If you don’t have a go-to potato salad, congrats — you just found it. This one’s got the works: a tangy dressing, tons of fresh herbs, and crunchy pickles for that extra snap. It’s bold, balanced, and guaranteed to steal the show at your next party.

Quick Info

⏱️ Under 30 minutes • 🍽️ 6 servings • ⭐ 100%

Nutrition

285 cal • 6g protein • 56g carbs • 4g fat

Tags

[Dairy-Free] • [Vegetarian] • [Under 30 Minutes] • [Appetizers] • [Brunch] • [Dinner] • [Lunch] • [Sides]

Ingredients

• 3 pounds baby creamer potatoes, in a mix of colors
• 1 tablespoon, plus 1 teaspoon kosher salt, divided
• 8 cups cold water
• 1 cup dill pickle slices, plus 1⁄4 cup pickle brine, divided
• 10 pepperoncini, plus 2 tablespoons pepperoncini brine, divided
• 2 tablespoons white wine vinegar
• 1⁄2 teaspoon celery seeds
• 1 bunch chives
• 1 cup mayonnaise
• 2 tablespoons grainy mustard or spicy brown mustard
• 1 teaspoon freshly ground black pepper
• 1⁄2 cup loosely packed fresh parsley leaves, plus more for
• 1⁄2 cup loosely packed fresh dill fronds, plus more for garnish

Instructions Preview

1. In a large Dutch oven, combine the potatoe…
2. Drain the potatoes, but don’t rinse. Let t…
3. When the potatoes are cool, finely chop th…

…and 1 more step

---

Recipe by: Casey Elsass • From: Tasty