Classic French-Style Potato Salad
A delightful mix of tender potatoes in a tangy vinaigrette, topped with fresh herbs, making it a versatile and timeless dish in French cuisine.
Ingredients
Main Ingredients
- 2 pounds potatoes (Yukon gold or red potatoes work best)
- ¼ cup Dijon mustard
- ¼ cup red wine vinegar
- ½ cup olive oil
- 1 cup chopped fresh herbs (such as parsley, chives, and tarragon)
- to taste Salt and pepper
Instructions
Preparation
- Start by gathering all your ingredients. Wash the potatoes thoroughly, ensuring you scrub off any dirt.
- Prepare your herbs by finely chopping parsley, chives, and tarragon, and get your measuring cups ready for the vinaigrette.
Cooking
- Place the potatoes in a large pot of salted water. Bring the water to a boil and cook until tender, about 15-20 minutes. Check their doneness by poking with a fork; they should be soft but not mushy. Once cooked, drain and let cool.
- Once cooled enough to handle, cut the potatoes into bite-sized pieces and transfer to a large mixing bowl.
Making Vinaigrette
- In a separate small bowl, combine the Dijon mustard and red wine vinegar. Whisk together until blended, then slowly drizzle in the olive oil while continuing to whisk until smooth and emulsified.
Combining
- Pour the vinaigrette over the cooled potatoes. Gently toss to coat all pieces without mashing them.
- Sprinkle in the freshly chopped herbs, mixing thoroughly until well combined.
- Taste and add salt and pepper to your liking.
Serving
- You can serve the potato salad warm immediately, or let it chill in the refrigerator for about an hour.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. For optimal taste, consume within the first two days. You can prepare the vinaigrette and herbs separately if making ahead.