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Herbed Potato Salad


  • 4 tablespoons white balsamic vinegar
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon sugar
  • 6 tablespoons extra-virgin olive oil
  • salt and pepper to taste
  • 1 1/2 pounds small, red potatoes, quartered (or cut into sixths if using larger potatoes)
  • 4 bay leaves
  • salt
  • 1/2 cup chopped fresh herbs (parsley, thyme, savory, fennel fronds or combination of herbs of choice)
  • 3/4 cup thinly sliced radishes
  • 1 fennel bulb, halved lengthwise and thinly sliced
  • 4 scallions, tops and ends trimmed, thinly sliced


For the dressing, whisk together dressing ingredients in a small bowl. Salt and pepper to taste. Set aside. 

For the salad, place potatoes and bay leaves in a saucepan, cover with one inch of water and salt generously. Bring water to a simmer over medium-high heat and adjust heat to maintain a simmer until potatoes can be easily pierced with a fork (about 7 to 10 minutes). 

Once potatoes are cooked, drain completely and pour into mixing bowl. Toss with all but two tablespoons of the dressing (save the two tablespoons of dressing for later use). Refrigerate for at least 30 minutes. 

After refrigerating, gently toss with chopped herbs, radishes, fennel, scallions and remaining two tablespoons of dressing.  

Serve and enjoy!

Oregon Live

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