Ingredients
Equipment
Method
Boil and cool the potatoes
- Bring a pot of water to a boil over high heat, add the potato halves, and cook until tender, 10–15 minutes. Drain the potatoes and let them cool until warm, not hot.
Make the herb vinaigrette
- Whisk the olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a bowl until smooth and combined.
Assemble and chill
- Combine the potatoes with dill, parsley, and green onions until evenly mixed.
- Pour the herb dressing over the potatoes and toss well so everything is coated with a light sheen.
- Refrigerate the potato salad for 2 hours before serving, uncovered at first then covered once chilled.
Notes
For the best fresh salad texture, let the potatoes cool slightly before dressing so they don’t turn mushy. Store in the refrigerator in a covered container for 3–4 days; freeze not recommended. For a gluten-free swap, check the Dijon mustard label for gluten-free certification.