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
Scale
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.
