30169 Hannover Herb Potato Salad

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant potato salad featuring locally sourced potatoes, fresh garden herbs, and a tangy mustard vinaigrette, perfect for a summer picnic. This German-inspired salad recipe (vegetarian), ready in about 35 minutes, pairs Yukon Gold potatoes, red onion, fresh dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lb Yukon Gold potatoes
• 1/2 cup red onion
• 3 tbsp fresh dill
• 2 tbsp fresh chives
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt

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Instructions

1. Step 1: Cut potatoes into 1/2-inch cubes and boil in salted water for 15 minutes until fork-tender. Drain thoroughly and let cool completely.
2. Step 2: Finely dice red onion and combine with potatoes. Chop dill and chives, then mix with Dijon mustard, apple cider vinegar, olive oil, and salt to form a smooth dressing.
3. Step 3: Gently fold dressing into potato mixture until evenly coated, taking care not to break the potatoes. Cover and refrigerate for at least 2 hours to let flavors meld.
4. Step 4: Taste and adjust seasoning before serving, adding a pinch more salt if needed. The salad should have a bright, herbaceous tang with no raw onion bite.