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New Red Potato Salad

New red potato salad made with baby red potatoes and an herb vinaigrette. Tender, halved potatoes are tossed with fresh dill, parsley, and green onions, then chilled for a light, spring salad texture.
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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
  • 3 lb baby red potatoes Halved before boiling.
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 a Dutch oven of water to a boil, then add the halved baby red potatoes and boil for 15–20 minutes until tender when pierced with a fork. Steam will be visible and the potatoes should be easily pierced.
  2. Drain the potatoes and spread them out to cool for 10 minutes so they don’t melt the dressing. They should feel warm to the touch, not hot.
Make the herb vinaigrette
  1. Whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper together in a bowl until smooth and slightly thick. The mixture should look glossy and evenly colored.
Toss and chill
  1. In a serving bowl, combine the cooled baby red potatoes, fresh dill, fresh parsley, and green onions. The herbs should be evenly distributed throughout the potatoes.
  2. Pour the herb vinaigrette over the potatoes and toss gently until everything is coated. Stop when the potatoes look lightly glossy rather than drenched.
  3. Refrigerate the salad for 2 hours before serving, covered, to let flavors mingle. It will look more cohesive and slightly chilled through the center.

Notes

For best texture, cool the potatoes until warm (not hot) before dressing so the vinaigrette clings instead of turning watery. Refrigerate in an airtight container for up to 4 days; freeze is not recommended because the potatoes can become mealy. If you want it lighter, use 2 tablespoons olive oil plus 2 tablespoons of an olive-oil flavored spray substitute and add 1 extra teaspoon vinegar for tang.