Description
Delightful French Potato Salad brings Parisian charm to your summer table with its herby vinaigrette and tender potatoes. Light, zesty flavors dance across each forkful, inviting you to savor this classic bistro-style side dish.
Ingredients
Scale
Main Ingredients:
- 2 lbs (907 grams) baby red or yellow potatoes, halved or quartered
- ¼ cup finely chopped shallots
Herbs:
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh chives, chopped
Vinaigrette Ingredients:
- ¼ cup extra-virgin olive oil
- 2 tablespoons white wine vinegar (or champagne vinegar)
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Prepare a spacious pot and fill with cold water, incorporating a hearty salt sprinkle to enhance potato flavor. Submerge whole potatoes and initiate heating process until water reaches a vigorous boil.
- Reduce flame to a gentle simmer, allowing potatoes to cook gradually until they yield effortlessly when pierced with a fork, approximately 15-20 minutes of patient cooking.
- Carefully drain potatoes in a colander, permitting them to cool momentarily while maintaining a mild warmth that enhances vinaigrette absorption.
- Craft a vibrant vinaigrette by combining robust olive oil, tangy vinegar, zesty Dijon mustard, minced garlic, and seasoning with salt and freshly cracked pepper in a small mixing vessel.
- Transfer warm potatoes to a generously sized mixing bowl, creating an inviting base for the salad’s flavor profile.
- Delicately introduce finely chopped shallots into the potato mixture, gently coating each potato piece with the prepared vinaigrette to ensure comprehensive flavor distribution.
- Sprinkle freshly chopped parsley, dill, and chives throughout the salad, providing a final toss to integrate herbs and create a visually appealing and aromatic French-inspired potato salad.
- Allow salad to rest momentarily, enabling ingredients to meld and flavors to harmonize before serving at room temperature.
Notes
- Choose waxy potatoes like Yukon Gold or red potatoes for the best texture and ability to hold their shape after cooking.
- Let potatoes cool slightly before dressing to help them absorb the vinaigrette without becoming mushy.
- Slice potatoes while still warm to maximize flavor absorption from the vinaigrette.
- Use fresh herbs at room temperature for maximum flavor and aroma, which will enhance the overall taste of the salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 70 mg