French Potato Salad Light
Elevate your side dish game with this French Potato Salad Light—a refreshing twist on traditional potato salad that's bursting with flavor and finesse. Made with tender baby red potatoes and a zesty dressing of extra virgin olive oil, Dijon mustard, and red wine vinegar, this recipe achieves a deliciously vibrant balance of tangy and savory. Fresh herbs like parsley, dill, and chives add a fragrant, garden-fresh touch, while a finely minced shallot brings subtle sweetness to the mix. Unlike heavy, mayo-based potato salads, this version is lighter, naturally gluten-free, and perfect for any occasion. Serve it warm, at room temperature, or chilled for the ultimate adaptable dish that's ideal for picnics, barbecues, or elegant dinner spreads. Ready in just 35 minutes, this herb-infused salad will quickly become your go-to crowd-pleaser.
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Recipe Information
Ingredients
- 2 pounds baby red potatoes
- 3 tablespoons extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1.5 tablespoons red wine vinegar
- 1 medium shallot, finely minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons chives, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the baby red potatoes thoroughly and cut any large ones in half to ensure even cooking.
Place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water for seasoning.
Bring the pot to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and set them aside to cool slightly.
While the potatoes are cooling, prepare the dressing. In a small mixing bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, and minced shallot. Add salt and black pepper to taste.
Once the potatoes are cool enough to handle, slice them into quarters or halves, depending on their size. Place the potatoes in a large serving bowl.
Pour the dressing over the warm potatoes and gently toss to coat them evenly.
Sprinkle the chopped parsley, dill, and chives over the dressed potatoes and toss gently to combine.
Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Serve the French Potato Salad Light warm, at room temperature, or chilled, depending on your preference.
Nutrition Facts
Calories |
1071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1388 mg | 60% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 13.6 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4004 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
