If you’ve been searching for that perfectly balanced summer side dish to impress friends and family, look no further than this French Potato Salad with Herb Mustard Vinaigrette Recipe. It’s a brilliant twist on the classic potato salad you know and love, featuring tender baby yellow potatoes bathed in a vibrant, tangy mustard vinaigrette loaded with fresh herbs. Every bite bursts with layers of flavor and a silky texture that pairs beautifully with a variety of mains. This recipe combines simplicity and elegance, bringing a touch of French sophistication to your table with minimal fuss.
Ingredients You’ll Need
The magic of this French Potato Salad with Herb Mustard Vinaigrette Recipe lies in its straightforward but thoughtfully chosen ingredients. Each component plays a crucial role: the potatoes offer a creamy, earthy base; the fresh herbs bring brightness and freshness; and the vinegary mustard dressing ties it all together with a lively zing.
- 4 pounds baby yellow potatoes: These small potatoes have thin skins and a waxy texture that holds up perfectly when tossed in vinaigrette.
- Salt for boiling water: Essential for seasoning the potatoes from the start, ensuring each bite is flavorful.
- ½ cup thinly sliced shallot: Adds a subtle, sweet onion flavor that mellows when marinated with vinegar.
- 2 tablespoons fresh chopped dill: Brings a bright, grassy note, complementing the creamy potatoes beautifully.
- 2 tablespoons fresh chopped parsley: Adds a fresh, slightly peppery flavor and vibrant green color.
- 1 tablespoon fresh chopped tarragon: This herb introduces a unique, anise-like flavor that elevates the salad’s complexity.
- 2 tablespoons champagne vinegar: Used initially with shallots to start flavoring the potatoes during marination.
- ½ cup champagne vinegar: The main acid in the vinaigrette, providing a delicate yet crisp acidity.
- 1 heaping tablespoon Dijon mustard: Offers smooth, tangy depth to the dressing’s base.
- 1 heaping tablespoon whole grain mustard: Adds texture and a rustic mustard bite that’s wonderfully robust.
- 2 cloves garlic, pressed or minced: Infuses a gentle pungency without overpowering the other flavors.
- 1 teaspoon salt: Balances and enhances all the seasoning in the vinaigrette.
- ½ teaspoon black pepper: Adds a subtle heat and rounded spice to the dressing.
- 1 cup olive oil: Creates a luxuriously silky vinaigrette that coats the potatoes evenly and beautifully.
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 boil. The salt is crucial here because it seasons the potatoes from within as they cook. Add your baby yellow potatoes and cook them until they are tender enough to easily pierce with a fork—usually about 15 to 20 minutes. Once done, drain and allow the potatoes to cool slightly so you can handle them without burning your fingers.
Step 2: Slice and Marinate the Potatoes
When the potatoes are just cool enough to pick up, cut them in half or quarters depending on their size. This not only makes them easier to eat but also increases their surface area to soak up the flavors. Toss these warm potatoes with 2 tablespoons of champagne vinegar and the thinly sliced shallots. Let this mixture sit for 10 to 15 minutes—it’s a small step that really lets the flavors meld wonderfully.
Step 3: Whisk Together the Vinaigrette
Grab a bowl and whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, freshly minced garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking vigorously until the vinaigrette emulsifies into a smooth, glossy dressing. This process is key to achieving that perfect harmony of tangy and creamy you expect in a great vinaigrette.
Step 4: Combine Herbs and Dressing
Next, stir in the freshly chopped dill, parsley, and tarragon to the potatoes, adding layers of fresh herbaceous aroma. Pour the vinaigrette over everything and gently toss to coat each piece thoroughly, making sure every bite will be bursting with flavor and a gorgeous glossy finish.
Step 5: Chill Then Serve
For best flavor, refrigerate the salad for at least 30 minutes before serving. This rest lets the vinaigrette and herbs infuse deeply into the warm potatoes, giving you a complex and satisfying taste experience. Serve it chilled or at room temperature depending on your preference.
How to Serve French Potato Salad with Herb Mustard Vinaigrette Recipe
Garnishes
To add a lovely finishing touch, sprinkle extra fresh herbs like dill or parsley on top just before serving. A few thinly sliced radishes or finely chopped chives can also bring crunch and a pop of color that makes the salad look as good as it tastes.
