Description
Ina Garten’s French Potato Salad is a light and flavorful dish made with boiled potatoes, a zesty vinaigrette, and fresh herbs. Unlike the creamy American potato salad, this version is tossed in a mustard-based dressing, making it a healthier and more refreshing option. The salad is served at room temperature, allowing the flavors to meld together beautifully.
Ingredients
Scale
- 3 pounds small white potatoes
- 1/4 cup white wine vinegar
- 3 tablespoons good Dijon mustard
- 10 tablespoons extra virgin olive oil
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped green onions (optional)
Instructions
- Boil the Potatoes: Place the potatoes in a large pot of salted water. Bring to a boil and cook for 20-30 minutes, until tender.
- Prepare the Vinaigrette: In a small bowl, whisk together the white wine vinegar, Dijon mustard, salt, and pepper. Slowly add the olive oil, whisking constantly until the dressing is emulsified.
- Slice the Potatoes: Once cooked, drain the potatoes and allow them to cool slightly. Slice them into 1/4-inch thick rounds.
- Toss the Salad: In a large bowl, combine the warm potatoes with the vinaigrette. Toss gently to coat.
- Add Fresh Herbs: Fold in the dill, parsley, basil, and green onions (if using). Adjust seasoning with salt and pepper as needed.
- Serve: Let the salad sit at room temperature for at least 30 minutes to allow the flavors to meld. Serve as a side dish.