New Potato Salad with Garlic and Herbs
With easy-to-find ingredients and mountains of flavor, my garlicky, herby new potato salad is the perfect side dish for your barbecue or summer garden party. Tender, crumbly new potatoes are mixed with crunchy red onion and a gorgeously creamy garlic sauce, then topped with fresh Italian parsley and dill to complete this simple yet divine salad!
Author’s Notes for New Potato Salad
We go crazy for fresh new potatoes in Europe. You’ll find these creamy, delicate little spuds everywhere as soon as they begin to show up at the farmers’ markets in June! They’re crumbly, tender, and perfect for a summer salad or side dish.
It’s traditional to serve new potatoes as a simple side dish, either with butter and dill or with a delightful scallion cream sauce. Today, though, I want to talk about new potato salad.
I’m sure you’re all familiar with American potato salad, but this dish is very different in Europe. We use a few more herbs and a little less mayonnaise! Every European country has its own variety, with its own flavors and characteristics: Check out my authentic Polish potato salad, my chorizo-infused Spanish potato salad, or my Russian Olivier salad for even more examples.
Today’s recipe is totally my own. It’s a herby, tangy, garlic potato salad with new potatoes that makes a perfect side dish for any summer barbecue! Crunchy red onion and tangy fresh garlic bring a gentle kick, and the fresh herbs deliver a stunning flavor and aroma that’s perfect for a hot day.
Fire up the grill and serve alongside some grilled chicken shawarma, Mediterranean chicken kebabs, or pork souvlaki to take your summer dinner party to the next level. You can even double the ingredients for the garlic sauce to make a fantastic condiment for grilled meats or veggies!
Main Ingredients and Substitutions
Refer to the recipe card to see the full list of ingredients with measurements!
- New Potatoes – If it’s not the season for new potatoes, baby potato salad works just as well! Just boil the baby potatoes for a bit longer, as they’re slightly less tender.
- Red Onion – Either use one small new red onion or half of a regular one. It adds a delightful crunch and some acidity to our salad.
- Dill and Parsley – This fresh herb combination adds a clean, citrussy flavor to our salad, as well as providing a bright visual pop.
- Garlic – The essence of our garlic sauce. Provides a tangy, umami edge that brings this garlic potato salad to life!
- Mayonnaise and Sour Cream – This creamy duo of sauces forms a tantalizingly savory base for our garlic sauce. Feel free to play around with the ratio to achieve your ideal flavor.
- Salt and Pepper – To taste.
How to Make Perfect New Potato Salad
- Boil the Potatoes – Wash your new potatoes, then add them to a pot and cover with water. Heat the pot on the stove until the water boils, add a teaspoon of salt, partially cover, and cook for 20 to 25 minutes until the potatoes are cooked through, but maintaining their shape. Drain using a colander, and set aside to cool.
- Prepare the Garnish – Chop the red onion into half-moons, then roughly chop the dill and parsley.
- Make the Sauce – Mince the fresh garlic, then mix with the mayonnaise and sour cream in a bowl. Add salt and pepper to taste!
- Construct the Salad – Cut the larger new potatoes in half. Then, add the onions and herbs and mix everything together. Finally, add the sauce and give your salad one more stir.
- Serve! – Transfer your new potato salad to a serving bowl, and chill in the fridge before serving!
Storing, Reheating, and Make-ahead
Baby potato salad is best enjoyed chilled. Make it a few hours ahead, then chill in the fridge until it’s time to enjoy! This salad will keep in the fridge for 4 to 5 days after preparing.
Frequently Asked Questions
Do I have to peel the potatoes?
No! That’s the beauty of new potatoes: the skin is paper-thin and 100% edible. Make sure you clean them before cooking, then you’re good to go!
Can I use different herbs?
If dill and parsley aren’t doing it for you, try chives, mint, or tarragon. Most fresh herbs will elevate this new potato salad, so feel free to adjust the herb mix to your own personal preferences.
What variety of potato works best?
Baby potatoes or any kind of new potato are the perfect choice for this salad. If you’re trying this recipe out of season, look for Yukon Gold or red potatoes. These varieties are extra waxy, making them texturally similar to new potatoes. Just boil any larger potatoes for longer to achieve that crumbly, tender texture!
New Potato Salad with Garlic and Herbs
Ingredients
- 1½ lbs new potatoes (or baby potatoes)
- 1 small new red onion or half a medium-sized regular onion sliced into half moons
- ⅓ cup dill chopped
- ⅓ cup Italian parsley chopped
Garlic Sauce
- 1 garlic clove minced
- ¼ cup mayonnaise
- ¼ cup sour cream
- salt and pepper
Instructions
- Wash the potatoes, add them to the pot, and cover with water.
- Bring to boil, add a tablespoon of salt, partially cover, and cook for about 20-25 minutes until the potatoes are cooked through but keeping their shape.
- Drain the potatoes in a colander and cool completely.
- Chop the onions into half moons.
- Chop the dill and parsley.
- In a bowl, add minced garlic, mayonnaise, and sour cream and mix well together.
- Check for seasoning and add salt and pepper to taste.
- Once the potatoes are cooled off, you may cut the bigger ones in half and leave the smaller ones whole.
- Add them to the bowl, add onions and herbs, and mix well.
- Add garlic sauce and mix the salad well.
- Transfer to a serving bowl and chill before serving.
Nutrition
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