Description
A classic French-style potato salad with a tangy Dijon vinaigrette, fresh herbs, and delicate shallots for a light yet flavorful dish. :contentReference[oaicite:0]{index=0}
Ingredients
- 2 pounds Yukon Gold potatoes
- 2–3 medium shallots, finely minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1/4 cup white wine vinegar
- 3/4 cup olive oil or neutral oil
- 1 tablespoon Dijon mustard
- Salt to taste
- Black pepper to taste
- Optional: 1 clove garlic, minced
- Optional: pinch of sugar or honey
Instructions
1. Wash and cut potatoes into uniform bite-sized pieces.
2. Place potatoes in a pot, cover with cold salted water, and bring to a boil.
3. Reduce heat and simmer until tender but not mushy, then drain and let steam dry.
4. Transfer warm potatoes to a large bowl.
5. Finely mince shallots and chop fresh herbs.
6. In a bowl, whisk vinegar, Dijon mustard, salt, and pepper.
7. Slowly drizzle in oil while whisking to emulsify the vinaigrette.
8. Pour two-thirds of the vinaigrette over warm potatoes and gently toss.
9. Add shallots and herbs, then toss to combine.
10. Let salad marinate for at least 30 minutes or chill for 1–2 hours.
11. Taste and adjust with remaining vinaigrette before serving.
Notes
Use waxy potatoes like Yukon Gold for best texture.
Dress potatoes while warm to absorb maximum flavor.
Soak shallots briefly in water for a milder taste if desired.
Avoid overcooking potatoes to prevent mushiness.
Serve slightly warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 portion
- Calories: 225
- Sugar: 3g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg