French Potato Salad with Dijon Mustard and Fines Herbes
Warm sliced potatoes infused with a sharp shallot and herb vinaigrette.
Why This Recipe Works
Slicing the potatoes before boiling ensures they cook evenly and take on a cleaner shape, while dressing them while still warm allows the vinaigrette to penetrate deep into the center. The addition of fresh fines herbes provides a bright, aromatic finish that lightens the earthy red potatoes.
Instructions
Place the sliced potatoes, salt, and the skewered garlic clove in a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender but still hold their shape, about 5 to 7 minutes.
Drain the potatoes well and discard the garlic. Arrange the warm potatoes in a single layer on a rimmed baking sheet.
Whisk the oil, vinegar, mustard, pepper, and shallot in a small bowl until combined. Drizzle the vinaigrette evenly over the warm potatoes and let them rest for 10 minutes—this allows the dressing to soak in without the potatoes becoming mushy.
Transfer the potatoes to a large bowl and gently fold in the chervil, parsley, chives, and tarragon. Serve warm or at room temperature.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 3 days.
Can I make this ahead of time?
The vinaigrette can be made up to 2 days in advance and stored in the refrigerator.
What substitutions can I make?
- champagne vinegar: white wine vinegar
- fresh chervil: 1/2 tablespoon minced parsley and 1/2 teaspoon tarragon
