Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a Dutch oven of water to a boil and add the halved baby red potatoes. Boil until tender, 10–15 minutes, then drain.
- Let the drained baby red potatoes cool until warm, not hot, 5–10 minutes. The surface should look matte rather than steaming.
Make the herb vinaigrette
- Whisk olive oil, red wine vinegar, and Dijon mustard together until smooth. Whisk in salt and pepper to taste until the dressing looks glossy.
Combine and chill
- Add the cooled baby red potatoes, fresh dill, fresh parsley, and green onions to a bowl. Toss until the herbs and onions are evenly distributed.
- Pour the herb vinaigrette over the potatoes and toss well to coat. Stop when the potatoes are evenly glossy with no dry patches.
- Cover and refrigerate the potato salad for 2 hours before serving. Chill until firm and cold, with flavors fully set.
Notes
For best flavor, toss the potatoes with the herb vinaigrette while they’re still warm so they absorb the dressing. Store covered in the refrigerator for up to 4 days; the texture softens over time but stays tasty. Freezing is not recommended because the potatoes and fresh herbs can break down. For a lighter swap, use reduced-fat Dijon and a light olive oil (or half olive oil/half light oil) to cut calories while keeping the vinaigrette style.