Description
Elevate your potato salad game with a zesty French twist. This recipe features a tangy Dijon dressing and a burst of fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes, quartered (or halved if very small)
- 1 heaping teaspoon salt for the cooking water
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh snipped chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon or dill
- Dash garlic granules
- Pinch of salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Put the potatoes in a large saucepan and cover with water. The water should come about 1 inch above the potatoes. Add a heaping teaspoon of salt and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes or until the potatoes are tender but still firm.
- Drain and let the potatoes cool slightly to just warm. Transfer to a bowl.
- Combine the shallots, mustard, vinegar, olive oil, and a dash of garlic granules in a screw-top jar or bowl. Shake in the jar or whisk in the bowl; taste and add salt and pepper.
- Pour half or two-thirds of the dressing over the potatoes and sprinkle with the chives, parsley, and tarragon or dill; use a rubber spatula to gently mix. Taste and add more dressing as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salads
- Cuisine: French