Description
A rustic yet refined French salad highlighting waxy potatoes, tangy vinegar, and fresh herbs. This refreshing dish balances crunch, creaminess, and zest, perfect as a side or light vegetarian meal.
Ingredients
2 pounds Yukon Gold or new potatoes (chopped into 1-inch cubes)
2–3 medium shallots (minced)
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
3/4 cup neutral oil (grapeseed or canola recommended)
1 bunch fresh chives and parsley (chopped)
Salt and freshly ground black pepper
Optional: 1 clove garlic (minced)
Instructions
Wash and cube the potatoes. Transfer to a saucepan, add enough cold water to cover, and stir in 1 tablespoon of salt. Bring to a boil, then reduce heat to a simmer. Cook for 10–12 minutes until tender but not soft. Drain well, then gently pat the potatoes dry.
Meanwhile, prepare the shallots. Using a sharp knife, finely mince them and soak in cold water for 5 minutes to mellow their bite. Drain thoroughly before adding to the bowl. Finely chop the chives and parsley.
In a jar, combine apple cider vinegar, mustard, minced garlic (if using), salt, and pepper. Add oil while whisking briskly to emulsify the dressing. Taste and adjust seasoning. Pour the dressing over the cooled potatoes, toss gently to coat, then mix in the shallots and herbs.
Transfer to a serving dish and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature.
Notes
Shallots can be swapped with red onions for a milder flavor.
Taste and adjust seasoning before chilling.
Best served at room temperature for optimal texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.