Description
A classic French potato salad featuring tender baby yellow potatoes tossed in a tangy mustard vinaigrette with fresh herbs, shallots, and a delicate balance of champagne vinegar and Dijon mustards for an authentic and flavorful side dish.
Ingredients
Scale
Potatoes
- 4 pounds baby yellow potatoes
- Salt (to taste for boiling water)
Mustard Vinaigrette
- 1/2 cup champagne vinegar (divided)
- 1/2 cup thinly sliced shallot
- 2 tablespoons fresh, chopped dill
- 2 tablespoons fresh, chopped parsley
- 1 tablespoon fresh, chopped tarragon
- 1 tablespoon (heaping) Dijon mustard
- 1 tablespoon (heaping) whole grain mustard
- 2 cloves garlic, pressed through garlic press
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup olive oil
Instructions
- Prep Ingredients: Begin by gathering and prepping all potato salad ingredients to ensure they are ready and organized for efficient cooking and assembling.
- Cook Potatoes: Add baby potatoes to a large pot and cover with water by about an inch. Salt the water generously until it tastes like the ocean, then bring to a boil over high heat.
- Simmer Potatoes: Once boiling, reduce heat to medium and let potatoes gently simmer for 25-27 minutes or until tender when pierced with a fork. Drain and cool slightly to handle.
- Prepare Vinaigrette Ingredients: While potatoes cook, prep all mustard vinaigrette ingredients so they are ready to combine.
- Make Mustard Vinaigrette: In a food processor bowl, add all vinaigrette ingredients except olive oil. Blend until combined, then with processor running, slowly drizzle in olive oil to emulsify completely. Transfer vinaigrette to a bowl or jar.
- Slice Potatoes: Once potatoes are cool enough to handle, cut each potato in half and place in a large bowl. Drizzle over 2 tablespoons of champagne vinegar and let sit about 10 minutes while still warm to absorb flavor.
- Toss Salad: Add shallots and most of the chopped herbs (reserving some for garnish) to the warm potatoes. Pour half to three-quarters of the mustard vinaigrette over and gently toss to coat evenly. Adjust seasoning with salt, pepper, and additional vinaigrette as needed.
- Serve: Spoon the French potato salad into a serving bowl or platter. Garnish with reserved herbs and serve warm, at room temperature, or chilled, according to preference.
Notes
- Salting the potato boiling water generously is key for seasoning the potatoes internally.
- Letting the potatoes sit with vinegar while warm helps them absorb flavor deeply.
- The vinaigrette can be made ahead and stored in the fridge for up to a day.
- This salad can be served warm, room temperature, or chilled, making it versatile for different occasions.
- Adjust the herbs to your taste or include fresh chives or basil for variation.
