Description
This French Potato Salad with Herb Mustard Vinaigrette is a vibrant and flavorful dish featuring tender baby yellow potatoes tossed in a tangy champagne vinegar and mustard vinaigrette, enhanced with fresh herbs like dill, parsley, and tarragon. Perfect as a refreshing side for any meal, this salad can be served chilled or at room temperature.
Ingredients
Scale
Potatoes
- 4 pounds baby yellow potatoes
- Salt (for boiling water)
Herbs & Aromatics
- ½ cup thinly sliced shallot
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
Vinaigrette
- ½ cup champagne vinegar
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 2 cloves garlic, pressed or minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup olive oil
Additional
- 2 tablespoons champagne vinegar (for marinating potatoes)
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly to make them easier to handle.
- Slice & Marinate: Once the potatoes are cool enough to handle, halve or quarter them depending on their size. Toss the warm potatoes with 2 tablespoons of champagne vinegar and the thinly sliced shallots. Let this mixture sit for 10 to 15 minutes to absorb the flavors.
- Make the Vinaigrette: In a bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, pressed garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the vinaigrette into a smooth dressing.
- Assemble the Salad: Add the chopped fresh dill, parsley, and tarragon to the marinated potatoes. Pour the vinaigrette over the mixture and gently toss everything until the potatoes are evenly coated with the dressing and herbs.
- Chill & Serve: Refrigerate the salad for at least 30 minutes to allow the flavors to meld. Serve the French Potato Salad chilled or at room temperature for the best taste experience.
Notes
- Use baby yellow potatoes for their creamy texture and attractive appearance.
- Ensure potatoes are warm when tossing with shallots and vinegar to better absorb flavors.
- The salad can be prepared a few hours ahead and kept refrigerated.
- Adjust mustard quantities according to your taste preference for more or less tanginess.
- Make sure to whisk the vinaigrette slowly when adding olive oil to create a proper emulsion.
- This salad pairs well with grilled meats or as a picnic side dish.
