French Potato Salad (Print Version)
# Ingredients:
01 -
1.5 pounds potatoes, cubed (optionally peeled)
02 -
3 tablespoons fresh parsley, finely chopped
03 -
3 tablespoons fresh dill, finely chopped
04 -
3 green onions, thinly sliced
05 -
1 shallot, finely diced (optional)
06 -
1/4 cup cornichons or dill pickles, diced (optional)
→ Dressing
07 -
2 tablespoons extra virgin olive oil
08 -
2 tablespoons red wine vinegar or sherry vinegar
09 -
1 tablespoon Dijon mustard
10 -
1 tablespoon whole grain mustard
11 -
1 clove garlic, minced or grated (optional)
12 -
1 tablespoon cornichon juice (optional)
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Place the cubed potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer until the potatoes are just tender, about 8-10 minutes. Drain and allow to cool.
02 -
In a large bowl, combine the cooled potatoes, chopped parsley, dill, sliced green onions, diced shallot (if using), and diced cornichons (if using).
03 -
In a small bowl, whisk together the olive oil, vinegar, both mustards, garlic (if using), cornichon juice (if using), salt and pepper. Pour over the potato mixture and gently toss until everything is well coated.
04 -
Serve immediately at room temperature, or cover and refrigerate for at least one hour or overnight to allow flavors to develop.
# Notes:
01 -
This French-style potato salad is lighter than traditional American versions as it contains no mayonnaise and is dressed with a tangy vinaigrette instead.
02 -
For best flavor, dress the potatoes while they're still slightly warm so they absorb more of the dressing.