Can I make French potato salad ahead?

Absolutely! In fact, I often make it a day ahead - the flavors develop beautifully overnight. Just hold back about half the fresh herbs and add them right before serving for maximum freshness.

What's the best potato type for this salad?

Waxy potatoes like Yukon Gold or red potatoes are my go-to. They hold their shape beautifully after cooking, unlike starchy russets that tend to fall apart. Small fingerlings work great too - just adjust cooking time if they're tiny!

Can I use dried herbs instead of fresh?

You can, but fresh herbs really make this French potato salad special. If you must substitute, use 1/3 the amount of dried (so 1 tsp dried tarragon instead of 1 tbsp fresh). The flavor won't be quite as vibrant, but it'll still taste delicious!

Why toss the potatoes while warm?

This is the secret trick! Warm potatoes absorb the Dijon vinaigrette much better than cold ones. You'll notice the difference in every flavorful bite. Just don't add the delicate herbs until things cool down a bit.

Is this potato salad vegetarian/vegan?

Yes! This recipe is naturally vegetarian and can easily be made vegan - just double-check that your Dijon mustard doesn't contain honey or other animal products. It's one of my favorite plant-based side dishes for summer gatherings.

Irresistible French Potato Salad Recipe in Just 30 Minutes

Name: French Potato Salad with Herb Vinaigrette
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: French
Ingredients: 2 lbs small potatoes, halved; 3 tbsp olive oil; 2 tbsp white wine vinegar; 1 tbsp Dijon mustard; 1 small shallot, finely chopped; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, chopped; 1 tbsp fresh tarragon, chopped; Salt and pepper to taste

French Potato Salad with Herb Vinaigrette

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A lighter, no-mayo potato salad inspired by Julia Child, featuring Dijon mustard and fresh herbs for a flavorful side dish.

Author: Sophia Collins
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Yield: 6 servings 1x
Category: Side Dish
Method: Boiling
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

2 lbs small potatoes, halved
3 tbsp olive oil
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1 small shallot, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
1 tbsp fresh tarragon, chopped
Salt and pepper to taste

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Instructions

Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
Whisk together olive oil, vinegar, Dijon mustard, and shallot in a small bowl.
Gently toss warm potatoes with the vinaigrette.
Stir in fresh herbs and season with salt and pepper.
Serve warm or at room temperature.

Notes

Use waxy potatoes like Yukon Gold or red potatoes for best texture.
Letting the potatoes absorb the dressing while warm enhances flavor.
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Nutrition

Serving Size: 1 cup
Calories: 180
Sugar: 2g
Sodium: 150mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

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