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Creamy French Potato Salad Recipe

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4.3 from 49 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

This Creamy French Potato Salad features tender baby potatoes coated in a smooth, tangy Dijon mustard dressing complemented by fresh herbs and crispy shallots. It offers a deliciously refined alternative to classic potato salad, ideal for picnics, barbecues, and holiday spreads.

Ingredients

Potatoes

  • 2 lbs baby potatoes, halved

Dressing

  • ¼ cup mayonnaise
  • 2 tbsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 2 tbsp olive oil
  • 1 shallot, finely minced
  • 1 tsp salt
  • ½ tsp black pepper

Herbs

  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped

Instructions

  1. Boil Potatoes: Place the halved baby potatoes into a large pot and cover them with cold water. Bring the water to a boil over medium-high heat and cook the potatoes for 12 to 15 minutes until they are tender when pierced with a fork.
  2. Drain and Cool: Drain the cooked potatoes thoroughly in a colander and allow them to cool slightly so they are warm but manageable for mixing.
  3. Prepare Dressing: In a large mixing bowl, whisk together mayonnaise, Dijon mustard, white wine vinegar, olive oil, finely minced shallot, salt, and black pepper until the dressing is smooth and well combined.
  4. Toss Potatoes with Dressing: Add the warm potatoes to the bowl with the dressing. Gently toss the potatoes to ensure they are evenly coated with the creamy mixture, allowing the flavors to absorb better while still warm.
  5. Add Fresh Herbs: Stir in the chopped fresh parsley and chives into the potato salad, mixing gently to distribute the herbs throughout the dish.
  6. Chill Before Serving: Cover the potato salad and chill it in the refrigerator for at least 30 minutes. Chilling helps meld the flavors beautifully and enhances the salad’s texture and taste.

Notes

  • Toss the potatoes with dressing while they are still warm to maximize flavor absorption.
  • For a classic French flair, add fresh tarragon along with the parsley and chives.
  • Keep the salad refrigerated and consume within 3 days for optimal freshness and safety.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: French

Find it online: https://sarasplate.com/creamy-french-potato-salad-recipe/