Why not switch up your potato salad game by making this Baby Potato Salad in a Herb Vinaigrette. Great served warm or cold and perfect for all your summer entertaining.
Originally posted on July 2nd, 2015. Updated on May 20th, 2023 to include new photos, recipe tips, substitutions and frequently asked questions.
A friend introduced me to this easy and delicious potato salad years ago and it’s amazing. Fresh and simple flavours that don’t disappoint! This potato salad is referred to as a French Style Potato Salad because of a vinaigrette dressing as opposed to mayonnaise. Traditionally, I’m used to more mayonnaise based salads like the Old Fashioned Creamy Potato Salad, which are a little more indulgent. But this one is light, tangy and delicious!
What is this Potato Salad Like
- Difficulty – This salad comes together quickly and requires few ingredients. It’s easy to make, just be sure to use the correct type of potatoes!
- Taste – A must have this summer! A delicious and light potato style salad with a vinaigrette that adds a punch!
- Serving – This potato salad easily serves four people as a side dish and you could most likely stretch it to six servings. In the recipe card you can adjust servings according to how many you would like.
- Potatoes – This recipe uses small baby potatoes.
- Olive oil – I used extra virgin olive oil for the dressing.
- Vinegar – White wine vinegar adds a nice flavour but any white vinegar will work.
- Mustard – A small amount of Dijon mustard is used in the dressing.
- Honey – It’s best to use liquid honey for the dressing.
- Herbs – I used fresh parsley and dried dill.
- Garlic – A small amount of fresh minced garlic is added to the dressing for additional flavour.
- Seasoning – Sea salt and black pepper.
NOTE, The full recipe and instructions can be found at the end of the post in the recipe card.
- Cook potatoes – In a large pot of boiling water, add the potatoes and cook for about 15 minutes. Drain water, cover the potatoes and leave to continue cooking for a further 10 minutes.
- Make vinaigrette – While the potatoes are cooking, make your vinaigrette by adding the olive oil, vinegar, mustard, honey, parsley, dill, spring onions, garlic, salt and pepper in a bowl. Stir to combine and set aside.
- Combine potatoes and vinaigrette – Add the vinaigrette to the potatoes and stir well to combine. Cover and set aside until you are ready to serve them.
- Serve warm or cold – I do think these are best if they sit around for a while before serving them. If you insist on having them hot I would still do this, but reheat them in a low oven for about 20 minutes before serving them.
- Use the right potatoes – Make sure to use either baby potatoes, red potatoes or fingerling potatoes. These cook quickly, are high in starch and will hold together well.
- Don’t overcook the potatoes – Overcooking the potatoes will result in mushy potatoes. You only want to cook the potatoes until they are soft but still firm. Mine took 15 minutes.
- Make ahead herb dressing – You can prep the dressing a day ahead.
- Potatoes – I used new baby potatoes for this recipe. You could use fingerling potatoes or red potatoes.
- Herbs – I used fresh parsley and dried dill. You could use fresh dill if you have it on hand. for a flavour change you could even add fresh mint or fresh basil.
What to Serve with this Potato Salad
Potato salads are versatile and can be served at any time throughout the year. Some of My favourite ways to serve this potato salad are with the following dishes.
- Baked Salmon with a Lemon Basil Cream Sauce
- Green Olive Chicken
- Dry Rub Oven Barbecue Ribs
- Barbecue Beef Kebabs
- Grilled Shrimp with ChimiChurri Salsa
Frequently Asked Questions
Baby potatoes are potatoes that are harvested before they reach maturity. They are small, white on the inside and have a thin skin. They are used in a variety of dishes from salads to roasted potato dishes and added to stews.
Unlike mayonnaise based potato salads, this salad can be kept at room temperature up to four hours. After that time, I would recommend storing it in the fridge where it will keep up to 48 hours.
Baby Potatoes in a Herb Vinaigrette
- 2 lbs baby potatoes cut in half
- 2 tablespoons olive oil
- 2 Tablespoons white wine vinegar
- 1 Tablespoon honey
- 1 Teaspoon Dijon mustard
- 1 Teaspoon dried dill
- Fresh chopped parsley
- 2 spring onions finely chopped
- 1 clove Garlic crushed
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a large pot of boiling water, add the potatoes and cook for about 15 minutes. Drain water, cover the potatoes and leave to continue cooking for a further 10 minutes.
- While the potatoes are cooking, make your vinaigrette by adding the olive oil, vinegar, mustard, honey, parsley, dill, spring onions, garlic, salt and pepper in a bowl. Stir to combine and set aside.
- Add the vinaigrette to the potatoes and stir well to combine. Cover and set aside until you are ready to serve them.
- I do think these are best if they sit around for a while before serving them. If you insist on having them hot I would still do this, but reheat them in a low oven for about 20 minutes before serving them.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.