably fingerling or Charlotte potatoes)
• 1 teaspoon Salt
• 120 grams Mayonnaise
• 60 grams Sour cream
• 1 tablespoon Dijon mustard
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Fresh parsley, finely chopped
• 2 tablespoons Fresh dill, finely chopped
• 1 tablespoon Chives, finely chopped
• 50 grams Red onion, finely diced
• 1 stalk Celery stalk, finely diced
• 0.5 teaspoon Black pepper, freshly ground
• 1 teaspoon Olive oil

Directions

Step 1

Wash the baby potatoes thoroughly and place them in a large pot of cold water. Add 1 teaspoon of salt to the water.

Step 2

Bring the pot to a boil over medium-high heat, then reduce the heat to medium and let the potatoes simmer for 15 to 20 minutes, or until they are fork-tender.

Step 3

While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, and olive oil until smooth and creamy.

Step 4

Add the finely chopped parsley, dill, chives, black pepper, and a pinch of salt to the dressing. Mix well and set aside.

Step 5

Once the potatoes are cooked, drain them and let them cool slightly. If desired, cut the larger potatoes into bite-sized pieces while leaving smaller ones intact.

Step 6

In a large salad bowl, combine the cooked potatoes, diced red onion, and diced celery.

Step 7

Pour the prepared dressing over the potatoes and vegetables, then gently toss everything together until the potatoes are evenly coated.

Step 8

Taste and adjust seasoning with more salt or pepper if needed.

Step 9

Chill the potato salad in the refrigerator for at least 1 hour to let the flavors meld together.

Step 10

Serve the potato salad cold or at room temperature, garnished with a sprinkle of fresh herbs if desired. Enjoy!

Nutrition Facts

Serving size	(1393.4g)

Amount per serving	% Daily Value*
Calories	1894.2

Total Fat 116.7g	0%
Saturated Fat 18.5g	0%
Polyunsaturated Fat 1.3g
Cholesterol 147.6mg	0%
Sodium 3242.5mg	0%
Total Carbohydrate 197.9g	0%
Dietary Fiber 24.6g	0%
Total Sugars 17.3g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 293.2mg	0%
Iron 8.8mg	0%
Potassium 4526.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 4.7%

Carbs: 41.0%