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
Scale
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.
