Herbed New Potato Salad

This easy recipe is best served when the potatoes are still warm.
From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 143.
Total Time35 mins
Course: 30 - 45 Minutes to Table, Side Dishes - Potatoes
Servings: 6 servings
Author: Catherine Christiano


  • 2 pounds new potatoes, such as fingerling, red, or purple

Dijon Vinaigrette

  • 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


  • Fill a 6-quart pot with cold water, add potatoes, bring to a boil. Reduce heat to medium, cook, uncovered, 10 - 15 minutes, depending on size of potatoes, until tender when pierced with knife. Drain in colander. Allow to cool until they can be handled, about 5 minutes. 
  • Make vinaigrette by whisking together cider vinegar, olive oil, and mustard in a small bowl. Add salt and pepper to taste, then whisk in chopped herbs.
  • Slice potatoes in half and place in serving bowl. Gently toss with vinaigrette before serving.


1 pound of potatoes is sufficient for 4 people when served as a side dish.