In a large pot, add the potatoes and enough water to cover them.
Bring the pot to a boil and cook for 12 to 15 minutes or until fork-tender.
Drain and let them cool slightly until safe to handle.
Gently rub off the skins with a towel or your fingers.
Cut peeled mini potatoes in half.
Place the halved potatoes in a bowl and add the oil, vinegar, onion, dill, parsley, salt, and pepper. Toss to combine.
Serve warm or refrigerate for at least an hour before serving. Enjoy!
Notes
Leftovers Refrigerate in an airtight container for up to three days.Serving Size One serving is approximately one cup.More Flavor Add garlic or feta cheese.