There’s something so refreshing about a salad that doesn’t rely on mayo to deliver its creamy texture. This French Potato Salad is a delightful twist on the classic potato salad, offering a lighter, tangier alternative that’s just as satisfying.
Perfect for those warm days when you crave something fresh yet comforting, this salad shines with the natural flavors of tender baby potatoes and a medley of fresh herbs. The vinaigrette dressing adds just the right amount of zing, making this dish a standout at any gathering.
Whether you’re planning a picnic, a family dinner, or a casual get-together, this French Potato Salad is sure to impress. It’s versatile enough to be served warm, at room temperature, or chilled, depending on your preference.
The combination of baby red and yellow potatoes not only looks beautiful but also provides a lovely balance of flavors and textures. Paired with the aromatic herbs and the slight tang from the Dijon mustard and vinegar, this salad is destined to become a favorite in your recipe collection.
Preparation Time: 15 minutes
Cook Time: 10 minutes
Category: Salad
Servings: 6-8
Ingredients:
- 1/2 cup olive oil
- 2 tablespoons Dijon mustard
- 6 tablespoons white wine vinegar, divided
- 4 cloves garlic, minced
- 2 teaspoons coarse salt
- Freshly cracked black pepper
- 1 & 1/2 pounds baby red potatoes, quartered
- 1 & 1/2 pounds baby yellow potatoes, quartered
- 2 tablespoons chicken broth
- 4 scallions, diced
- 1/3 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon
Instructions:
- In a large glass spouted measuring cup (or mixing bowl), whisk together the olive oil, Dijon mustard, 4 tablespoons of the white wine vinegar, minced garlic, 2 teaspoons of coarse salt, and freshly cracked black pepper. Set aside.
- In a medium pot, cover the quartered potatoes with water by 1 inch. Salt the water and bring it to a boil. Cook the potatoes until just fork-tender and still holding their shape, about 8-10 minutes. Drain the potatoes.
- Arrange the potatoes in a single layer on a parchment-lined baking sheet. Drizzle them with the remaining 2 tablespoons of white wine vinegar and chicken broth. Let them cool for about 5 minutes.
- Transfer the potatoes to a large shallow serving bowl. Give the dressing a quick whisk to reincorporate the ingredients, then drizzle it over the potatoes.
- Add the diced scallions, chopped parsley, dill, chives, and tarragon to the bowl. Toss gently to combine.
- Taste and adjust seasoning with more salt and pepper if needed. Enjoy the salad warm, at room temperature, or even chilled, depending on your preference. (Room temperature is our favorite.)