French Potato Salad
Elevate your potato salad game with a zesty French twist. This recipe features a tangy Dijon dressing and a burst of fresh herbs.
Ingredients
- 2 pounds baby potatoes, quartered (or halved if very small)
- 1 heaping teaspoon salt for the cooking water
- 2 tablespoons shallots, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons chives, fresh snipped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tarragon , or dill, chopped fresh
- Dash garlic granules
- Pinch 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.
Nutrition
Calories: 308kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 59mgPotassium: 1049mgFiber: 6gSugar: 2gVitamin A: 315IUVitamin C: 50mgCalcium: 56mgIron: 3mg
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
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