I’ll bet you won’t miss the mayonnaise with this tangy, herb-forward Baby Dutch Potato Salad. The trick is to add the vinaigrette while the new potatoes are still warm so they soak up the flavors. The result is a fresh, flavorful salad packed with herbs—perfect as a side for summer BBQs, picnics, or family meals.
Baby Dutch Potato Salad
Summer means grilling, gatherings, and easy sides that travel well. This Baby Dutch Potato Salad is simple to prepare and bright in flavor. Rather than a heavy mayonnaise base, it uses a white wine vinegar and olive oil vinaigrette combined with mustard and fresh herbs for a lighter, more vibrant taste. Serve it alongside grilled fish, vegetables, or your favorite BBQ mains.
A Nice and Easy Recipe
This salad is remarkably straightforward: boil the baby potatoes until tender, let them cool briefly, then coat them in the dressing while they are still warm. Refrigerate to let the flavors meld, and finish with fresh herbs before serving. It keeps well and can be prepared in advance for stress-free entertaining.
Ingredients for New Potato Salad
Below are the ingredients used in this recipe. Quantities and full instructions are listed in the recipe section.
- Golden Yellow baby potatoes (new potatoes or baby red potatoes also work)
- White wine vinegar and extra virgin olive oil for the vinaigrette
- Mustard (smooth yellow mustard) to add depth and a touch of spice
- Chives and parsley for fresh herbal brightness (can substitute dill, rosemary, or thyme)
Why Use Baby Potatoes?
Baby or new potatoes have thin skins, a tender texture, and concentrated flavor—especially when they are in season. They cook quickly and hold their shape well in salads, giving a pleasing bite and attractive appearance without much effort.
How to Make an Easy Homemade Potato Salad
Follow these clear steps for reliable results. The full printable recipe with exact measurements, servings and nutritional information is included below.
- Make a simple dressing by whisking together white wine vinegar, mustard, olive oil, salt and a pinch of ground black pepper.
- Wash the potatoes and simmer them in a pot of water until tender, about 15 minutes. Drain and let stand for 5–10 minutes so they are cool enough to handle but still warm.
- Cut the potatoes in half and place them in a bowl. Pour the dressing over the warm potatoes and toss gently to coat evenly.
- Cover and refrigerate the salad for at least one hour to allow the flavors to meld and the potatoes to absorb the vinaigrette.
- Just before serving, fold in finely sliced chives and parsley for freshness and color.
Marinate Your New Potatoes
Pouring the dressing over warm potatoes helps them absorb the vinaigrette so the seasoning penetrates rather than sits on the surface. Use a good quality extra virgin olive oil for the best flavor—this is a simple salad, so every ingredient matters.
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Recipe
Baby Dutch Potato Salad
A light, no-mayo potato salad made with a white wine vinegar vinaigrette, mustard and fresh herbs. Ideal for summer BBQs and picnics.
Prep Time: 10 mins • Cook Time: 15 mins • Cooling: 1 hr • Total: 1 hr 25 mins
Servings: 6 persons • Calories: 317 kcal per serving
Course: Salad, Side Dish • Cuisine: American, Dutch
Ingredients
- 2½ pounds Golden Yellow baby potatoes
- 3 tablespoons white wine vinegar
- 1 tablespoon mustard (smooth yellow)
- 1 teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup extra virgin olive oil
- 10 stalks chives, finely sliced
- 10 stems parsley, finely chopped
Instructions
- Wash and clean the potatoes.
- Place potatoes in a large saucepan, cover with water and bring to a boil. Simmer for about 15 minutes or until tender.
- Drain and let the potatoes rest for 5–10 minutes until cool enough to handle but still warm.
- Cut the potatoes in half and transfer to a mixing bowl.
- Whisk together the vinegar, mustard, salt, pepper and olive oil in a separate bowl to make the dressing.
- Pour the dressing over the warm potatoes and toss gently to coat.
- Cover and refrigerate for at least 1 hour so the potatoes absorb the flavors.
- Before serving, stir in the chives and parsley. Adjust seasoning to taste and serve chilled or at cool room temperature.
Notes & Tips
Potatoes: Golden Yellow baby potatoes hold their shape well. Let the potatoes cool slightly before cutting to avoid overly moist pieces and to protect your hands.
Dressing: Adding the dressing while the potatoes are still warm helps the flavors to penetrate. Use a good quality olive oil for best results.
Herbs: Add fresh herbs just before serving so they stay bright. Chives and parsley are classic here; dill, rosemary or thyme are good alternatives.
Storage: The salad can be prepared in advance. Cook the potatoes up to 2 days ahead and add the dressing, keeping the herbs separate until serving. Refrigerate for up to 3 days. You can freeze cooked potatoes, but texture may change; thaw in the refrigerator before serving.
Nutritional note: Values shown are per serving when the recipe serves six.
Nutrition (per serving)
- Calories: 317 kcal
- Carbohydrates: 29 g
- Protein: 4 g
- Fat: 21 g (Saturated Fat: 3 g)
- Sodium: 428 mg
- Fiber: 4 g • Sugar: 1 g
- Vitamin A: 213 IU • Vitamin C: 36 mg • Iron: 2 mg
More Salad Ideas
Try this potato salad alongside bright citrus salads, melon and berry combinations, or a green salad with smoked chicken and pesto for a full summer spread.
