French Potato Salad
Simple, a bit rustic, yet fresh and sophisticated, this dish is equally at home at a summer cookout, an intimate dinner served aside grilled seafood, or with rotisserie chicken for an easy meal.
Notes
To make ahead, follow through step 3, cover bowl, and refrigerate. Add shallot and herbs before serving.
Ingredients
Ingredients
- 2 pounds small red potatoes cut into 1/4-inch-thick slices
- 2 tablespoons salt
- 1 garlic clove minced, pressed, or grated
- 1 1/2 tablespoons white wine vinegar or champagne vinegar
- 1/4 cup extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1/2 teaspoon pepper
- 1 small shallot diced
- 4 tablespoons soft savory herbs minced (parsley, chives, dill, tarragon, chervil, etc.)
Instructions
Instructions
- Place potatoes and salt in large pot and add water to cover by 1 inch. Bring to boil over high heat, then reduce to medium heat. Simmer potatoes, uncovered, until tender but before they get mushy, about 5 minutes. Reserving 1/4 cup cooking water, drain potatoes and place in a medium serving bowl.
- While potatoes are cooking, combine garlic and vinegar in a small bowl. Let sit for 5-10 minutes.
- To the small bowl, add oil, mustard, pepper, and reserved potato cooking water; whisk until combined. Drizzle dressing over warm potatoes; gently stir to combine with rubber spatula and let set for 10 minutes.
- Toss shallot and herbs together on cutting board or in small bowl. Add herbs to potatoes and gently mix with rubber spatula to combine. Serve immediately.