Description
Classic French-Style Potato Salad is a light, elegant twist on the traditional, made without mayo. Tossed in a tangy vinaigrette with shallots, herbs, and tender potatoes, it’s perfect for potlucks, cookouts, or a refined dinner side.
Ingredients
- 2 pounds Yukon Gold or fingerling/new potatoes
- 2–3 medium shallots, finely minced
- 1/4–1/2 cup chopped fresh parsley and chives
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 3/4 cup extra virgin olive oil (or neutral oil)
- Salt and freshly ground black pepper, to taste
- Optional additions: minced garlic, pinch of sugar or honey, fresh lemon juice, tarragon, dill, or thyme
Instructions
- Wash and optionally peel potatoes. Cut into 1-inch pieces.
- Place potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until just fork-tender. Drain and steam-dry briefly.
- While still warm, transfer potatoes to a bowl and drizzle with two-thirds of the vinaigrette. Toss gently to coat.
- Add minced shallots and chopped herbs. Toss again gently.
- Make vinaigrette: whisk vinegar, mustard, salt, and pepper. Slowly whisk in oil until emulsified. Taste and adjust.
- Let salad sit at room temperature for 30 minutes or refrigerate 1–2 hours (or overnight). Bring to room temperature before serving.
- Before serving, toss with remaining vinaigrette and garnish with extra herbs if desired.
Notes
- Add halved cherry tomatoes or blanched green beans for a colorful summer version.
- Mix in chopped cornichons or capers for extra tang.
- Fresh dill pairs beautifully with fish entrées.
- Roasted squash makes a delicious winter twist.
- Store vinaigrette separately if preparing more than a day ahead.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
