Description

French Potato Salad is a fresh, tangy, and herb-packed version of the classic. Instead of mayo, it’s tossed in a simple mustard vinaigrette and finished with lots of fresh herbs. It’s the perfect side dish for picnics, BBQs, or a light lunch.

Ingredients

2 pounds small waxy potatoes (Yukon gold or red), halved or quartered
1 tablespoon salt (for boiling water)
1/4 cup extra virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon whole grain mustard (optional)
2 small shallots, finely chopped
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon (optional but authentic)

Salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce heat, and simmer until fork-tender, about 15–20 minutes.

Drain and let potatoes cool just slightly—best to dress them while still warm.

In a small bowl, whisk together olive oil, vinegar, Dijon mustard, and whole grain mustard (if using). Season with salt and pepper.

In a large bowl, gently toss warm potatoes with shallots and vinaigrette until coated.

Let the salad sit for 10–15 minutes to soak up the flavors.

Toss in chopped herbs just before serving.

Serve warm, at room temperature, or chilled—it’s delicious all three ways.

Notes

Taste improves as it sits—perfect for making ahead.
If you like a little crunch, add thinly sliced radishes or celery.

Great with grilled chicken, salmon, or quiche.