Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil in a Dutch oven, then boil the baby red potatoes (halved) until tender, about 15 to 20 minutes, until a fork slides in easily and the pieces are softened. Drain the potatoes and spread them on a sheet pan to cool so they stop cooking and stay tender.
Make the herb vinaigrette
- Whisk the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a bowl until smooth and glossy, about 30 to 60 seconds, so the mustard fully dissolves and the dressing looks uniform.
Assemble and chill
- Combine the cooled baby red potatoes with the fresh dill, fresh parsley, and green onions, tossing gently just until everything is evenly distributed and flecked with herbs.
- Pour the herb vinaigrette over the potatoes and toss well, then let it sit 5 to 10 minutes so the dressing soaks in and coats the surfaces lightly.
- Refrigerate the potato salad for 2 hours before serving, covered, until chilled throughout and the flavors meld.
Notes
For the best texture, cool the potatoes fully before dressing so the salad doesn’t turn gluey—spread them on a sheet pan to speed chilling. Store covered in the refrigerator for up to 4 days; it can be frozen for up to 1 month, though herbs can lose some brightness. For a lighter option, use half olive oil and half water or substitute a lighter vinaigrette while keeping the vinegar and mustard amounts the same.