Lake Isle Press

Herbed New Potato Salad

New potatoes are just young potatoes--they're harvested early and are small in size. They are very sweet and tender and do not need peeling, which makes them perfect for potato salad. This salad is made with a Dijon vinaigrette, and is best when it's served warm or at room temperature.

Herbed New Potato Salad


    Serves 6
  • 2 pounds new potatoes, such as fingerling, red, and/or purple

  • 2 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • Salt and pepper
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh dill


To make the vinaigrette, in a small bowl, whisk the vinegar, oil, mustard, and salt and pepper to taste, then add the chopped herbs.

Fill a large pot with cold water, add the potatoes and bring to a boil.  Reduce heat to medium and cook, uncovered, for 10 to 15 minutes, depending on the size of the potatoes, until they are tender and can be easily pierced with a knife.  Remove pot from heat; drain.  Set potatoes aside and let them cool just enough to handle, about 5 minutes.  Slice the warm potatoes in half and place them in a serving bowl.  Gently toss with the vinaigrette before serving.

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