Description
A creamy, herb-packed French potato salad made with tender Yukon Gold potatoes and a tangy mustard vinaigrette—perfect served warm, chilled, or at room temperature.
Ingredients
- 1 pinch sea salt
- 1 pinch black pepper
- 2 lb small yellow potatoes (Yukon Gold recommended)
- 1 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1/4 cup chopped fresh parsley
- 1/4 tsp black pepper
- 1/4 tsp sea salt
- 3 garlic cloves, finely chopped
- 2.5 tbsp spicy brown mustard
- 1/4 cup chopped fresh dill
- 1 tbsp apple cider vinegar
- 1 cup chopped green onions
Instructions
1. Rinse and scrub the potatoes thoroughly to remove any dirt.
2. Slice potatoes into 1/4-inch slices and place them in a large saucepan.
3. Cover completely with water, add a generous dash of salt, and bring to a boil.
4. Reduce heat slightly to medium-high and cook for 10-15 minutes until potatoes are fork-tender and slide easily off a knife.
5. Drain the potatoes, rinse briefly with cool water, and allow them to dry slightly.
6. Transfer potatoes to a large serving bowl and season with salt, black pepper, and apple cider vinegar. Set aside.
7. In a mixing bowl, whisk together mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar.
8. Slowly stream in olive oil while whisking continuously to emulsify the dressing.
9. Stir in chopped dill and adjust seasoning to taste.
10. Pour the dressing over the warm potatoes and gently toss to coat.
11. Add chopped green onions and parsley, if using, and toss again.
12. Taste and adjust with additional salt and pepper as needed.
13. Serve warm, chilled, or at room temperature. Store leftovers covered in the refrigerator for up to 4 days.
Notes
Do not undercook the potatoes to avoid a waxy texture.
Letting the salad sit for 30 minutes before serving enhances flavor absorption.
This salad is not freezer-friendly.
Nutrition estimate is for the entire recipe without optional ingredients.