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Herb and Vinegar Potato Salad in earthenware bowl with serving fork.
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Herb and Vinegar Potato Salad

Tangy and full of fresh flavor, Herb and Vinegar Potato Salad is a refreshing change from mayonnaise-based versions. Creamy potatoes soak up a bright vinaigrette, and fresh herbs add garden-fresh flavor. It’s easy to make ahead, tastes even better after it sits, ready in about 45 minutes, and is perfect for cookouts, potlucks, and easy summer dinners!
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Side Dishes - Salads
Cuisine: American, French
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 pounds baby red or yellow potatoes or a combination, cut into 1/2-inch cubes
  • Salt
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white wine vinegar
  • 2 tablespoons coarse-grain mustard
  • 1 tablespoon fresh lemon juice
  • Freshly ground black pepper to taste
  • 2 large shallots thinly sliced
  • 5 cocktail dill pickles or cornichons sliced (approximately 1/2 cup)
  • 1 tablespoon drained capers coarsely chopped
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 1/4 cup chopped fresh chives

Instructions

  • Place the potatoes in a saucepan and cover with water. Add 1 tablespoon of salt.
  • Bring to a boil, reduce the heat to medium, and cook for 15-20 minutes or until you can easily pierce the potatoes with the tip of a paring knife.
  • Drain the potatoes in a colander, transfer to a large mixing bowl, and set aside to cool.
  • Whisk together the olive oil, white wine vinegar, mustard, lemon juice, and salt and black pepper to taste.
  • Add the shallots, pickles, capers, parsley, dill, chives, and the vinaigrette.
  • Gently toss everything together. Adjust to taste with vinegar, oil, and salt.
  • Serve immediately.

Notes

SUBSTITUTIONS:
  • Can substitute Dijon mustard for the coarse-grain mustard. If you have yellow mustard seeds in your pantry, add a teaspoon or two for texture.
 
TIPS:
  • Cut the potatoes into uniform pieces for even cooking and a prettier salad.
  • Start the potatoes in cold, well-salted water so they cook evenly throughout.
  • Cook just until fork-tender so the potatoes hold their shape.
  • Toss the potatoes with the vinaigrette while still warm so they absorb more flavor.
  • If making ahead, refresh with a splash of vinegar, olive oil, or salt before serving if needed.
     
 
MAKE AHEAD:
  • Can be made 1 day ahead of your event. Taste it before serving and adjust as necessary with a splash of vinegar or salt. The herbs stay green, but the shallot will soften up. If you prefer it to stay crunchy, add it on the day of or right before serving. Let it sit at room temperature for 30 minutes or so and garnish with more fresh herbs just before serving.

Nutrition

Serving: 1 | Calories: 210kcal | Carbohydrates: 20g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 102mg | Potassium: 593mg | Fiber: 3g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 2mg