Salads
This Blue Apron potato salad recipe delivers restaurant-quality flavor with herb-infused cream cheese and crisp celery crowns—no fancy techniques required. The secret lies in balancing creamy richness with bright, fresh herbs and the satisfying crunch of celery, all while keeping prep simple enough for weeknight dinners.
I developed this recipe after realizing how often store-bought versions fall short of homemade quality, and it's now my go-to for potlucks and family gatherings.
What sets this potato salad apart is the herb-infused cream cheese base, which transforms ordinary mayonnaise into something deeply flavorful without overpowering the potatoes.
The crisp celery crowns add texture and a refreshing crunch that cuts through the creaminess, while a touch of Dijon mustard and fresh dill elevate it beyond basic potato salad territory.
This recipe maintains Blue Apron's signature balance of approachable techniques and professional results—perfect for home cooks who want restaurant-quality meals without the complexity.
By the time you're done, you'll have a potato salad that's creamy yet light, herby yet balanced, and crisp in all the right places. The potatoes stay tender and flavorful, the celery crowns hold their shape beautifully, and the dressing ties everything together with just the right amount of tang.
It's the kind of dish that disappears quickly at gatherings, leaving everyone asking for seconds.
One of the best parts? This recipe scales effortlessly for crowds while still being manageable for smaller gatherings. The prep work is straightforward—boil the potatoes, mix the dressing, and crisp the celery—so you can focus on enjoying the meal rather than spending hours in the kitchen. Let's get started!
Ingredients for blue apron potato salad
Herb-infused cream cheese, crisp celery crowns, and tender potatoes—this is the Blue Apron potato salad you'll want to make again.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Medium dice, cooked until tender |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Mayonnaise 🥫 | 1 cup | High-quality, not low-fat |
| Fresh Dill 🌿 | ⅓ cup | Chopped, stems removed |
| Fresh Chives 🌱 | ¼ cup | Finely chopped |
| Celery Stalks 🧅 | 3 whole | Thinly sliced for crowns |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Lemon Juice 🍋 | 2 tbsp | Freshly squeezed |
| Granulated Sugar 🍚 | 1 tbsp | Balances flavors |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crisping celery |
| Red Wine Vinegar 🍷 | 1 tbsp | For celery dressing |
| Garlic Cloves 🧄 | 2 cloves | Minced for celery dressing |
The cream cheese is the game-changer here—full-fat Philadelphia melts beautifully into the dressing, giving that luxurious texture without overpowering. Trader Joe's has the best-priced block, but any good brand works. Fresh herbs are non-negotiable: the dill and chives should be bright green, not wilted. If you're short on time, dried dill at half the amount works in a pinch, but nothing beats the fresh stuff. For the potatoes, Yukon Golds stay creamy when cooked—russets can get too starchy. Boil them until fork-tender, then cool completely before mixing.
No fresh dill? Tarragon or parsley can substitute, though the flavor profile shifts slightly. The celery crowns are key for texture—thinly slice the stalks and toss them in olive oil, salt, and pepper before baking. Trader Joe's pre-sliced celery is a lifesaver for busy weeknights. For the dressing, the Dijon mustard and lemon juice cut through the richness, while the sugar balances the tang. If you're making this ahead, add the lemon juice last to keep the herbs vibrant. The garlic in the celery dressing can be roasted for a deeper flavor—just toss the minced cloves with olive oil and roast at 400°F for 5 minutes before adding to the dressing.
Potato salad keeps best in the fridge for 3-4 days, though the celery crowns lose crispness after 2. Store the dressing and potatoes separately until ready to mix—this keeps everything fresh. For potlucks, I double the dressing and pack it separately so guests can adjust to taste. The celery crowns crisp best when made fresh, but you can reheat them in the oven at 375°F for 3-4 minutes if needed. Leftovers reheat well—just warm gently with a splash of mayo or broth to revive the texture.
