French Potato Salad

About This Recipe:

Classic American potato salad is delectable, but if you want something that is lighter and vegan, this French potato salad is a great alternative. I use a mix of red and yellow potatoes because I like the contrast (yellow potatoes are sweeter and have a more buttery texture,) and it looks beautiful. If you like herbs and vinaigrettes, you are bound to like this dish. You can eat this at room temperature, but I prefer letting it chill in the fridge for a bit before serving.


Ingredients (4 servings)

-1/2 lb red skin potatoes
-1/2 lb baby yellow potatoes

-1 shallot, finely chopped
-2 tbls olive oil
-2 tbls red wine vinegar
-1 tbl apple cider vinegar
-1/2 tsp Dijon mustard
-1/2 tsp sugar
-1 tbl parsley, finely chopped
-1 tbl dill, finely chopped
-1 tbl chives, finely chopped
-Salt and pepper

Instructions (45 minutes)

1. Slice the potatoes into 1/4 inch rounds. In a large pot, bring water to a boil and cook the potatoes for about 12 minutes until fork tender. Drain and set aside.
2. In a large bowl, whisk together all of the dressing ingredients. Gently toss with the cooked potatoes.
3. Cover and refrigerate for at least 15 minutes.

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