Description
A vibrant and refreshing French-style potato salad with tender potatoes, a tangy herb vinaigrette, and fresh herbs. This elegant, mayo-free dish is perfect as a side or light picnic fare.
Ingredients
1.5 pounds baby Yukon Gold or new potatoes
4 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 small shallot, finely minced or 2 scallions, finely chopped
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh parsley, finely chopped
Salt and freshly ground black pepper to taste
2 tablespoons cherry tomatoes, halved (optional)
1 small cucumber, finely diced (optional)
Freshly grated Gruyère cheese, for garnish (optional)
Instructions
Wash the potatoes and cut them into bite-sized pieces (about 1-inch cubes).
Place in a large pot and cover with cold, salted water (1 tsp salt). Bring to a boil over high heat and reduce to a simmer.
Cook until tender (about 10-15 minutes), then drain and let cool to room temperature.
While the potatoes are cooling, prepare the vinaigrette by whisking together olive oil, apple cider vinegar, Dijon mustard, shallots, and herbs.
Taste and adjust seasoning with salt and pepper.
When the potatoes are cool, transfer them to a large bowl and gently fold in the vinaigrette to coat evenly.
If using cherry tomatoes or cucumber, gently stir them in at this stage.
Chill for at least 30 minutes before serving to allow the flavors to meld.
Optionally garnish with freshly grated Gruyère cheese before serving.
Notes
Use high-quality olive oil and fresh herbs for the best flavor.
Store the potato salad in an airtight container in the refrigerator for up to 2 days.
For a more filling version, add a handful of blanched green peas before mixing in the vinaigrette.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Boiling & Dressing
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 240
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg