Description
A delightful French-style potato salad featuring tender baby potatoes tossed in a tangy vinaigrette with fresh herbs, perfect for picnics and outdoor gatherings.
Ingredients
Baby Potatoes:
2 lbs (900g) baby potatoes (Yukon Gold or red)
Vinaigrette:
1/4 cup olive oil
2 tablespoons white wine vinegar or champagne vinegar
2 teaspoons Dijon mustard
1 small shallot, minced
Herbs:
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon (optional)
Seasoning:
Salt and black pepper to taste
Instructions
- Cook Potatoes: Place baby potatoes in a pot, cover with salted water, boil, then simmer for 12–15 minutes until fork-tender. Drain and cool slightly.
- Make Vinaigrette: Whisk olive oil, vinegar, Dijon mustard, and shallot in a bowl.
- Prepare Salad: Slice warm potatoes, place in a bowl, drizzle with vinaigrette, add herbs, season with salt and pepper, toss gently.
- Serve: Enjoy warm or at room temperature.
Notes
- This mayo-free potato salad is great for outdoor events.
- Flavors develop over time, so consider making it in advance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 1g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
