Name: French Potato Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 2 pounds baby yellow potatoes (or a mix of half yellow and half red); Pinch of sea salt and black pepper; 1 tbsp apple cider vinegar; 1 cup diced green onion; ¼ cup fresh chopped parsley (optional); 2½ tbsp spicy brown mustard (or Dijon mustard); 3 cloves garlic, minced; ¼ tsp sea salt; ¼ tsp black pepper (plus more to taste); 3 tbsp red wine vinegar (or white wine vinegar); 1 tbsp apple cider vinegar; 3 tbsp good olive oil (see notes for oil-free alternative); ¼ cup fresh chopped dill

Description

This vibrant French Potato Salad combines tender baby potatoes with a tangy, mustard-based dressing infused with fresh herbs and garlic. Light, flavorful, and perfect for picnics or as a side dish to any meal.

Ingredients

Scale

Potatoes & Vegetables

2 pounds baby yellow potatoes (or a mix of half yellow and half red)
Pinch of sea salt and black pepper
1 tbsp apple cider vinegar
1 cup diced green onion
¼ cup fresh chopped parsley (optional)

Dressing

2½ tbsp spicy brown mustard (or Dijon mustard)
3 cloves garlic, minced
¼ tsp sea salt
¼ tsp black pepper (plus more to taste)
3 tbsp red wine vinegar (or white wine vinegar)
1 tbsp apple cider vinegar
3 tbsp good olive oil (see notes for oil-free alternative)
¼ cup fresh chopped dill

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Instructions

Place the baby potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook until potatoes are tender when pierced with a fork, about 15-20 minutes. Drain and let cool slightly.
Once cooled enough to handle, cut potatoes into halves or quarters depending on size. Transfer to a large mixing bowl.
Add diced green onion, parsley, and apple cider vinegar to the potatoes. Toss gently to combine.
In a separate small bowl, whisk together the mustard, minced garlic, sea salt, black pepper, red wine vinegar, apple cider vinegar, and olive oil until emulsified.
Pour the dressing over the warm potatoes and vegetables. Toss carefully to coat everything evenly.
Stir in the chopped fresh dill. Taste and adjust seasoning with additional salt and pepper if needed.
Let the salad rest for at least 30 minutes at room temperature or refrigerate for a few hours to allow flavors to meld before serving.

Notes

To make this salad oil-free, omit olive oil and add a little extra vinegar or a splash of vegetable broth for moisture.
Fresh dill and parsley can be adjusted or omitted based on preference.
Best served at room temperature or slightly chilled.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Salad
Method: Tossing
Cuisine: French