Jacques French Potato Salad
Experience the vibrant simplicity of Jacques French Potato Salad, a refreshing twist on the classic potato side dish. This recipe highlights tender Yukon Gold potatoes dressed in a tangy Dijon mustard and white wine vinegar vinaigrette, perfectly balanced by aromatic shallots and a drizzle of olive oil. Fresh parsley and chives lend an herbaceous touch, while leaving the potato skins intact adds rustic texture and nutrients. Ready in just 35 minutes, this elegant French-inspired potato salad is perfect for picnics, dinner parties, or as a delightful companion to grilled meats and vegetables. Serve it warm or at room temperature for flavors that shine in every bite.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 2 teaspoons Salt
- 2 small Shallots
- 1 tablespoon Dijon mustard
- 3 tablespoons White wine vinegar
- 4 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh chives
- 0.25 teaspoons Freshly ground black pepper
Instructions
Wash the Yukon Gold potatoes thoroughly and slice them into 1/4-inch thick rounds. Leave the skin on for added texture.
Place the sliced potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle simmer. Cook the potatoes for about 10-15 minutes, or until fork-tender but not falling apart.
While the potatoes are cooking, finely dice the shallots and set them aside.
In a small bowl, whisk together Dijon mustard, white wine vinegar, and a pinch of salt. Slowly drizzle in the olive oil while whisking to create a smooth vinaigrette.
Once the potatoes are cooked, drain them in a colander, then transfer them to a large mixing bowl while still warm.
Sprinkle the diced shallots over the warm potatoes and pour the vinaigrette over the top. Toss gently to coat without breaking the potato slices.
Chop the fresh parsley and chives finely, then sprinkle them over the potato salad. Add freshly ground black pepper to taste.
Allow the potato salad to sit for 15-20 minutes at room temperature to let the flavors meld together.
Serve warm or at room temperature as a side dish. Enjoy!
Nutrition Facts
Calories |
1265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5141 mg | 224% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 10.9 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 4112 mg | 87% | |
*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.
