Description
This French Potato Salad is a tangy twist on the classic, featuring tender potatoes tossed in a mustard-based vinaigrette, with fresh herbs and a light touch of olive oil. A simple, yet flavorful side dish that’s perfect for any picnic or BBQ.
Ingredients
For the Potato Salad:
- 2 pounds (900g) small waxy potatoes (such as red potatoes or fingerlings)
- 1/2 cup thinly sliced red onion (about 1 small onion)
- 1/4 cup chopped fresh parsley
- 1 tablespoon fresh dill (optional)
- Salt and freshly ground black pepper, to taste
For the Vinaigrette Dressing:
- 3 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 tablespoon capers, chopped (optional, but adds a nice briny flavor)
- 1 small garlic clove, minced (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Start by washing the potatoes thoroughly to remove any dirt. Since you’ll be leaving the skins on, it’s important to make sure they’re clean. Once washed, place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to help season the potatoes as they cook.
Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are tender when pierced with a fork, which should take about 20-25 minutes, depending on the size of the potatoes. The waxy potatoes will hold their shape and won’t fall apart as easily as starchy potatoes, making them ideal for this salad.
Once the potatoes are done, drain them in a colander and let them cool slightly. While they’re cooling, you can prepare the other ingredients.
While the potatoes are cooling, whisk together the ingredients for the vinaigrette. In a small bowl, combine the Dijon mustard, red wine vinegar, and olive oil. If you’re using garlic, finely mince the garlic clove and add it to the vinaigrette along with the capers (if using). Season the dressing with salt and freshly ground black pepper to taste. Whisk everything together until the dressing is smooth and well emulsified. Set aside.
Once the potatoes have cooled enough to handle but are still warm, slice them into bite-sized pieces. You don’t need to peel them, as the skins add texture and flavor to the salad. If you’re using smaller potatoes like fingerlings, you can slice them into rounds or wedges, but larger potatoes may need to be cut into smaller cubes.
While the potatoes are still warm, they’ll absorb the dressing more readily, enhancing the flavor of the salad.
Place the sliced potatoes in a large mixing bowl. Pour the vinaigrette dressing over the warm potatoes and gently toss to coat. Be careful not to mash the potatoes, as you want them to stay intact and firm.
Add the thinly sliced red onion, fresh parsley, and optional dill, and toss everything together. The red onion adds a nice crunch and sharpness to the salad, and the fresh herbs bring a bright, refreshing flavor. Season with more salt and pepper to taste.
French potato salad is best served at room temperature, or even slightly chilled. Let the salad rest for at least 15-20 minutes to allow the flavors to meld together. You can also refrigerate the salad for up to 2 hours before serving, which will allow the dressing to fully penetrate the potatoes and enhance the flavor.
Once the salad has rested and the flavors have had a chance to come together, it’s ready to serve. Garnish with additional fresh parsley or dill if desired, and serve as a side dish to grilled meats, seafood, or sandwiches.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 250 kcal
- Fat: 18g
- Carbohydrates: 23g
- Protein: 3g