Parsley and Dill Potato Salad Recipe

Prep Time Cook Time Serves
15m 10m 4

Everyone and their mother (and grandmother) has the best potato salad recipe ever! My potato salad makes use of some great ingredients I can find around me, such as dijon mustard, capers and amazing new potatoes. The addition of the fresh herbs works really well and turns regular, sometimes stodgy, potato salad into a lighter and fresher tasting dish.


  • 20 new potatoes
  • ½ cup crème fraiche
  • 3 tablespoons mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 teaspoons capers
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 hard-boiled eggs, peeled and chopped
  • 1 stalk celery, peeled and finely chopped
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons finely chopped fresh dill


In a saucepan, add the potatoes and enough water to cover them by about 2-inches. Bring to a boil over high heat and reduce to a simmer. Simmer until potatoes are fork-tender, about 10 minutes. Drain and set aside to cool. Once cool, you can either peel them with a pairing knife or leave the skin on. If your new potatoes are on the large side, feel free to halve or quarter them.



Mix together the crème fraiche, mayonnaise, mustard, capers, salt and pepper. Adjust the seasoning to your taste. Mix in the cooled potatoes, eggs, celery, and herbs. Refrigerate for a couple of hours or overnight before serving.


If you cannot find crème fraiche, substitute with sour cream.

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