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
Scale
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.
