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New Red Potato Salad

New red potato salad with tender baby red potatoes and a bright herb vinaigrette dressing. Halved potatoes are boiled until just tender, then tossed with fresh dill, parsley, and green onions for a light spring salad finish.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

baby red potatoes
  • 3 lb baby red potatoes
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 to taste
  • 1 pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring water to a boil in a Dutch oven, then add the halved baby red potatoes and boil until tender, 10 to 15 minutes. Visual cue: a fork should pierce the centers easily.
  2. Drain the potatoes and let them cool until no longer steaming, about 10 minutes. Visual cue: the surface looks matte rather than glossy from hot moisture.
Make the herb vinaigrette
  1. In a bowl, whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and emulsified. Visual cue: the mixture turns slightly cloudy and thickens a touch.
Assemble and chill
  1. Add the cooled potatoes to a bowl and toss with dill, parsley, and green onions until evenly mixed. Visual cue: herbs are distributed across the potato surfaces.
  2. Pour the dressing over the potatoes and toss well until everything looks lightly coated. Visual cue: potatoes take on a gentle sheen from the vinaigrette.
  3. Cover and refrigerate the salad for 2 hours before serving. Visual cue: chilled and well combined, with dressing lightly clinging to the potatoes.

Notes

For best texture, cool the boiled potatoes until warm, not hot, so the herb vinaigrette doesn’t break. Refrigerate in a sealed container for 3 to 4 days; for longer storage, freeze is not recommended. Dietary swap: use whole-grain Dijon to keep the flavor while adding extra fiber (or use a grain-free mustard if needed).