Herb-Infused New Potato Salad with Dill Vinaigrette

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A refreshing take on potato salad featuring small new potatoes, fresh dill, and a tangy vinaigrette that's perfect for warm-weather gatherings. This American-inspired salad recipe, ready in about 35 minutes, pairs New potatoes, Olive oil, Dill into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 220 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs New potatoes
• 2 tbsp Olive oil
• 2 tbsp Dill
• 1/4 cup Mayonnaise
• 1 tbsp Lemon juice
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp Chives

Instructions

1. Step 1: Place 2 lbs halved new potatoes in a large pot and cover with cold water. Add 1/2 tsp salt and bring to a boil over medium-high heat. Cook for 12-15 minutes until tender when pierced with a fork, then drain and cool to room temperature.
2. Step 2: In a small bowl, whisk together 2 tbsp olive oil, 2 tbsp chopped dill, 1/4 cup mayonnaise, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
3. Step 3: Gently toss cooled potatoes with the vinaigrette until evenly coated. Sprinkle with 1 tbsp chopped chives and chill for at least 30 minutes before serving to allow flavors to meld.