French Potato Salad with Dijon Vinaigrette
French Potato Salad with a Dijon Vinaigrette offers a refreshing twist on a classic comfort dish. This salad combines tender, waxy potatoes with a light yet flavorful mustard dressing. It creates a balance of textures and tastes that delight every bite. It’s a satisfying option that elevates the humble potato in a way that feels both familiar and refined.
Equipment
- Large pot To boil waxy potatoes
- Mixing bowl To whisk vinaigrette and toss salad
- whisk To emulsify vinaigrette
Ingredients
- 2 pounds waxy potatoes (Yukon Gold or Red) whole or halved
- 3 tablespoons Dijon mustard helps emulsify dressing and adds flavor
- 2 tablespoons white wine vinegar or champagne vinegar adds mild acidic brightness
- ¼ cup extra virgin olive oil adds fruity, grassy notes and rich vinaigrette texture
- 2 tablespoons shallots finely minced, adds slight crunch and pungency
- 2 tablespoons fresh herbs (chives, parsley, or tarragon) chopped, for freshness and aroma
- salt and freshly ground black pepper to taste, essential seasoning
Instructions
- Place whole or halved waxy potatoes in salted boiling water. Simmer until fork-tender but firm, about 15-20 minutes. Drain and let cool slightly to retain shape.
- Whisk Dijon mustard and white wine vinegar until smooth. Slowly drizzle in extra virgin olive oil while whisking continuously to emulsify evenly.
- Finely mince shallots and mix into vinaigrette with salt and freshly ground black pepper. Adjust seasoning to taste.
- Toss warm potatoes gently in vinaigrette, coating each piece thoroughly. Warmth helps flavor absorption.
- Fold in chopped fresh herbs just before serving to preserve color and aroma.
- Let salad sit at room temperature for 30 minutes or refrigerate for an hour to meld flavors before serving.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes to prevent mushy salad by retaining shape after boiling.
- Dijon mustard is key for emulsification and sharp flavor; substitute with whole grain or mild yellow mustard if needed.
- Serve warm or at room temperature for best flavor absorption; chilled is suitable but flavors may be muted.
- Make ahead by tossing potatoes with vinaigrette and refrigerating; add fresh herbs just before serving.
- Store leftovers up to 3 days refrigerated; reheat gently and add fresh herbs to refresh.
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