Ingredients
Equipment
Method
Cook and cool potatoes
- Bring a large pot of water to a boil in a Dutch oven, then add the baby red potatoes. Boil for 10–15 minutes, or until the potato halves are tender when pierced, with a visible fork-tender center.
- Drain the potatoes in the Dutch oven and let them cool. Set them aside for 5–10 minutes so they stop steaming and feel warm, not hot.
Mix herb vinaigrette
- Whisk together olive oil, red wine vinegar, and Dijon mustard with salt and pepper in the bowl you’ll use for dressing. Whisk for 30–60 seconds until smooth and slightly thickened, with the mustard fully blended.
Assemble salad
- Add the cooled potatoes to the dressing and toss to coat evenly. Toss for 1–2 minutes until the surfaces look glossy and speckled with herbs.
- Fold in dill, parsley, and green onions. Toss just until distributed, so herbs remain bright green and fragrant.
Chill and serve
- Transfer to a serving bowl and refrigerate for 2 hours. Chill until cold all the way through, with the dressing lightly set and flavors melded.
Notes
For the best texture, cool the boiled potatoes just enough to stop steaming before dressing so the vinaigrette clings instead of pooling. Refrigerate in a covered container for 3–4 days; freezer not recommended. For a dairy-free option, keep it as written; for a gluten-free swap, ensure any mustard brand is certified gluten-free (Dijon varies by brand).