Ingredients
Equipment
Method
Boil and prep the potatoes
- Bring a pot of water to a boil and cook the small Yukon gold potatoes whole until tender, about 20 minutes. The potatoes are ready when a knife meets little resistance.
- Drain the potatoes and let them cool slightly, then cut them into quarters. You want them warm enough to absorb dressing but not steaming.
Make the vinaigrette-mayo dressing
- Whisk together mayonnaise, white wine vinegar, Dijon mustard, olive oil, kosher salt, and black pepper until smooth. The dressing should look glossy and evenly combined.
Toss and chill
- Combine the warm potatoes with celery and red onion in a bowl. Toss gently so the potatoes coat lightly and stay intact in quarters.
- Pour the dressing over the potatoes and toss gently until coated. Stop when everything looks evenly dressed, not mashed.
- Add dill and parsley and toss again. Fold just until the herbs are evenly distributed.
- Refrigerate for at least 2 hours before serving. Chill until the salad feels cold and flavors taste well blended.
Notes
For best texture, cut the potatoes into quarters while they’re warm enough to absorb the dressing, then chill 2 hours so the vinaigrette-mayo clings without becoming watery. Store covered in the refrigerator for up to 3 days; freezer is not recommended. For a lighter option, use light mayonnaise to reduce calories while keeping the same herb-and-vinegar balance.