This Classic French Potato Salad is a tasty mix of tender potatoes and a zesty Dijon dressing. It’s light yet full of flavor, making it perfect for a picnic or a cozy dinner.
The Dijon dressing adds a wonderful kick, and once you taste it, you might find yourself wanting to dress everything with it! I love serving this salad cold, especially on warm days! 🥔✨
Key Ingredients & Substitutions
Potatoes: Small waxy potatoes like Yukon Gold or fingerlings are perfect here. They hold their shape nicely. If you can’t find these, use red potatoes as an alternative, but avoid starchy potatoes like Russets, which can become mushy.
White wine vinegar: This adds a nice tang to the dressing. If it’s not available, you can use apple cider vinegar or lemon juice for a similar effect, but the flavor will vary slightly.
Dijon mustard: Essential for that classic taste! If you prefer a milder flavor, you might try yellow mustard, but it won’t have the same zing. Honey mustard can add sweetness if that’s your preference too.
Tarragon: Fresh tarragon is wonderful, but if you can only find dried, use less than a tablespoon since dried herbs are more concentrated. You could also substitute with fresh chives for a different flavor profile.
Shallot: Shallots bring a mild onion flavor. If you don’t have shallots, finely chopped red or green onions or even a bit of minced garlic can work as a substitute.
How Do You Get the Right Texture for the Potatoes?
Cooking the potatoes just right is key for this salad. Start by using cold water to cover them before boiling; this helps them cook evenly! Here’s how to ensure the perfect texture:
- Keep an eye on the cooking time—15-20 minutes should be enough. You want them fork-tender but not falling apart.
- When slicing the warm potatoes, handle them gently to maintain their shape. Wait until they cool a bit, but a little warmth helps them absorb the dressing better.
Incorporating these tips will give you lovely, flavorful potatoes without the mushiness!
Classic French Potato Salad with Dijon Dressing
Ingredients You’ll Need:
For the Salad:
- 2 pounds (900g) small waxy potatoes (such as Yukon Gold or fingerling)
- Salt, for boiling
For the Dressing:
- 1/4 cup (60ml) white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup (120ml) olive oil
- 1 small shallot, finely minced
- 2 tablespoons fresh tarragon, chopped (or 1 tablespoon dried tarragon)
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: 2 tablespoons capers, drained
How Much Time Will You Need?
This delicious potato salad takes about 30 minutes to prepare and then needs at least 1 hour in the fridge to chill and let the flavors meld together. Perfect for making ahead of time!
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by washing the potatoes well. Place them in a large pot and cover them with cold water. Add a pinch of salt and bring to a boil. Once boiling, reduce the heat and let them simmer for about 15-20 minutes, or until they are tender when poked with a fork. You want them cooked through but not mushy!
2. Prepare the Potatoes:
Once cooked, drain the potatoes and let them cool slightly. If you prefer, you can peel them, but leaving the skin on adds nice texture and flavor. Slice the potatoes into roughly 1/4-inch thick rounds or into bite-sized pieces, depending on your preference.
3. Make the Dressing:
In a small bowl, whisk together the white wine vinegar, Dijon mustard, and minced shallot. As you whisk, slowly drizzle in the olive oil to create a smooth emulsion. Season this dressing with salt and freshly ground black pepper to taste.
4. Combine Everything:
Place the sliced potatoes in a large serving bowl. Pour the dressing over the warm potatoes and gently toss them together. The warmth of the potatoes will help them soak up all the delicious flavors.
5. Add Fresh Herbs:
Stir in the chopped tarragon and parsley. If you like capers, toss them in as well! This is where the salad really starts to come alive with flavors.
6. Taste and Adjust:
Give the salad a taste and adjust the seasoning with more salt, pepper, or even a splash more vinegar if you like it tangy!
7. Chill and Serve:
Let the salad cool to room temperature, then cover and refrigerate for at least 1 hour. This will let all the flavors meld beautifully together. When ready to serve, it can be enjoyed chilled or at room temperature as a refreshing side dish.
Enjoy your classic French potato salad with the perfect balance of tangy Dijon dressing and fresh herbs!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Yes! While small waxy potatoes like Yukon Gold or fingerling are ideal for their texture, you can also use red potatoes. Just avoid starchy potatoes like Russets, as they tend to become mushy when cooked.
Can I Make This Potato Salad Ahead of Time?
Absolutely! This salad tastes even better when the flavors have time to meld. You can make it up to a day in advance; just keep it covered in the refrigerator.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge. They will be good for up to 3 days. Give it a gentle stir before serving as the dressing may settle at the bottom.
What Can I Substitute for Shallots?
If you don’t have shallots, finely chopped green onions or red onions can work. You could also use a small amount of minced garlic if you’re looking for a different flavor profile!
