French Potato Salad is a lighter salad made with a blend of herbs and a lemon garlic vinaigrette….and no Mayo! This rustic side dish uses red-skinned potatoes that are sliced before boiling, eliminating torn skins and broken slices. The vinaigrette, boasting mustard, garlic and lemon is tossed over the warm potatoes. Fold in fresh herbs before serving. This potato salad can be served warm or room temperature.
French Potato Salad
Serves 6-8
3 pounds red potatoes, cut into 3/4-inch cubes
1/3 cup olive oil
3 tablespoons freshly-squeezed lemon juice
3 small cloves garlic, pressed or minced
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1 shallot, peeled and finely chopped
1/3 cup finely-chopped fresh parsley
3 tablespoons finely-chopped fresh French herbs (rosemary, chives, tarragon, thyme, dill, or a combo)
Place the diced potatoes in a large stockpot and add enough (salted) water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20-30 minutes.
Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs. Toss gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Cover the bowl and refrigerate for 1-2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.
Adapted from: Gimme Some Oven
