Description
This French Potato Salad is a fresh, herby, and light version of the classic. Made without mayo, it features tender potatoes tossed in a tangy Dijon vinaigrette with plenty of fresh herbs. Perfect for warm weather, picnics, or as a side for grilled meats and seafood.
Ingredients
For the Salad:
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2 lbs baby red or yellow potatoes, halved or quartered
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1/4 cup finely chopped shallots
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh dill, chopped
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2 tablespoons fresh chives, chopped
For the Dijon Vinaigrette:
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1/4 cup extra-virgin olive oil
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2 tablespoons white wine vinegar (or champagne vinegar)
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1 tablespoon Dijon mustard
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1 clove garlic, minced
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1 teaspoon sea salt
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1/2 teaspoon black pepper
Instructions
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Cook the Potatoes:
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, reduce to a simmer, and cook until fork-tender (about 15–20 minutes).
Drain and let cool slightly until just warm. -
Make the Vinaigrette:
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper. -
Assemble the Salad:
While potatoes are still warm, transfer to a large bowl. Add shallots and toss gently with vinaigrette to coat.
Add parsley, dill, and chives and toss again.
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Serve:
Let sit 10–15 minutes before serving to allow flavors to meld. Serve warm or at room temperature.
Notes
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No mayo = picnic safe! Great for outdoor events.
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Feel free to mix in other herbs like tarragon or thyme.
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Add sliced radishes or green beans for variety.