A delicious little potato salad with a light vinaigrette dressing and fresh basil, dill, and parsley. Ready in 30 minutes!

15 mins
15 mins


  • Large pot
  • Jar


  • 1.5 lbs Little Fingerlings™ Little Potatoes
  • 2 Tbsp white wine
  • 2 Tbsp white wine vinegar
  • 1/2 tsp Dijon mustard
  • 1 tsp kosher salt
  • (To taste) black pepper, freshly ground
  • 6 Tbsp extra virgin olive oil
  • 3 small scallions, minced
  • 2 Tbsp fresh dill, minced
  • 2 Tbsp fresh parsley, minced
  • 2 Tbsp fresh basil, minced


  • Step 1

    Bring a large pot of salted water up to a boil. Add the potatoes and cook for 15 minutes.

  • Step 2

    Drain and allow to cool enough to handle. Cut into thirds and place into a bowl.

  • Step 3

    While still warm add the white wine and toss gently. The potatoes will soak up the wine.

  • Step 4

    Meanwhile, mix the vinegar, oil, mustard, salt and pepper in a jar and shake vigorously.

  • Step 5

    Pour the dressing over the potatoes, add the herbs and scallions and toss. Add more salt and pepper if desired.

  • Step 6

    Serve warm or at room temperature. Can be refrigerated and brought back up to room temperature before serving.