Description
A creamy and tangy potato salad made with tender boiled potatoes, Dijon mustard, fresh herbs, and a light vinaigrette dressing. This classic dish is perfect for picnics, barbecues, or as a side for any meal.
Ingredients
For the French-Style Potato Salad:
- 2 pounds small to medium-sized waxy potatoes (such as Yukon Gold or red potatoes)
- 1 tablespoon kosher salt (for boiling potatoes)
- 1 small shallot, finely minced
- 1 tablespoon Dijon mustard
- 2 tablespoons white wine vinegar or red wine vinegar
- ½ cup extra virgin olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh tarragon, chopped (optional, but highly recommended)
- Freshly ground black pepper, to taste
- Salt, to taste (for dressing and final seasoning)
Instructions
Start by selecting your potatoes. For this recipe, waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape well after cooking and have a creamy texture. Avoid starchy potatoes (like russets) as they tend to break apart easily when boiled.
Place the potatoes in a large pot and cover them with cold water. Add 1 tablespoon of kosher salt to the water to season the potatoes as they cook. Bring the water to a boil over medium-high heat, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are easily pierced with a fork but still firm enough to hold their shape.
Once the potatoes are cooked, drain them in a colander and allow them to cool for a few minutes. You can let them rest on the counter or speed up the cooling process by rinsing them briefly with cold water. However, avoid cooling them completely, as the potatoes should still be slightly warm when tossed with the vinaigrette. This helps the potatoes absorb the flavors of the dressing.
While the potatoes are cooling, prepare the vinaigrette. In a small bowl, whisk together the Dijon mustard and white wine vinegar. The mustard will help emulsify the dressing and add a subtle tang. Gradually whisk in the extra virgin olive oil, adding it in a slow stream to help the dressing come together smoothly.
Season the vinaigrette with a pinch of salt and freshly ground black pepper to taste. If you’re using fresh herbs like parsley and tarragon, add them to the dressing at this point, or reserve them to sprinkle over the salad later.
Once the potatoes have cooled slightly but are still warm, slice them into ¼-inch thick rounds. You can peel the potatoes if you prefer, but leaving the skins on will add texture and a more rustic appearance to the salad.
Place the warm, sliced potatoes into a large mixing bowl. Pour the vinaigrette over the potatoes and gently toss to coat. Be careful not to break the potatoes—use a spoon or your hands to toss them gently. The warmth of the potatoes helps the vinaigrette soak in, infusing them with flavor.
Allow the potato salad to rest for at least 15-20 minutes after tossing with the vinaigrette. This resting period gives the flavors time to meld together. You can serve it warm, at room temperature, or even chilled, depending on your preference.
Before serving, taste the salad and adjust the seasoning if needed. You may want to add a little more salt or pepper to taste. If you haven’t already, sprinkle the chopped fresh parsley and tarragon over the salad for an extra burst of freshness.
Transfer the potato salad to a serving dish and garnish with additional herbs if desired. This French-style potato salad is best enjoyed with grilled meats, seafood, or as part of a summer spread. It pairs beautifully with a variety of dishes and is sure to be a crowd-pleaser at your next gathering.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 200-220 kcal
- Fat: 12-14g
- Carbohydrates: 20-22g
- Protein: 3g