This Zesty Herb Potato Salad is a refreshing twist on the classic, featuring a tangy dressing and fresh herbs for a vibrant flavor.
Combine the mayonnaise, sour cream, milk, vinegar, hot sauce, mustard, and sugar in a mixing bowl and whisk until smooth.
Make the dressing a day ahead to let the flavors meld together.
Boil the potatoes in a large pot of salted water until tender but firm, about 20 minutes.
Use a fork to check the doneness of the potatoes; they should be easily pierced but not falling apart.
Drain the potatoes and let them cool slightly before peeling and cutting into chunks.
Peel the potatoes while they are still warm for easier handling.
Chop the cucumber, scallions, and herbs, and dice the hard-boiled eggs.
Keep the vegetable pieces uniform for a visually appealing salad.
Combine the potatoes, cucumber, scallions, eggs, and herbs in a large serving bowl.
Toss the ingredients gently to avoid breaking the potatoes.
Pour the dressing over the salad and toss gently to coat evenly.
Add the dressing gradually to avoid over-dressing the salad.
Chill the salad in the refrigerator for at least one hour before serving.
Serve the salad cold for the best flavor and texture.
