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Close up herbed potato salad
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5 from 5 votes

Herbed Potato Salad

Embrace the summer's freshest herbs with this flavorful potato salad.
Prep Time15 mins
Cook Time35 mins
Refrigerating Time1 hr
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: American
Keyword: dairy free, gluten free, make ahead, side dish, summer
Servings: 4 people
Author: Sarah


  • 2 pounds baby red and gold potatoes scrubbed
  • 3 tablespoons chicken stock
  • 2 tablespoons champagne vinegar
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 cup olive oil
  • 1 1/2 teaspoons kosher salt
  • ΒΌ cup scallions thinly sliced
  • 2 tablespoons parsley roughly chopped
  • 2 tablespoons basil chiffonade
  • 2 tablespoons chives thinly sliced


  • Heat a large pot of water to boiling. Season with salt and add potatoes. Cook for 20 minutes until just cooked through.
  • Drain in a colander and place a towel over top. Steam for 15 minutes and remove the towel. Once cool enough to handle, cut the potatoes in half and place them in a medium bowl with the chicken stock. Stir gently to combine and set aside.
  • In a small bowl, whisk together both vinegars, mustard, and salt. Slowly stream in the olive oil while whisking to create a vinaigrette. Pour the vinaigrette over the potatoes and add the chopped scallions and herbs. Refrigerate for at least one hour, and serve warm or at room temperature.