Description
This recipe delivers an authentic, mouthwatering French potato salad featuring tender potatoes coated in a light, tangy Dijon vinaigrette and fresh herbs, using no mayonnaise.
Ingredients
Scale
- 2 lbs Yukon Gold potatoes, quartered
- 1/2 cup dry white wine or chicken broth
- 3 tablespoons white wine vinegar
- 2 tablespoons Dijon mustard
- 1/4 cup olive oil
- 2 shallots, finely minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, snipped
- 1 tablespoon fresh tarragon, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Place the quartered potatoes in a large pot and cover with cold, salted water. Bring to a boil and cook until the potatoes are just tender when pierced with a fork, about 15 to 20 minutes.
- While the potatoes cook, prepare the vinaigrette. In a small bowl, whisk together the white wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until emulsified. Stir in the minced shallots.
- Drain the cooked potatoes immediately. While the potatoes are still warm, gently place them in a large bowl.
- Pour about two-thirds of the vinaigrette over the warm potatoes. Toss gently to coat, allowing the potatoes to absorb the dressing.
- Let the potatoes sit for 10 minutes. Add the chopped eggs, if using, and the remaining vinaigrette. Toss again very carefully to avoid breaking the potatoes too much.
- Stir in the fresh parsley, chives, and tarragon. Taste and adjust salt and pepper if needed.
- Serve warm or at room temperature.
Notes
- Use Yukon Gold or similar waxy potatoes for the best texture; they hold their shape well after boiling.
- For a warm dressing effect, heat the vinaigrette slightly before pouring it over the warm potatoes.
- This salad tastes best when allowed to rest for at least 30 minutes before serving.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Boiling and Tossing
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2
- Sodium: 350
- Fat: 18
- Saturated Fat: 2.5
- Unsaturated Fat: 15.5
- Trans Fat: 0
- Carbohydrates: 26
- Fiber: 3
- Protein: 5
- Cholesterol: 50