If you’ve been on the hunt for a vibrant, flavorful salad that elevates simple potatoes to a centerpiece worthy of any table, the French Potato Salad with Herb Mustard Vinaigrette Recipe is exactly what you need. This delightful dish brings together tender baby yellow potatoes with a zesty, herbaceous vinaigrette that bursts with fresh dill, parsley, and tarragon. Each bite swirls with the tang of champagne vinegar and the unmistakable kick from Dijon and whole grain mustards, creating a salad that feels both rustic and refined. Whether you’re entertaining friends or craving a comforting side, this French Potato Salad with Herb Mustard Vinaigrette Recipe is a guaranteed crowd-pleaser that tastes like sunshine on a plate.
Ingredients You’ll Need
All of the ingredients in this French Potato Salad with Herb Mustard Vinaigrette Recipe are simple yet essential, bringing together vibrant flavors and textures that balance each other beautifully. From the creamy baby yellow potatoes to the fresh herbs and sharp mustards, each component plays a crucial role in making this salad shine.
- Baby yellow potatoes (4 pounds): These tender, waxy potatoes hold their shape perfectly and have a naturally creamy texture that’s ideal for salads.
- Salt (for boiling water): Essential to season the potatoes from within, enhancing their natural flavor as they cook.
- Sliced shallot (½ cup): Adds a mild onion flavor and a hint of sweetness that balances the mustard vinaigrette.
- Fresh chopped dill (2 tablespoons): Brings a bright, slightly tangy herbaceous note that’s classic in French-style salads.
- Fresh chopped parsley (2 tablespoons): Offers a fresh, grassy flavor and vibrant color.
- Fresh chopped tarragon (1 tablespoon): A key herb that delivers a subtle anise-like aroma and depth.
- Champagne vinegar (½ cup plus 2 tablespoons): This light, fruity vinegar is the perfect acidic backbone to the vinaigrette and potato marinade.
- Dijon mustard (1 heaping tablespoon): Provides creamy tang and depth in the vinaigrette.
- Whole grain mustard (1 heaping tablespoon): Adds texture and earthy mustard seeds for an extra pop of flavor.
- Garlic (2 cloves, pressed or minced): Imparts a subtle pungency that enhances the savory layers of the dish.
- Salt (1 teaspoon) and black pepper (½ teaspoon): To perfectly season the vinaigrette, balancing acidity and richness.
- Olive oil (1 cup): Smooth and fruity, this ties the vinaigrette together with luscious texture and richness.
How to Make French Potato Salad with Herb Mustard Vinaigrette Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a rolling boil. Adding salt to the water seasons the potatoes evenly as they cook. Then, add the baby yellow potatoes and cook them until they are fork-tender, which usually takes about 15 to 20 minutes. Draining and letting them cool slightly is important so you can handle them easily for the next steps without losing any of that natural warmth that helps flavors soak in.
Step 2: Slice and Marinate the Potatoes
Once the potatoes are cool enough to handle but still warm, halve or quarter them depending on their size. This warm state is perfect for soaking up marinade. Toss the potatoes gently with 2 tablespoons of champagne vinegar and the thinly sliced shallots. Let this mixture sit for 10 to 15 minutes so the potatoes can absorb the bright, tangy flavor of the vinegar while the shallots soften and mellow their sharp bite.
Step 3: Prepare the Herb Mustard Vinaigrette
In a separate bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, minced garlic, salt, and black pepper. The magic here is in the emulsification—slowly drizzle in the olive oil while whisking continuously. This technique blends all the ingredients into a silky, vibrant vinaigrette that clings lovingly to each potato piece.
Step 4: Combine the Ingredients
Next, add the fresh chopped dill, parsley, and tarragon to the marinated potatoes. These herbs are essential; they elevate the salad from ordinary to exceptional by lending fragrance and freshness. Pour the salad dressing over the potatoes and herbs, then toss gently but thoroughly until every potato piece is lovingly coated with that gorgeous vinaigrette.
Step 5: Chill and Serve
For the most delicious results, refrigerate your French Potato Salad with Herb Mustard Vinaigrette Recipe for at least 30 minutes. This chilling time lets all those bold, herb-infused flavors meld together beautifully. Serve it chilled or at room temperature, perfect for a picnic, potluck, or family dinner.
How to Serve French Potato Salad with Herb Mustard Vinaigrette Recipe
Garnishes
Think fresh! A sprinkle of extra chopped dill or parsley right before serving adds a fresh burst of color and herbal aroma that excites the senses. Thin slices of radish or a scattering of chopped chives also bring a subtle crunch and hint of sharpness, complementing the smooth potatoes perfectly.
Side Dishes
This French Potato Salad with Herb Mustard Vinaigrette Recipe is incredibly versatile and pairs wonderfully with grilled meats like chicken, steak, or pork. It also makes a fantastic partner to seafood dishes or a simple roasted vegetable platter, bringing brightness and sophistication to your meal without overshadowing main courses.
