If you’ve ever wanted to elevate a classic side dish to something truly special, this French Potato Salad with Herb Mustard Vinaigrette Recipe is exactly what you need. It’s the perfect harmony of tender baby yellow potatoes paired with a bright, tangy vinaigrette so rich with fresh herbs and mustard flavors that each bite feels like a celebration. Whether you’re hosting a summer picnic or need a standout dish for dinner, this salad bursts with freshness while offering an inviting texture that’s both creamy and crisp. Trust me, once you make this salad, it won’t just be a side—it’ll be the star of your meal.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is your first step toward creating a French Potato Salad with Herb Mustard Vinaigrette Recipe that’s truly bursting with flavor and color. Each component plays a specific role in balancing the salad’s texture, brightness, and earthiness.
- 4 pounds baby yellow potatoes: Their creamy texture and smooth skin make them perfect for absorbing the vinaigrette.
- Salt (for boiling water): Enhances the potatoes’ natural flavor while cooking.
- ½ cup thinly sliced shallot: Adds a subtle, sweet onion flavor with a pleasant crunch.
- 2 tablespoons fresh chopped dill: Contributes a fresh, grassy note that brightens the dish.
- 2 tablespoons fresh chopped parsley: Brings a clean, slightly peppery flavor and vivid green color.
- 1 tablespoon fresh chopped tarragon: Adds an anise-like, aromatic touch that deepens complexity.
- 2 tablespoons champagne vinegar: Gives a crisp acidity that lifts the potatoes and herbs.
- ½ cup champagne vinegar (for vinaigrette): Ensures the dressing is lively and balanced.
- 1 heaping tablespoon Dijon mustard: Delivers creaminess with a subtle sharpness that emulsifies the dressing beautifully.
- 1 heaping tablespoon whole grain mustard: Adds texture and a mild tang.
- 2 cloves garlic, pressed or minced: Provides warmth and depth without overpowering.
- 1 teaspoon salt: Elevates all the flavors in the vinaigrette.
- ½ teaspoon black pepper: A gentle peppery kick that balances acidity.
- 1 cup olive oil: Brings richness and smoothness to the vinaigrette, coating every potato piece perfectly.
How to Make French Potato Salad with Herb Mustard Vinaigrette Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a roaring boil. Adding salt here enhances the potatoes’ natural flavor as they cook. Drop your baby yellow potatoes into the pot and cook them until they’re fork-tender, which usually takes about 15 to 20 minutes. It’s important not to overcook them since you want tender yet firm potatoes that hold their shape in the salad. Once done, drain the potatoes and allow them to cool just enough to handle.
Step 2: Slice and Marinate
After the potatoes have cooled enough, cut them in halves or quarters depending on their size to create bite-sized pieces perfect for a salad. Place these warm potatoes in a large bowl and toss with 2 tablespoons of champagne vinegar and the thinly sliced shallots. This step lets the potatoes soak up a gentle tang from the vinegar while the shallots add a bit of sweet crunch. Let this mixture rest for 10 to 15 minutes so the flavors meld beautifully.
Step 3: Make the Herb Mustard Vinaigrette
Time to whip up the heart of the French Potato Salad with Herb Mustard Vinaigrette Recipe: the dressing! In a bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, garlic, salt, and black pepper until combined. Slowly drizzle in the olive oil while whisking vigorously—this gradual process emulsifies the vinaigrette, creating a silky, well-blended dressing ready to coat those potatoes in flavor.
Step 4: Assemble the Salad
Add your freshly chopped dill, parsley, and tarragon to the marinated potatoes. Pour the vinaigrette over everything and gently toss until every potato piece is beautifully coated. The fresh herbs inject vibrancy and a fragrant note that brings this salad to life. Be gentle while mixing to keep the potatoes intact and ensure every bite bursts with herbaceous, mustardy goodness.
Step 5: Chill and Serve
For the best flavor and texture, refrigerate your French Potato Salad with Herb Mustard Vinaigrette Recipe for at least 30 minutes before serving. This chilling period allows the potatoes to fully absorb the vinaigrette’s tangy, herby character. Serve chilled or at room temperature — both ways taste fantastic and make this a versatile side for any occasion.
How to Serve French Potato Salad with Herb Mustard Vinaigrette Recipe
Garnishes
To add that extra wow factor, sprinkle a few fresh herb sprigs like dill and parsley on top just before serving. A handful of thinly sliced radishes or a scatter of toasted nuts can also lend crunch and a pop of color that brightens the presentation.
Side Dishes
This French Potato Salad pairs wonderfully with grilled meats such as chicken or steak, as well as alongside seafood like salmon or shrimp. It’s also a crowd-pleaser with charcuterie boards or alongside crusty artisan bread for a casual yet refined meal.
