FRENCH POTATO SALAD

Grab an apron! Let’s make something delicious tonight.

This French Potato Salad is loaded up with fresh herbs – tarragon, parsley, and chives and dressed in the most flavorful Dijon Vinaigrette. It’s vegan, with no mayo, and quick and easy to make. Healthy and light!

INGREDIENTS

  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
  • 2 tablespoons of sea salt
  • 2 large garlic cloves
  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
  • 2 tablespoons fresh chives (or sub green onions), minced

Dijon Vinaigrette:

  • 1 tablespoon dijon mustard
  • ¼ cup champagne vinegar or white wine vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon black pepper

STEPS

  1. Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water. Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
  2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside..
  3. Assemble: Drain potatoes and garlic. Place potatoes mostly single layer on a baking sheet to cool. Mince the cooked garlic and add to the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes. Let sit at room temperature for about 10-15 minutes.
  4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

For another deliciously good time, schedule a virtual visit at Henry Ford Village today!