Description
Crisp french potato salad delivers Mediterranean charm with fresh herbs and zesty vinaigrette. Light, tangy ingredients create a refreshing side dish perfect for summer gatherings that will delight your palate.
Ingredients
Scale
- 2 lbs (907 g) potatoes, baby red or yellow, halved or quartered
- ¼ cup (40 g) shallots, finely chopped
- ¼ cup (15 g) parsley, fresh, chopped
- 2 tbsps (6 g) dill, fresh, chopped
- 2 tbsps (4 g) chives, fresh, chopped
- ¼ cup (60 ml) olive oil, extra-virgin
- 2 tbsps (30 ml) vinegar, white wine (or champagne)
- 1 tbsp (15 ml) mustard, Dijon
- 1 clove garlic, minced
- 1 tsp (5 g) salt, sea
- ½ tsp (1 g) pepper, black
Instructions
- Potato Preparation: Submerge whole potatoes in a generously salted pot of cold water. Heat to a rolling boil, then reduce to a gentle simmer. Cook until potatoes yield effortlessly when pierced with a fork, approximately 15-20 minutes. Carefully drain and allow to cool until comfortably warm.
- Vinaigrette Creation: Craft a vibrant dressing by vigorously whisking olive oil, vinegar, Dijon mustard, minced garlic, salt, and freshly ground pepper in a small mixing bowl until thoroughly emulsified.
- Salad Composition: Transfer the warm potatoes to a spacious serving bowl. Incorporate finely chopped shallots and delicately coat with the prepared vinaigrette. Gently fold in freshly chopped parsley, dill, and chives, ensuring each potato is lavishly dressed with herbs and dressing. Serve at room temperature for optimal flavor integration.
Notes
- Select waxy potatoes like Yukon Gold or new potatoes for the best salad consistency, ensuring they hold their shape without falling apart during cooking.
- Dress the potatoes while still warm to help them absorb the vinaigrette more effectively, creating a more deeply seasoned and delicious salad.
- Avoid overcooking potatoes; remove them from heat when just fork-tender to maintain their structural integrity and prevent a mushy texture.
- Experiment with fresh herb combinations like tarragon or basil instead of traditional herbs, tailoring the salad to personal taste preferences or seasonal availability.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 180
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg