Description
A classic French-style potato salad made with tender waxy potatoes, fresh herbs, and a tangy Dijon vinaigrette—light, flavorful, and perfect for any occasion.
Ingredients
- 2 pounds Yukon Gold potatoes
- 2–3 medium shallots, finely minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1/4 cup white wine vinegar
- 3/4 cup olive oil or neutral oil
- 1 tablespoon Dijon mustard
- Salt, to taste
- Black pepper, to taste
- Optional: 1 clove garlic, minced
- Optional: pinch of sugar or honey
Instructions
1. Wash and cut potatoes into bite-sized pieces, keeping sizes uniform for even cooking.
2. Place potatoes in a pot, cover with cold salted water, and bring to a boil.
3. Reduce heat and simmer until tender but not mushy, then drain and let steam dry.
4. Transfer warm potatoes to a large bowl.
5. Finely mince shallots and chop fresh herbs.
6. In a bowl, whisk together vinegar, Dijon mustard, salt, and pepper.
7. Slowly drizzle in oil while whisking until the vinaigrette is emulsified.
8. Pour two-thirds of the vinaigrette over warm potatoes and gently toss.
9. Add shallots and herbs, then toss again to combine.
10. Let the salad marinate for at least 30 minutes or refrigerate for 1–2 hours.
11. Before serving, adjust seasoning and add remaining vinaigrette if needed.
Notes
Use waxy potatoes like Yukon Gold for best texture; avoid starchy varieties.
Dressing the potatoes while warm helps them absorb more flavor.
Fresh herbs are essential—do not substitute with dried.
You can soak shallots briefly in cold water to mellow their flavor.
Serve slightly warm or at room temperature for best taste.
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg