Description
A refreshing, herb-infused French potato salad made with waxy potatoes, shallots, and a tangy vinaigrette. This mayo-free version is lighter than traditional American potato salads.
Ingredients
Scale
- 2 pounds (900g) small waxy potatoes (Yukon Gold or fingerling work beautifully)
- 1/4 cup (60ml) extra virgin olive oil
- 2 tablespoons white wine vinegar (substitute with apple cider vinegar for a different tang)
- 1 tablespoon Dijon mustard
- 1 medium shallot, finely minced (about 3 tablespoons)
- 3 cloves garlic, minced
- 1/2 cup fresh herbs, chopped (combination of parsley, chives, and tarragon)
- 2 tablespoons capers, drained (optional, but adds a wonderful briny pop)
- Salt and freshly ground black pepper to taste
- Optional: 1 tablespoon lemon zest for brightness
Instructions
- Prepare the Potatoes: Wash potatoes thoroughly, removing any dirt or eyes. For a more elegant presentation, use small uniform-sized potatoes. If your potatoes vary in size, cut larger ones in half so they cook evenly. Keep the skins on.
- Cook the Potatoes: Place potatoes in a large pot and cover with cold water by about an inch. Add 1 tablespoon salt to the water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until the potatoes are just tender when pierced with a fork, approximately 15-20 minutes depending on size.
- Prepare the Dressing: In a large bowl, whisk together olive oil, vinegar, and Dijon mustard until emulsified. Add minced shallot and garlic.
- Drain and Dress the Potatoes: Drain the potatoes thoroughly in a colander, then immediately transfer them to the bowl with the dressing while they’re still hot. Gently toss to coat.
- Add Herbs and Seasonings: Allow the dressed potatoes to cool for about 10 minutes, then add the chopped herbs, capers (if using), and lemon zest. Season generously with salt and freshly ground black pepper. Toss gently to combine, being careful not to break the potatoes.
- Rest and Serve: Let the salad rest at room temperature for at least 30 minutes before serving. This resting period allows the flavors to meld and develop. Serve slightly warm or at room temperature.
Notes
- For herb proportions, try 1/4 cup parsley, 2 tablespoons chives, and 1 tablespoon tarragon – but adjust based on your preference.
- The warm potatoes will absorb the dressing much more effectively than cold ones, resulting in more flavorful results.
- Shallots can be replaced with red onion soaked in cold water for 10 minutes to reduce sharpness.
- To make ahead, cook and dress potatoes up to 1 day ahead, then add fresh herbs just before serving.
- This salad travels well since it contains no mayonnaise and stays safe at room temperature for up to 2 hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boil
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 225
- Sodium: 310mg
- Fat: 9g
- Saturated Fat: 1.3g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: french potato salad, herb potato salad, vinaigrette potato salad, mayo-free potato salad, vegan potato salad