Creative Ways to Present
Serve the salad in charming ceramic bowls or glass jars for picnics or buffets. For a unique twist, try layering the salad in a trifle dish with alternating layers of fresh greens or roasted vegetables — it makes for a stunning visual and a playful eating experience.
Make Ahead and Storage
Storing Leftovers
You can store leftover French Potato Salad with Herb Mustard Vinaigrette Recipe in an airtight container in the refrigerator for up to three days. The flavors continue to develop as it sits, but it’s best enjoyed within this timeframe to maintain the salad’s fresh and vibrant character.
Freezing
Freezing this salad isn’t recommended because the potatoes tend to become mushy after thawing, and the vinaigrette’s texture can change. It’s best to enjoy this salad fresh or within a few days refrigerated for optimal flavor and texture.
Reheating
If you prefer your potato salad slightly warm, gently reheat leftovers in a microwave or on the stovetop, stirring occasionally. However, keep in mind the vinaigrette’s bright acidity and herbs shine best when the salad is served chilled or at room temperature.
FAQs
Can I use a different type of potato for this recipe?
While baby yellow potatoes are ideal due to their creamy texture and ability to hold shape, you can substitute with fingerlings or Yukon gold potatoes. Just be sure not to overcook them to avoid a mushy salad.
Is this salad suitable for meal prep?
Absolutely! This salad keeps well for a couple of days in the fridge and actually tastes better as flavors meld. Just be sure to store it airtight and give it a gentle toss before serving.
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made a day ahead and stored in a sealed jar in the refrigerator. Bring it to room temperature and whisk again before tossing with potatoes.
What herbs work best if I can’t find tarragon?
If tarragon is not available, try substituting with fresh basil or chervil for a different but equally delightful herbal note.
Should the salad be served cold or room temperature?
This French Potato Salad with Herb Mustard Vinaigrette Recipe is versatile and delicious both ways. Serving it slightly chilled lets the flavors meld nicely, while room temperature enhances the mustard’s tang.
Final Thoughts
There’s something incredibly comforting and satisfying about a well-crafted French Potato Salad with Herb Mustard Vinaigrette Recipe, and I’m excited for you to try this one at home. It’s simple to prepare yet complex in flavor, making it a perfect companion for all your meals, from casual family dinners to elegant gatherings. Dive in and enjoy every tangy, herby bite—you’re going to love it!
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French Potato Salad with Herb Mustard Vinaigrette Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Description
This French Potato Salad features tender baby yellow potatoes tossed in a vibrant herb mustard vinaigrette with fresh dill, parsley, and tarragon. The potatoes are boiled to perfection, marinated briefly with shallots and champagne vinegar, and then dressed with a flavorful emulsified vinaigrette, resulting in a refreshing and elegant salad perfect for gatherings or as a side dish.
Ingredients
Potatoes and Marinade
- 4 pounds baby yellow potatoes
- Salt (for boiling water)
- ½ cup thinly sliced shallot
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
- 2 tablespoons champagne vinegar (for potato marinade)
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
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a rolling boil. Add the baby yellow potatoes and cook them until they are fork-tender, which typically takes about 15 to 20 minutes. Once tender, drain the potatoes and let them cool slightly until they can be handled comfortably.
- Slice & Marinate: When the potatoes are cool enough to handle, cut them into halves or quarters depending on their size. Transfer the warm potatoes to a bowl and toss them with 2 tablespoons of champagne vinegar and the thinly sliced shallots. Allow this mixture to sit for 10 to 15 minutes so the potatoes absorb the flavor of the vinegar and shallots.
- Make the Vinaigrette: In a separate bowl, whisk together the remaining ½ cup champagne vinegar, Dijon mustard, whole grain mustard, minced garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to create a smooth, emulsified vinaigrette that binds all the ingredients together.
- Assemble the Salad: Add the freshly chopped dill, parsley, and tarragon to the bowl with the marinated potatoes. Pour the prepared vinaigrette over the herb-potato mixture and toss gently but thoroughly until everything is well coated.
- Chill & Serve: For the best flavor, refrigerate the potato salad for at least 30 minutes before serving. It can be enjoyed chilled or at room temperature depending on preference.
Notes
- Use baby yellow potatoes for their creamy texture and natural sweetness.
- Marinating the potatoes while still warm helps them absorb the flavors better.
- The champagne vinegar can be substituted with white wine vinegar if unavailable.
- Make sure to whisk the vinaigrette slowly while adding olive oil for proper emulsification.
- This salad can be served as a side dish with grilled meats or as a light vegetarian entree.
- Leftovers keep well refrigerated for up to 2 days.
