Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil in a Dutch oven, then boil the halved baby red potatoes until tender, about 15–20 minutes. Drain and cool the potatoes completely so the salad stays light.
Make the herb vinaigrette
- Whisk the olive oil, red wine vinegar, Dijon mustard, salt, and pepper together until smooth and emulsified. Taste and adjust seasoning with more salt and pepper if needed.
Assemble and chill
- In a serving bowl, combine the cooled potatoes with the chopped dill, chopped parsley, and sliced green onions. Toss gently to distribute the herbs evenly.
- Pour the vinaigrette over the potatoes and toss well to coat every piece. Let the salad rest at cool room temperature for 5 minutes so the dressing clings.
- Refrigerate the potato salad for 2 hours before serving, covered. This chilling step helps the herbs flavor the potatoes.
Notes
For the best texture, cool the boiled potatoes fully before dressing so they don’t break down. Store covered in the refrigerator for up to 4 days; freeze is not recommended. If you want a dairy-free version, this recipe already is, and you can also reduce olive oil slightly for an even lighter potato salad.