Easy French-Style Potato Salad
(6 votes, average: 3.83 out of 5)
Loading...Enjoy this mayo-less potato salad warm or cold; with fresh herbs and Dijon dressing; it's a perfect potato salad side for any occasion.
Ingredients
- 1 lb. Baby Red Potatoes
- 1 lb. Baby Yukon Gold Potatoes
- Kosher Salt
- 1/3 cup Olive Oil
- 1/4 cup Champagne Vinegar
- 1 tbsp. Dijon Mustard
- Fresh Cracked Black Pepper
- 1/4-1/2 cup Rough Chopped Tarragon, with tender stems
- 1/4 cup Rough Chopped Parsley, with tender stems (plus a few whole leaves for garnish)
- 2 Scallions, thinly sliced
- Juice of Half a Lemon
- Flaky Finishing Salt
Instructions
Slice the baby potatoes on a mandolin slicer set to 1/4-inch thickness. Alternatively, you can quarter the potatoes.
Transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.
Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes.
Dressing
Whisk the olive oil, Champagne Vinegar and Dijon Mustard together in a small bowl until you have an emulsified dressing. Season with kosher salt and few cranks of fresh black pepper.
Salad Assembly
When the potatoes are fork tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.
Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care to not break up or mash the potatoes.
Add the herbs and the scallions, gently stir them in.
Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper and a few whole parsley leaves for extra color.