French Potato Salad

This French potato salad recipe offers a sophisticated twist on the traditional picnic favorite, making it an ideal side dish for any outdoor gathering. Unlike the creamy, mayo-based variations, this classic recipe features a tangy vinaigrette dressing made with vinegar, olive oil and fresh herbs.

📝 Ingredients

• 2 pounds baby potatoes (scrubbed (see notes))
• 2 tablespoons vegetable broth or chicken broth
• 2 tablespoons dry white wine
• 1/4 cup Champagne Vinegar (sub with white wine vinegar)
• 1 teaspoon Dijon mustard
• 1 small shallot (peeled and minced)
• 1/3 cup olive oil
• Salt and ground black pepper (to taste)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons thinly sliced fresh chives or scallions

👨‍🍳 Instructions

1. 1Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.
2. 2While the potatoes cook, in a small bowl combine the broth and wine. Set aside.
3. 3Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.
4. 4When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.
5. 5Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.
6. 6Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.