Why You'll Love This Recipe
- No-Boil Hassle: I swear by this recipe because it skips the boiling step—just roast the Yukon Golds until tender. That crispy skin and buttery center? Chef’s kiss, and it cuts prep time by half.
- Creamy-Dill Magic: Between us, the cream cheese and fresh dill take this salad from basic to ridiculously good. The tangy, herby dressing clings to every bite, and the chives add that bright finish that makes you go back for more.
- Picnic Party Ready: Honestly, this is my go-to for potlucks, BBQs, or lazy Sundays. The texture holds up all day—no soggy potatoes here—and it’s the one dish everyone asks for seconds on.
- Leftover Goldmine: I make a double batch because it’s solid for lunch the next day. The flavors deepen overnight, and the creamy base reheats perfectly (if you can resist eating it cold straight from the fridge). Budget-friendly, too—uses simple ingredients that stretch far.
Step-by-step instructions for herb-infused potato salad
Here's how to create a creamy, herby potato salad with crisp celery crowns that'll impress everyone.
Cook the Potatoes to Perfection
Place the 3 lb Yukon Gold potatoes in a large pot and cover with cold water by about 2 inches. Add the 1.5 tsp salt and bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15-18 minutes until a knife slides in easily with just a little resistance.
Drain immediately and let them cool for 5 minutes before peeling. I like to peel them right after draining while they're still warm—it's easier and prevents the skin from slipping. Once peeled, cut into medium dice as specified in the ingredients list. You want pieces about ½-inch thick for even cooking and proper texture.
Create the Creamy Herb Dressing
In a large mixing bowl, combine the 8 oz cream cheese, 1 cup mayonnaise, 1 tbsp Dijon mustard, 2 tbsp lemon juice, and 1 tbsp granulated sugar. Mix with a hand mixer or whisk until completely smooth and creamy—this should take about 1-2 minutes of vigorous mixing. The sugar helps balance the acidity from the lemon juice while adding just enough sweetness to complement the herby flavors.
Add the 0.33 cup chopped fresh dill and 0.25 cup finely chopped fresh chives, mixing gently to distribute the herbs evenly. Here's the thing—don't overmix or you'll crush the herbs and lose their fresh flavor. We want visible flecks of green throughout the salad for that restaurant-quality look and taste.
Prepare the Crisp Celery Crowns
Slice the 3 whole celery stalks lengthwise into thin strips, keeping them whole like crowns. In a small bowl, whisk together the 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, and the 2 minced garlic cloves. Toss the celery crowns in this dressing and let them marinate for 10 minutes while you finish the potato salad.
Heat a large skillet over medium heat and add the dressed celery crowns in a single layer. Cook for 3-4 minutes per side until they're golden brown and crispy. You want them to develop that perfect caramelized texture—don't walk away, they'll burn quickly. Remove from heat and set aside on a paper towel-lined plate to drain excess oil.
Combine Everything for Maximum Flavor
Add the cooled diced potatoes to the herb dressing and gently fold together with a wooden spoon. You want to coat each potato evenly without mashing them—we're going for that classic potato salad texture where each bite has creamy dressing and tender potato. Season with the 0.5 tsp freshly cracked black pepper and taste. You might need a pinch more salt depending on your potatoes.
Gently fold in the crisp celery crowns just before serving. The contrast of warm, crisp celery with the cool, creamy potatoes is what makes this salad special. Let it sit for 10 minutes before serving to allow all the flavors to meld together perfectly. This waiting period makes a huge difference in the final taste.
Pro Tips For Making Blue Apron Potato Salad
- COOL THE POTATOES RIGHT: Drain the Yukon Golds immediately after boiling and spread them on a baking sheet for 10 minutes—this stops the cooking process and prevents a gummy texture. I learned this the hard way after serving mushy potato salad that tasted like glue.
- SWEAT THE DILL FIRST: Pulse the fresh dill in a food processor for 10 seconds before mixing it in—this releases the oils and makes the flavor sing. Skip this, and you’ll just have chopped herbs floating in mayo.
