French Herb Potato Salad with Mustard Vinaigrette
This French-inspired potato salad is light, tangy, and packed with flavor. Made with tender baby potatoes, fresh herbs, and a punchy mustard vinaigrette, it’s the perfect summer side dish for picnics, grilled meats, or even as a vegetarian main. Unlike creamy versions, it’s refreshing and Mediterranean-friendly.
Time:
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes
Serves: 4–6
Ingredients:
For the Salad:
2 lbs baby potatoes (red, yellow, or fingerlings), halved
1 small red onion, thinly sliced (optional)
3 tbsp chopped fresh parsley
2 tbsp chopped fresh dill
1 tbsp chopped fresh chives or green onion
1 tbsp chopped fresh tarragon (optional but authentic)
For the Mustard Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp Dijon mustard
1 tbsp whole grain mustard (or more Dijon if not available)
2 tbsp white wine vinegar (or champagne vinegar)
1 garlic clove, minced
½ tsp sea salt
¼ tsp black pepper
Optional: ½ tsp honey or maple syrup (to soften the tang)
Instructions:
Cook the Potatoes:
Place halved potatoes in a large pot, cover with cold salted water, and bring to a boil.
Reduce heat and simmer for 15–20 minutes, or until fork-tender.
Drain and let cool slightly (you want them warm, not hot).
Make the Vinaigrette:
In a small bowl or jar, whisk together olive oil, Dijon mustard, whole grain mustard, vinegar, garlic, salt, and pepper until emulsified.
Taste and adjust salt or mustard as needed. Add a touch of honey if it’s too sharp.
Assemble the Salad:
Place warm potatoes in a large bowl.
Pour over the vinaigrette and gently toss to coat.
Add the herbs and sliced red onion (if using), and gently mix again.
Let It Rest:
Allow salad to sit for 10–15 minutes at room temperature to let flavors meld.
Serve warm or at room temperature. Refrigerate leftovers.
Notes & Tips:
Use warm potatoes: They soak up the vinaigrette better than cold ones.
Don’t skip the herbs: Fresh parsley, dill, and chives are key to the French flavor.
Vinegar: White wine vinegar is traditional, but apple cider vinegar works too.
Serving idea: Top with soft-boiled eggs or capers for a Provencal twist.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Make it a few hours ahead and refrigerate. Bring to room temp before serving for best flavor.
Q: Can I use regular potatoes?
A: You can! Just cut into bite-sized pieces and peel if desired. Waxy potatoes like Yukon Gold work best.
Q: How long does it last in the fridge?
A: Up to 3 days in an airtight container.
Nutritional Information
Calories: 200
Fat: 9g
Carbs: 27g
Protein: 3g
Fiber: 3g
Sugar: 2g
Sodium: 250mg