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New Red Potato Salad

New red potato salad with baby red potatoes and an herb vinaigrette—tossed while warm for tender, evenly coated bites. This fresh spring salad features dill, parsley, and green onions for a light, tangy finish.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Baby red potatoes salad base
  • 3 lb baby red potatoes
  • 0.25 cup olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 0.25 cup fresh dill
  • 0.25 cup fresh parsley
  • 0.25 cup green onions
  • 0.25 salt to taste
  • 0.25 black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Boil and cool the potatoes
  1. Bring a pot of water to a boil over high heat, then add the baby red potatoes and boil until tender, 10 to 15 minutes, with a visible simmer throughout.
  2. Drain the potatoes and cool them for 5 to 10 minutes, until they are warm but not hot to the touch, so the dressing won’t break.
Make the herb vinaigrette
  1. Whisk the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper in a bowl until smooth and glossy, about 30 to 60 seconds.
Assemble and chill
  1. Add the cooled baby red potatoes, fresh dill, fresh parsley, and green onions to the bowl and toss until evenly mixed.
  2. Pour the vinaigrette over the potatoes and toss well until every piece looks lightly coated with a sheen.
  3. Refrigerate the salad for 2 hours, covered, until chilled and the flavors meld; look for the dressing to cling to the potatoes.

Notes

For the best texture, keep the potatoes tender but not mushy—if a fork meets slight resistance, they’ll finish perfectly after chilling. Store covered in the refrigerator up to 4 days; freezing is not recommended. For a lower-sodium option, use no-salt-added Dijon and reduce the added salt to taste.