- DON’T SKIP THE CREAM CHEESE REST: Let the cream cheese soften to room temperature before mixing it into the mayo—this ensures a smooth, creamy consistency, not a lumpy mess. I know, I know, but trust the process.
- CHOP CHIVES LAST: Reserve the chives until the very end and fold them in gently with a spoon—this keeps their bright color and sharp bite from bleeding into the dressing. Add them early, and you’ll end up with a sad, wilted garnish.
Wine and beer pairings for this recipe
Crisp White Wine
For this herb-infused potato salad, I always reach for a dry Riesling from Germany or a Sauvignon Blanc from New Zealand. The bright acidity and citrus notes in these wines mirror the lemon and fresh herbs in the salad, cleansing your palate between bites.
A Pinot Grigio from Italy also works beautifully—its crisp, mineral finish complements the creamy texture without overpowering it. 🍷
Crisp Lager Pairing
If you prefer beer, a crisp pilsner like Peroni or Stella Artois is my go-to. The subtle hop bitterness balances the richness of the cream cheese while the effervescence cuts through the salad's texture.
For something more robust, try a Belgian witbier—the coriander and citrus notes in brands like Hoegaarden echo the fresh dill and lemon in the dish. 🍺
Light Red Option
Surprisingly, a light Pinot Noir from Oregon or California can work if you prefer red wine. Look for one with bright acidity and red fruit notes—avoid heavy, tannic wines that would clash with the creamy dressing.
A Beaujolais with its juicy cherry flavors also pairs well, especially if you've added a touch of Dijon mustard to the salad. 🍇
Non-Alcoholic Refreshers
For a non-alcoholic option, I love sparkling apple cider with a squeeze of lemon. The bubbles and slight tartness mirror the salad's fresh herbs and creamy texture. Another great choice is ginger beer—the spicy kick complements the celery crowns while balancing the richness.
For something more floral, try hibiscus iced tea with a splash of lime. 🍹
Seasonal Adjustments
In summer, I often pair this potato salad with rosé—its berry notes complement the fresh herbs beautifully. For winter gatherings, a dry sparkling wine like Prosecco adds a festive touch while keeping the palate fresh.
The key is matching the wine's acidity to the salad's lemon and herbs—this ensures every bite and sip feel perfectly balanced. ✨
Nutrition facts
Frequently asked questions
Can I make this potato salad ahead of time?
This recipe actually tastes even better the next day. Store the dressing and potatoes separately in the fridge for up to 2 days before mixing. The celery crowns should be made fresh and added just before serving to maintain their crispness. If you're making it for a potluck, I recommend assembling everything except the celery crowns the night before, then adding them right before serving.
What if I don't have fresh dill or chives?
No problem! For dill, you can use ½ the amount of dried dill or substitute with tarragon or parsley for a slightly different flavor profile. For chives, try green onion tops or even a pinch of dried basil in a pinch. The key is to keep the fresh herb element—it's what makes this potato salad so special compared to basic versions.
Can I use a different type of potato?
While Yukon Gold potatoes are ideal for their creamy texture, you can use red potatoes for a firmer bite or russets if you prefer a fluffier texture. Just be aware that russets can get too starchy and dry out when mixed with the creamy dressing. For best results, stick with waxy potatoes like Yukon Golds or red potatoes.
How do I keep the celery crowns crispy?
The secret is in the cooking method! Slice the celery very thinly and cook it in a single layer over medium heat until golden brown. Don't overcrowd the pan or they'll steam instead of crisp up. For extra crispness, bake them at 400°F for 8-10 minutes instead of pan-frying. If reheating leftovers, bake at 375°F for just 3-4 minutes to restore crispness.
Is this potato salad kid-friendly?
Yes, but with a few adjustments! Kids often prefer less tangy flavors, so you might reduce the lemon juice to 1 tbsp instead of 2 tbsp. You can also add a pinch of sugar to the dressing to balance any tartness. The celery crowns might be too strong for picky eaters—try serving them on the side or replacing them with crispy bacon bits or toasted breadcrumbs for a familiar texture.