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New Red Potato Salad

New red potato salad with baby red potatoes and a bright herb vinaigrette—tender halves tossed while still slightly warm. A light spring salad with dill, parsley, green onions, and a tangy Dijon dressing.
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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: 420
Ingredients Equipment Method Notes

Ingredients
  

baby red potatoes
  • 3 lb baby red potatoes Halved
  • 0.25 tsp Salt To taste
  • 0.25 tsp Pepper To taste
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

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Boil and cool potatoes
  1. Bring a large pot of water to a boil, then add the halved baby red potatoes and cook for 12 to 15 minutes, until easily pierced with a fork (visual cue: potato halves become tender and just about hold their shape).
  2. Drain the potatoes and spread them on a sheet pan to cool for 10 minutes (visual cue: steam reduces and the surface looks matte rather than glossy).
Make the herb vinaigrette
  1. Whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth (visual cue: the dressing turns slightly cloudy and emulsifies).
Assemble and chill
  1. Add the cooled potatoes to a mixing area and combine with dill, parsley, and green onions (visual cue: herbs are evenly distributed through the potatoes).
  2. Pour the herb vinaigrette over the potatoes and toss well until coated (visual cue: potatoes look lightly glossy from the dressing).
  3. Refrigerate for 2 hours before serving (visual cue: the salad firms up and flavors meld; serve cold).

Notes

For the best texture, cool the potatoes briefly so they absorb dressing without turning mushy. Store covered in the refrigerator for up to 4 days; freezing is not recommended because herbs and potatoes lose texture. For a dairy-free swap, keep it as-is (this recipe is naturally dairy-free); for mustard sensitivity, use an equal amount of whole-grain mustard.