I'll bet you won't miss the mayonnaise with this delicious baby Dutch potato salad! The secret is to pour the dressing with the warm new potatoes so that they absorb all the delicious flavors. This gives you a delicious fresh salad with tasty herbs and lots of flavors. Delicious as a side dish at your next summer BBQ or picnic.
Baby Dutch Potato Salad
During Summer, it's BBQ time a lot of the time (at least in our family), while sharing company with family and friends. And not only do we like to grill. I love delicious fish, meat, and vegetarian recipes, but we also love the side dishes. And I showed you the delicious recipe for a couscous salad with chives and cucumber. But I bet you'll also favor this baby Dutch potato salad.
A nice and easy recipe
What I like most about this recipe is that its plain simple. You'll only need to cook the baby potatoes. Then marinate them and leave them in the refrigerator to absorb all flavors. And before serving, you'll mix some fresh herbs through your salad.
What do you need for a new potato recipe?
To prepare this baby Dutch Potato Salad, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Dutch Baby Potatoes - Golden yellow potatoes (Baby Gold Potatoes). New potatoes or baby red potatoes will also do.
- Wine vinegar and olive oil - Gives a nice vinaigrette.
- Mustard - use smooth yellow mustard. It gives the vinaigrette a bit of spice.
- Chives and parsley - These greens will make this Dutch potato salad even better. You could also substitute them with dill, rosemary, or thyme.
Why use baby potatoes?
You can find baby potatoes in the supermarket, peeled and ready to cook.
But when they're in season, you can also find unpeeled new potatoes at the potato department. And because they are in season, they also have a lot of flavors (everything that's in the season got the best taste). So if you can get your hand on them, make sure to try this salad!
How to make an Easy Homemade Potato Salad
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make a dressing by mixing vinegar, mustard, and olive oil and flavor it with salt and pepper.
- Wash the potatoes and cook until done. Drain and let them stand for 10 minutes. Then, cut them in half and put them in a bowl.
- Add the dressing to the warm potatoes and mix well. Put the baby Dutch potato salad into the refrigerator for at least one hour.
- Before serving, add the sliced chives and parsley. Mix and serve.
Marinate your New Potatoes
Marinate this salad with white wine vinegar and a dash of mustard. You'll also add fresh herbs and a delicious olive oil (and get the best you can, because this will give a lot of flavors).
The flavors are better absorbed by adding the dressing when the potatoes are warm. And that will make the difference between a delicious and a superb salad!
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
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Baby Dutch Potato Salad
Ingredients
- 2½ pounds Golden Yellow potatoes
3 tablespoons white wine vinegar- 1 tablespoon mustard
1 teaspoon salt
⅛ teaspoon ground black pepper ground 
½ cup olive oil extra virgin- 10 stalks chives in small slices
- 10 stems parsley in small slices
Ingredients you need per step are listed below the step in Italic
Instructions
- Wash the potatoes and clean them.2½ pounds Golden Yellow potatoes
- Put the potatoes in a large saucepan with water (make sure the potatoes are below water level).
- Bring the potatoes to a boil and let them simmer for 15 minutes.
- Drain the potatoes and let them stand for five to ten minutes until you can touch them with your hands.
- Cut the potatoes in half and place them in a bowl.
- Combine the vinegar, mustard, and olive oil in a second bowl. Mix into a dressing and bring that to taste with salt and pepper.3 tablespoons white wine vinegar, 1 tablespoon mustard, 1 teaspoon salt, ½ cup olive oil, ⅛ teaspoon ground black pepper
- Pour the dressing over the (still hot) potatoes and mix well.
- Let the salad, covered with plastic wrap, cool in the refrigerator (for at least 1 hour).
- Before serving, toss the herbs with the potato salad.10 stalks chives, 10 stems parsley
Notes
- In advance - This salad can be prepared in advance. Cook the new potatoes up to 2 days ahead and add the dressing. Cover with plastic foil and store in the refrigerator. Add the fresh herbs before serving.
- Refrigerator - You can store the Dutch baby potato salad in the fridge for up to 3 days.
- Freezer - You can also freeze the baby potato salad. The structure will be slightly different due to the freezing, but the flavors will still be amazing. Put the potatoes in a freezer box and cover it with a lid. That way, you can freeze your salad for up to 3 months. Make sure you take the potato salad out of the freezer a day before serving. You can't heat it, so let it thaw in the refrigerator.
Liz says
I made this last summer and had to hunt down your recipe again to make for Memorial Day! Your helpful tips make this a winner!
Lisa says
Easy and delicious