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New Red Potato Salad

New red potato salad with baby red potatoes and herb vinaigrette—tender halves tossed in a bright olive oil, red wine vinegar, and Dijon dressing. Finished with fresh dill, parsley, and green onions for a light spring salad texture and flavor.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling 2 hours
Total Time 2 hours 40 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

baby red potatoes, halved
  • 3 lb baby red potatoes, halved
herb vinaigrette
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 0.25 cup fresh dill, chopped
  • 0.25 cup fresh parsley, chopped
  • 0.25 cup green onions, sliced
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil and add the baby red potatoes, halved; boil until tender, about 15 to 20 minutes. The potatoes should be easily pierced with a fork.
  2. Drain the potatoes and let them cool until just warm, about 10 minutes, then transfer to a mixing bowl. They should feel cooler to the touch so the dressing doesn’t get oily.
Make the herb vinaigrette
  1. In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and slightly thickened, about 30 to 60 seconds. The mixture should look evenly emulsified with no streaks.
Assemble and chill
  1. Add the cooled potatoes, fresh dill, chopped, fresh parsley, chopped, and green onions, sliced to the bowl and toss to combine. Everything should be evenly distributed across the potato halves.
  2. Pour the herb vinaigrette over the potatoes and toss well until glossy and coated. The potatoes should look lightly dressed, not swimming in liquid.
  3. Cover and refrigerate for 2 hours before serving. The salad should taste well seasoned and feel cold and set, not warm.

Notes

For best texture, cool the potatoes until just warm before dressing so they don’t break down and the vinaigrette stays bright. Store covered in the refrigerator for 3 to 4 days; freeze not recommended. For a lighter option, use whole-grain Dijon and reduce olive oil by 1 tablespoon while whisking to keep the dressing emulsified.