Description
A classic French-style potato salad featuring tender baby potatoes tossed in a tangy mustard vinaigrette with fresh herbs. This side dish is light, flavorful, and perfect for picnics or outdoor gatherings, as it contains no mayonnaise and can be served warm, at room temperature, or chilled.
Ingredients
Scale
Potatoes
- 2 pounds baby potatoes (Yukon Gold or red), halved or quartered
- 1 tablespoon salt (for boiling water)
Dressing
- ¼ cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 2 teaspoons whole grain mustard
- 1 small shallot, finely minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Herbs and Extras
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill or tarragon, chopped
- 2 tablespoons capers or chopped cornichons (optional)
Instructions
- Boil the Potatoes: Place the halved or quartered baby potatoes in a large pot and cover them with cold water seasoned with 1 tablespoon of salt. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook the potatoes for 12–15 minutes until they are fork-tender but not falling apart. Drain the potatoes and allow them to cool slightly while still warm.
- Prepare the Dressing: In a large mixing bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, whole grain mustard, and finely minced shallot. Season the mixture with ½ teaspoon salt and ¼ teaspoon black pepper, blending well to create a balanced vinaigrette.
- Toss Potatoes with Dressing: While the potatoes are still warm, add them to the bowl with the vinaigrette. Gently toss the potatoes to ensure they are evenly coated with the dressing, allowing them to absorb the flavors effectively.
- Add Fresh Herbs and Extras: Stir in the chopped parsley and dill or tarragon. If desired, add capers or chopped cornichons for an additional burst of flavor and texture.
- Rest and Serve: Let the potato salad sit for 15 to 30 minutes before serving. This resting time allows the flavors to meld beautifully. Serve the salad warm, at room temperature, or chilled according to your preference.
Notes
- Dress the potatoes while still warm to allow them to absorb the vinaigrette fully for enhanced flavor.
- This salad contains no mayonnaise, making it a fantastic option for picnics or outdoor events where keeping dishes cool can be challenging.
- Use fresh herbs like parsley and dill or tarragon to add aromatic complexity to the salad.
- Capers or cornichons add a nice briny contrast but are optional if you prefer a milder flavor.
