French Potato Salad with Mustard Vinaigrette
Elevate your summer gatherings with this vibrant French Potato Salad with Mustard Vinaigrette, a lighter, herbaceous twist on the classic potato salad. Featuring tender baby potatoes, finely diced shallots, and a tangy vinaigrette bursting with Dijon mustard, white wine vinegar, and fresh herbs like parsley, chives, and tarragon, this dish is a refreshing alternative to mayonnaise-based salads. The combination of creamy potatoes and the zesty mustard dressing ensures every bite is packed with flavor, while the minimal prep and cook time make it a fuss-free option for any occasion. Perfect served warm, at room temperature, or chilled, this versatile French potato salad pairs beautifully with grilled meats or can stand on its own as a crowd-pleasing side dish.
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Recipe Information
Ingredients
- 900 grams Baby potatoes
- 2 teaspoons Salt
- 1 medium Shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon Whole-grain mustard
- 2 tablespoons White wine vinegar
- 60 milliliters Olive oil
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 1 tablespoon Fresh tarragon
- 0.5 teaspoon Black pepper
Instructions
Scrub the baby potatoes thoroughly under running water and then place them in a large pot. Add water to the pot until the potatoes are fully submerged. Sprinkle in 1 teaspoon of salt, and bring the water to a boil over medium-high heat.
Once boiling, reduce the heat to a simmer and cook the potatoes for 15-20 minutes, or until they are fork-tender but not falling apart. Drain the potatoes in a colander and set them aside to cool slightly.
While the potatoes cool, finely dice the shallot and set it aside. Mince the fresh parsley, chives, and tarragon, and set them aside as well.
In a small mixing bowl, whisk together the Dijon mustard, whole-grain mustard, white wine vinegar, and 1 teaspoon of salt. Slowly drizzle in the olive oil while continuing to whisk, creating a smooth vinaigrette.
Once the potatoes are cool enough to handle, cut them into bite-sized pieces (halves or quarters depending on size) and transfer them to a large mixing bowl.
Add the diced shallot, minced herbs, and black pepper to the potatoes. Drizzle the mustard vinaigrette over the top and gently toss everything together until the potatoes are evenly coated.
Taste the salad and adjust seasoning with additional salt or black pepper if needed. Let the salad rest for 10-15 minutes, allowing the flavors to meld together.
Serve the French potato salad warm, at room temperature, or chilled. Garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5177 mg | 225% | |
| Total Carbohydrate | 160.5 g | 58% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.3 g | ||
| Protein | 19.2 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 162 mg | 12% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3928 mg | 84% | |
*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.
