Description
A classic French-style potato salad made with tender waxy potatoes, fresh herbs, and a tangy Dijon vinaigrette—light, flavorful, and perfect for any occasion.
Ingredients
- 2 pounds Yukon Gold potatoes
- 2–3 medium shallots, finely minced
- 1/4–1/2 cup fresh parsley, chopped
- 2–3 tablespoons fresh chives, chopped
- 1/4 cup white wine vinegar
- 3/4 cup olive oil or neutral oil
- 1 tablespoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
- Optional: 1 clove garlic, minced
- Optional: pinch of sugar or honey
Instructions
1. Wash and cut the potatoes into uniform bite-sized pieces.
2. Place potatoes in a pot, cover with cold salted water, and bring to a boil.
3. Simmer until tender but not mushy, then drain and let steam dry.
4. Transfer warm potatoes to a large bowl.
5. Finely mince the shallots and chop the fresh herbs.
6. In a bowl, whisk together vinegar, Dijon mustard, salt, and pepper.
7. Slowly drizzle in oil while whisking to emulsify the vinaigrette.
8. Pour two-thirds of the vinaigrette over warm potatoes and gently toss.
9. Add shallots and herbs, then toss to combine.
10. Let the salad marinate for at least 30 minutes or refrigerate for 1–2 hours.
11. Taste and adjust seasoning, adding remaining vinaigrette if needed before serving.
Notes
Use waxy potatoes like Yukon Gold or fingerlings for best texture.
Dress the potatoes while warm to help them absorb flavor.
Avoid overcooking potatoes to prevent a mushy salad.
Fresh herbs are essential—do not substitute dried.
Letting the salad rest enhances flavor development.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg