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Creamy Potato Salad with Fresh Herbs

Creamy potato salad with fresh herbs takes a cue from both Southern Gulf and German cooking traditions with a mayo based vinaigrette, horseradish, mustard, celery seed, and dill. It’s a family favorite. We’re sure your family will love it, too.

A bowlful of potato salad, beside a pink plate with a serving spoon and more potato salad.

Adapted from Kelsey Barnard Clark | Southern Grit | Chronicle Books, 2021

When my great-great-grandparents immigrated from Germany over one hundred years ago, they arrived in Mobile, Alabama, and opened their family restaurant. They served wholesome comfort food with German and Southern Gulf influences.–Kelsey Barnard Clark


Whether your potatoes are whole or cubed, make sure that they’re the same size so that they all cook at the same rate. Starting the potatoes in cold water helps them to cook more evenly, so make sure not to overlook that instruction. After simmering, the potatoes are done when they are tender all the way through. You can test this by poking the potato with a fork or paring knife. If the utensil slides easily all the way to the center, the potatoes are done, 12 to 15 minutes.

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



10 to 12 servings

407 kcal

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  • 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.

Serving: 1servingCalories: 407kcal (20%)Carbohydrates: 42g (14%)Protein: 5g (10%)Fat: 25g (38%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 2mg (1%)Sodium: 1498mg (65%)Potassium: 1050mg (30%)Fiber: 6g (25%)Sugar: 2g (2%)Vitamin A: 460IU (9%)Vitamin C: 52mg (63%)Calcium: 56mg (6%)Iron: 3mg (17%)

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Originally published August 10, 2021


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