French Potato Salad
Herbed French Potato Salad with Dijon Vinaigrette
Ingredients:
2 pounds small red or fingerling potatoes, unpeeled
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, finely minced
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon (or chives)
Salt and freshly ground black pepper, to taste
Optional:
2 hard-boiled eggs, quartered (for serving)
1/4 cup thinly sliced radishes (for crunch)
Directions:
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat to a simmer and cook for 12–15 minutes, or until tender when pierced with a knife.
Drain the potatoes and let cool slightly. When cool enough to handle, slice into halves or quarters depending on size.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper.
Gently toss the warm potatoes with the vinaigrette to absorb flavor.
Add capers, chopped herbs, and mix gently.
Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld. Garnish with optional hard-boiled eggs or radishes.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 6 servings
#frenchrecipes #potatosalad #summerdishes #herbs #vinaigrette #sidedishes #vegetarianrecipes #glutenfreerecipes #homemadesalads #simpleeats #freshingredients #parisianfood #dijonmustard #easylunch #picnicideas #frenchkitchen #seasonalfood #classicrecipes #noeggsalad #oliveoilbased
This French Potato Salad is a picnic dream! Tossed with Dijon vinaigrette, fresh herbs, and no mayo — it's light, bright, and full of flavor!
French Potato Salad
Herbed French Potato Salad with Dijon Vinaigrette
Ingredients:
2 pounds small red or fingerling potatoes, unpeeled
1/4 cup extra virgin olive oil
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
1 small shallot, finely minced
1 tablespoon capers, drained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon (or chives)
Salt and freshly ground black pepper, to taste
Optional:
2 hard-boiled eggs, quartered (for serving)
1/4 cup thinly sliced radishes (for crunch)
Directions:
Place the potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat to a simmer and cook for 12–15 minutes, or until tender when pierced with a knife.
Drain the potatoes and let cool slightly. When cool enough to handle, slice into halves or quarters depending on size.
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, and minced shallot. Season with salt and pepper.
Gently toss the warm potatoes with the vinaigrette to absorb flavor.
Add capers, chopped herbs, and mix gently.
Let the salad sit at room temperature for 15 minutes before serving to allow the flavors to meld. Garnish with optional hard-boiled eggs or radishes.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 210 kcal | Servings: 6 servings
#frenchrecipes #potatosalad #summerdishes #herbs #vinaigrette #sidedishes #vegetarianrecipes #glutenfreerecipes #homemadesalads #simpleeats #freshingredients #parisianfood #dijonmustard #easylunch #picnicideas #frenchkitchen #seasonalfood #classicrecipes #noeggsalad #oliveoilbased
This French Potato Salad is a picnic dream! Tossed with Dijon vinaigrette, fresh herbs, and no mayo — it's light, bright, and full of flavor!
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