Herby Vinaigrette Potato Salad
Tender boiled potatoes tossed in a bright, zesty vinaigrette with fresh dill, parsley, and a gentle bite of shallot. All the comfort of a classic potato salad, lightened up without mayonnaise. Perfect for picnics, barbecues, or as a simple weeknight side.
For 4 servings
- prep
Wash and halve the potatoes.
Scrub the baby potatoes clean. Cut each potato in half, keeping the skin on for texture.
- boil · ~15 min
Boil the potatoes until just tender.
1.Place halved potatoes in a pot and cover with cold water by 1 inch.2.Add 0.25 tsp salt. Bring to a rolling boil.3.Reduce heat and simmer until fork-tender, about 12-15 minutes.TIPStart in cold water for even cooking. Don't overcook — mushy potatoes won't hold their shape. - mix · ~2 min
Make the herby vinaigrette.
1.In a small bowl, whisk together olive oil, white wine vinegar, and dijon mustard until smooth.2.Add minced shallot, fresh dill, fresh parsley, a pinch of salt, and black pepper.3.Whisk vigorously until well combined.TIPWhisk just before using to keep the emulsion light. - mix · ~3 min
Drain, cool briefly, and toss.
1.Drain the potatoes in a colander. Let them sit 1-2 minutes to steam off excess moisture.2.Transfer warm potatoes to a mixing bowl.3.Pour the vinaigrette over the warm potatoes and toss gently with a spatula until every piece is coated.TIPDress the potatoes while still warm — they absorb the vinaigrette beautifully. - rest · ~10 min
Rest and serve at room temperature.
Let the salad sit for at least 10 minutes before serving to let the flavors meld. Toss once more right before spooning into a serving bowl.
TIPThis salad tastes best at room temperature. If made ahead, pull it from the fridge 20 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Start potatoes in cold water for even cooking from edge to center.
- 2Dress the potatoes while they are still warm to maximize vinaigrette absorption.
- 3Let the dressed salad rest 10 minutes before serving so the flavors meld.
- 4If making ahead, refrigerate and bring to room temp 20 minutes before serving.
- 5For a creamier texture, mash a few potato pieces before adding the vinaigrette.
- 6Taste the vinaigrette before pouring; adjust salt or vinegar to your preference.
Adapt it for your goals.
Low-oil
Reduce olive oil to 1 tablespoon and increase white wine vinegar by 1/2 tablespoon. The salad becomes sharper and lighter, ideal for lower-fat diets.
high proteinHigh-protein
Fold in 200g of drained canned chickpeas or flaked smoked mackerel to turn the side into a complete lunch. The vinaigrette and herbs complement both additions.
veganVegan
This recipe is already vegan as written (no dairy or eggs). Ensure the Dijon mustard is labeled vegan (some brands use wine-based ingredients, which are fine).
extra herbyExtra-herby
Add 1 tablespoon each of fresh chopped chives and tarragon. The tarragon brings a subtle anise note that pairs beautifully with the Dijon vinaigrette.
Why this is on our healthy list.
Heart-Healthy Olive Oil
Olive oil is rich in monounsaturated fats and antioxidants, which support cardiovascular health and may reduce inflammation.
Low-Calorie Dressing
The vinaigrette uses far less oil than a mayonnaise-based dressing, cutting calories and fat without sacrificing flavor.
Vitamin-Rich Fresh Herbs
Dill and parsley provide a good source of vitamins A, C, and K, along with immune-supportive antioxidants.
Gut-Friendly Fermented Mustard
Dijon mustard contains small amounts of beneficial live cultures from fermentation, which may support a healthy gut microbiome.
Frequently asked questions
Yes, Yukon Gold or red potatoes cut into 1-inch chunks work well. Avoid starchy Russets as they tend to fall apart during boiling.