Side Dishes
This French Potato Salad with Herb Mustard Vinaigrette Recipe pairs beautifully with grilled meats, roasted chicken, or even a crisp green salad. It’s a versatile side that brightens up heavier dishes and adds a refreshing component to any summer meal.
Creative Ways to Present
For an elegant presentation, serve the salad in small individual glass bowls or arrange it on a platter garnished with lemon wedges and edible flowers. You can also use it as a hearty filling for stuffed tomatoes or lettuce wraps to add flair and creativity to your gathering.
Make Ahead and Storage
Storing Leftovers
Leftover French Potato Salad with Herb Mustard Vinaigrette Recipe keeps well in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen over time, so you might find it tastes even better the next day!
Freezing
This salad is not ideal for freezing because boiled potatoes can become mealy and change texture once thawed. For best enjoyment, stick to storing it in the fridge and consume within a few days.
Reheating
If you prefer the salad warm, you can gently reheat it in the microwave or a skillet over low heat until just warmed through. However, it is traditionally enjoyed chilled or at room temperature for the best balance of flavors and textures.
FAQs
Can I use other types of potatoes for this recipe?
While baby yellow potatoes work best due to their waxy texture and thin skins, you can experiment with fingerlings or new potatoes. Just avoid starchy potatoes like russets, as they tend to break down and become mushy.
Is it necessary to use champagne vinegar?
Champagne vinegar adds a delicate acidity that complements the herbs wonderfully, but you can substitute with white wine vinegar or apple cider vinegar if needed, keeping the flavor light and bright.
Can I prepare this salad in advance?
Absolutely! The French Potato Salad with Herb Mustard Vinaigrette Recipe benefits from sitting in the fridge for at least 30 minutes or longer to allow all the flavors to marry. Just keep it covered and enjoy within a few days.
How do I make the vinaigrette emulsify properly?
Slowly drizzle the olive oil into the vinegar and mustard mixture while whisking vigorously. This gradual incorporation helps create a smooth and creamy dressing rather than a separated one.
What can I serve with this potato salad?
This salad is wonderfully versatile and pairs well with grilled sausages, charcuterie boards, roasted chicken, or even as a side for a summery picnic with fresh bread and cheese.
Final Thoughts
This French Potato Salad with Herb Mustard Vinaigrette Recipe is one of those dishes that feels both comforting and gourmet at the same time. It’s simplicity at its best, with fresh herbs and tangy dressing elevating humble potatoes into something truly special. I can’t wait for you to try it and see how it becomes your go-to for gatherings or a vibrant weeknight side. Trust me, 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 with Herb Mustard Vinaigrette is a refreshing twist on a classic side dish, combining tender baby yellow potatoes with a tangy, herb-infused mustard vinaigrette. Enhanced with fresh dill, parsley, tarragon, and shallots, this salad offers a perfect balance of flavors and textures, ideal for picnics, barbecues, or as a vibrant accompaniment to any meal.
Ingredients
Potatoes
- 4 pounds baby yellow potatoes
- Salt (for boiling water)
Herbs and Aromatics
- ½ cup thinly sliced shallot
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
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
- 2 tablespoons champagne vinegar (for marinating potatoes)
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook until fork-tender, about 15 to 20 minutes. Drain the potatoes and let them cool slightly until they are safe to handle.
- Slice & Marinate: Once the potatoes have cooled enough to handle, halve or quarter them depending on their size. Toss the warm potatoes with 2 tablespoons of champagne vinegar and the sliced shallots. Allow the potatoes to sit for 10 to 15 minutes so they can absorb the flavors.
- Make the Vinaigrette: In a bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, pressed garlic, salt, and black pepper. Slowly drizzle in the olive oil while continuously whisking to create a smooth, emulsified vinaigrette.
- Assemble the Salad: Add the chopped dill, parsley, and tarragon to the marinated potatoes. Pour the vinaigrette over the mixture and gently toss until the potatoes are well coated with the dressing and herbs.
- Chill & Serve: Refrigerate the salad for at least 30 minutes before serving to enhance the flavors. Serve chilled or at room temperature as a delightful side dish.
Notes
- Use baby yellow potatoes for their creamy texture and thin skin which doesn’t require peeling.
- Allowing the potatoes to marinate while warm helps them absorb the vinegar and shallot flavors better.
- The vinaigrette can be made ahead and stored in the refrigerator for up to 2 days.
- This salad is best served chilled or at room temperature to let the flavors meld.
- For a vegan-friendly version, ensure the mustards used are free from animal products.