Creative Ways to Present
To change things up, serve this salad layered in a glass trifle bowl with some crunchy greens on the bottom for contrast. You can also stuff the salad in roasted bell peppers or serve it atop a bed of fresh arugula drizzled with additional vinaigrette—it’s a visually stunning way to enjoy those vibrant flavors.
Make Ahead and Storage
Storing Leftovers
The salad stores beautifully in an airtight container in the refrigerator for up to 3 days. This makes it an excellent make-ahead dish for busy weeknights or gatherings. Just give it a gentle toss before serving to redistribute the dressing and freshen up the herbs.
Freezing
Because of the delicate texture of the potatoes and the vinaigrette’s olive oil base, freezing this salad is not recommended. It’s best enjoyed fresh or chilled rather than thawed after freezing, which can alter the texture and flavor significantly.
Reheating
French Potato Salad with Herb Mustard Vinaigrette Recipe is traditionally served cold or at room temperature, so reheating isn’t necessary. If you prefer it slightly warmed, remove the desired portion and let it sit at room temperature for a bit, but avoid microwaving to preserve the fresh herb flavors and vinaigrette texture.
FAQs
Can I use other types of potatoes?
While baby yellow potatoes are ideal here due to their waxy texture and natural creaminess, you can use red potatoes or fingerlings if you prefer. Avoid starchy potatoes like Russets, as they tend to fall apart and become mushy in salads.
What if I don’t have champagne vinegar?
If you don’t have champagne vinegar, white wine vinegar or a high-quality apple cider vinegar can work well. They’ll still provide the necessary acidity and brightness that the recipe needs.
Can this salad be made vegan?
Absolutely! Since this recipe is naturally free of dairy and eggs, it’s already vegan-friendly. Just ensure your mustard and vinegar ingredients don’t contain any animal-derived additives, which is rare but worth checking.
How do I ensure the vinaigrette emulsifies perfectly?
The key is slow and steady whisking while gradually adding the olive oil. This careful technique helps the oil and vinegar combine smoothly into a creamy dressing without separating.
Can I add other vegetables to the salad?
Yes! Feel free to add finely chopped celery, cucumbers, or even roasted red peppers for extra crunch and color. Just be sure they’re well-drained so they don’t water down the vinaigrette.
Final Thoughts
This French Potato Salad with Herb Mustard Vinaigrette Recipe is a wonderful reminder that simple ingredients, combined with care and fresh herbs, can create something truly special. It’s perfect for sharing with family and friends and brings a wonderful touch of elegance to any meal. Give it a try, and I promise this salad will become a beloved staple on your table!
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French Potato Salad with Herb Mustard Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling and Tossing (Primary cooking method: Stovetop)
- Cuisine: French
- Diet: Vegetarian
Description
This French Potato Salad with Herb Mustard Vinaigrette is a refreshing and flavorful take on a classic side dish. Featuring tender baby yellow potatoes tossed in a tangy champagne vinegar and shallot marinade, then dressed with a vibrant herb-infused mustard vinaigrette, this salad is perfect for picnics, barbecues, or as a delightful accompaniment to any meal. The combination of fresh dill, parsley, and tarragon adds bright, aromatic notes that elevate the dish.
Ingredients
Potatoes
- 4 pounds baby yellow potatoes
- Salt (for boiling water, as needed)
Marinade
- 2 tablespoons champagne vinegar
- ½ cup thinly sliced shallot
Herb Mustard Vinaigrette
- ½ cup champagne vinegar
- 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
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook until they are fork-tender, which should take about 15 to 20 minutes. Once cooked, drain the potatoes and let them cool slightly so they are easier to handle.
- Slice & Marinate: When the potatoes are cool enough to handle, halve or quarter them depending on their size. Toss the warm potatoes with 2 tablespoons of champagne vinegar and the thinly sliced shallots. Allow them to sit for 10 to 15 minutes so the potatoes can absorb the flavors.
- Make the Vinaigrette: In a mixing bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, pressed garlic, salt, and black pepper. While whisking continuously, slowly drizzle in the olive oil until the mixture emulsifies into a smooth vinaigrette.
- Assemble the Salad: Add the chopped dill, parsley, and tarragon to the potatoes. Pour the prepared vinaigrette over the potato mixture and gently toss everything together until the potatoes are well coated with the dressing and herbs.
- Chill & Serve: Refrigerate the assembled potato salad for at least 30 minutes before serving to allow the flavors to meld. This salad can be served chilled or at room temperature for best enjoyment.
Notes
- Use baby yellow potatoes for their tender skin and creamy texture, which holds up well without needing to peel.
- Adjust the salt to taste after marinating the potatoes since some salt is used in boiling water.
- If you prefer a milder shallot flavor, soak the sliced shallots in cold water for a few minutes before adding to the potatoes.
- For variations, add finely chopped green onions or chives for additional onion flavor.
- This salad pairs beautifully with grilled meats, seafood, or as part of a picnic spread.
- Leftovers keep well refrigerated for up to 3 days; flavors develop even more after resting overnight.
