1tablespoonwhite wine vinegarsub regular vinegar as needed
½cupsliced green onions
freshly ground black pepper
Rinse the baby potatoes. Slice the smallest potatoes in half and any larger pieces into quarters so that all pieces are similar sizes.
Place potatoes in a medium pot. Cover with an inch of water. Stir in 1 tablespoon salt. Bring to a rapid simmer over medium-high heat. Reduce to a low simmer. Simmer uncovered until fork-tender, about 8-12 minutes. Reserve at least ½ cup potato cooking water before draining the potatoes.
Meanwhile, make the herb dressing. To a blender or food processor, add the olive oil, sliced chives, fresh dill, roughly chopped cilantro, lemon juice, lemon zest, white wine vinegar, Dijon mustard, garlic, and ¼ cup reserved potato water.
Blend the dressing until mostly smooth. Taste for salt and herbs. Add extra potato water as needed to thin the dressing to a pourable consistency.
Add the cooked potatoes to a large bowl. Toss with the herby dressing.
Cover and chill the potato salad in the fridge for at least 2 hours before enjoying, or serve immediately as a warm dish. Garnish with the green onions, additional fresh chopped herbs, and freshly ground black pepper before serving.
Baby potatoes: Any waxy potato (French fingerling, red potatoes, new potatoes) can be used. Cook time may differ based on the type of potato.
Cilantro: An equal amount of fresh parsley can be used if you don't like cilantro.
Herb amounts: I buy 1-ounce containers of fresh herbs and use about half of them in the dressing. Additional herbs can be chopped up as a garnish.
Leftovers: Refrigerate leftover potato salad in a closed container for 3-4 days.
Make-ahead instructions: Store the dressing and potatoes separately. Toss the potatoes with the dressing and garnishes just before serving.
Nutrition facts are an estimation and vary depending on the amount of salt used and ingredient brands.