Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil, then boil the baby red potato halves until tender, about 12-20 minutes, until a knife slides in easily. Drain the potatoes and cool them until warm, not hot, about 5 minutes.
Make the herb vinaigrette
- Whisk olive oil, red wine vinegar, Dijon mustard, salt, and pepper until smooth and lightly emulsified, about 1-2 minutes.
Assemble and chill
- Combine the cooled potatoes with chopped dill, chopped parsley, and sliced green onions. Add the dressing and toss well until every potato is coated.
- Refrigerate the salad for 2 hours before serving, covered, so the flavors meld and the potatoes stay firm.
Notes
For the best texture, cool the potatoes just until warm so they absorb the vinaigrette without turning mushy. Store covered in the refrigerator for up to 4 days; the salad is not recommended for freezing. For a lighter option, use 2-3 tablespoons less olive oil and keep the vinegar, mustard, and herbs the same to maintain the herb-forward dressing.