Description
A classic French potato salad featuring tender baby yellow potatoes tossed with a fragrant herb mustard vinaigrette made from Dijon and whole grain mustards, fresh dill, parsley, and tarragon, enhanced with shallots and champagne vinegar for a vibrant, tangy flavor. Perfect as a refreshing side dish for any meal, served chilled or at room temperature.
Ingredients
Scale
Potatoes
- 4 pounds baby yellow potatoes
- Salt (for boiling water)
Vinaigrette & Herbs
- ½ cup thinly sliced shallot
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
- 2 tablespoons champagne vinegar (for marinating)
- ½ cup champagne vinegar (for vinaigrette)
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 2 cloves garlic, pressed or minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup olive oil
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Slice & Marinate: Once cool enough to handle, halve or quarter the potatoes depending on their size. Toss the warm potatoes with 2 tablespoons of champagne vinegar and the sliced shallots. Let them sit for 10–15 minutes to absorb the flavors.
- Make the Vinaigrette: In a bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
- Assemble the Salad: Add the chopped dill, parsley, and tarragon to the potatoes. Pour the vinaigrette over the mixture and toss gently until everything is well coated.
- Chill & Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Use baby yellow potatoes for their tender texture and thin skins which do not require peeling.
- Marinating the potatoes with shallots and vinegar while still warm helps to infuse flavor deeply.
- Chilling the salad before serving enhances the flavor but it can also be served at room temperature.
- Fresh herbs like dill, parsley, and tarragon add aromatic complexity—feel free to adjust quantities based on preference.
- Ensure continuous whisking when adding olive oil to vinaigrette to achieve a proper emulsification and smooth dressing.
