If you have yet to discover a potato salad that truly sings with fresh herbs and a tangy vinaigrette, prepare to fall in love with this French Potato Salad with Herb Mustard Vinaigrette Recipe. It’s not your everyday picnic side—it’s a vibrant, flavor-packed dish where tender baby potatoes meet a lively herb mustard vinaigrette that perfectly balances sharpness and earthiness. Every bite delivers freshness from dill, parsley, and tarragon paired with the subtle kick of Dijon and whole grain mustards, making it a delightful centerpiece or accompaniment for any meal. Trust me, once you try this recipe, it might just become your go-to for gathering friends or family around the table.
Ingredients You’ll Need
These ingredients are refreshingly simple yet play crucial roles in creating the perfect texture, taste, and aroma of this French Potato Salad with Herb Mustard Vinaigrette Recipe. Each component brings something unique, from the creamy baby potatoes to the sharpness of champagne vinegar and the lively green herbs that brighten every forkful.
- 4 pounds baby yellow potatoes: Their waxy texture holds up beautifully and soaks up dressing without falling apart.
- Salt (for boiling water): Essential for seasoning the potatoes from the inside out during cooking.
- ½ cup thinly sliced shallot: Adds a delicate, sweet onion note that infuses the potatoes gently.
- 2 tablespoons fresh chopped dill: Imparts a fragrant, slightly tangy herbaceous flavor that feels classic.
- 2 tablespoons fresh chopped parsley: Brings a clean, peppery freshness and bright green color.
- 1 tablespoon fresh chopped tarragon: Offers subtle anise-like hints that elevate the dish’s complexity.
- 2 tablespoons champagne vinegar: Used to marinate the shallots and potatoes, giving a light, crisp acidity.
- ½ cup champagne vinegar: Also used in the vinaigrette to maintain a consistent, refined tang.
- 1 heaping tablespoon Dijon mustard: Delivers sharpness and creaminess that forms the vinaigrette’s backbone.
- 1 heaping tablespoon whole grain mustard: Adds texture and a punchy flavor contrast to smooth Dijon.
- 2 cloves garlic, pressed or minced: Infuses the vinaigrette with a gentle pungency that rounds out flavors.
- 1 teaspoon salt: Balances and enhances every ingredient.
- ½ teaspoon black pepper: Provides mild heat and earthiness to the dressing.
- 1 cup olive oil: Brings richness and smooth emulsion to the vinaigrette.
How to Make French Potato Salad with Herb Mustard Vinaigrette Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of salted water to a rolling boil. Adding salt here is important because it seasons the potatoes as they cook, enhancing their natural flavor. Toss in your baby yellow potatoes and let them simmer until fork-tender—this usually takes about 15 to 20 minutes depending on their size. Once done, drain the potatoes and let them cool just enough so you can handle them comfortably without burning your fingers. This initial step is fundamental to set the stage for delicious textures throughout the salad.
Step 2: Slice & Marinate
When the potatoes are cool enough, slice them into halves or quarters. The idea is to create bite-sized pieces that soak up the vinaigrette and herbs easily. Toss the sliced potatoes with 2 tablespoons of champagne vinegar and the thinly sliced shallots. This quick marinade lets the potatoes absorb a subtle tang and the delicate sweetness of shallots while maturing in flavor for about 10 to 15 minutes. This step adds depth and prevents the salad from tasting flat.
Step 3: Make the Vinaigrette
In a separate bowl, whisk together ½ cup champagne vinegar, Dijon mustard, whole grain mustard, pressed garlic, salt, and black pepper. The mixture should start to blend the vinegar’s acidity with the mustard’s sharp creaminess and the punch of fresh garlic. Now, while whisking vigorously, slowly drizzle in the olive oil. This steady incorporation emulsifies the dressing, turning it into a luscious, silky vinaigrette that will coat the potatoes beautifully and carry those fresh herb flavors perfectly.
Step 4: Assemble the Salad
Next, add your freshly chopped dill, parsley, and tarragon into the marinated potatoes. The trio of herbs is what sets this salad apart, providing brightness and complexity in every bite. Pour the vinaigrette over the potato and herb mixture, then gently toss everything together. Be careful not to overmix or mash the potatoes; you want to keep the pieces intact and evenly coated. This step brings all those vibrant flavors into perfect harmony.
Step 5: Chill & Serve
For the best flavor, refrigerate the salad for at least 30 minutes before serving. This resting time lets all the herbs, mustard, and vinegar meld beautifully with the potatoes. Whether you prefer it chilled or at room temperature, this French Potato Salad with Herb Mustard Vinaigrette Recipe is a winner every time, bursting with fresh herbaceous notes and tangy, creamy goodness.
How to Serve French Potato Salad with Herb Mustard Vinaigrette Recipe
Garnishes
Adding a few thoughtful garnishes can elevate this salad even more. Consider sprinkling extra chopped fresh herbs like dill or parsley on top for a fresh green pop that looks inviting. A few thin slices of crunchy radish or a light dusting of cracked black pepper can add contrast in texture and flavor, making every forkful interesting and visually appealing.
Side Dishes
This vibrant salad pairs wonderfully with grilled meats like chicken, sausages, or steak, providing a refreshing counterbalance to smoky, hearty flavors. It also complements veggie-forward dishes such as grilled asparagus or ratatouille. Because it holds up well at room temperature, it’s perfect for picnic spreads and potlucks alongside crusty bread and a cheese platter.
Creative Ways to Present
For a little extra flair, serve this salad in a rustic wooden bowl or a vintage enamel dish to highlight its French country roots. Layer the salad over a bed of fresh baby greens or place scoops inside hollowed-out tomatoes for stunning, individual servings. Even dolloping a little crème fraîche or a soft goat cheese on top can make it feel elegantly indulgent.
Make Ahead and Storage
Storing Leftovers
This French Potato Salad with Herb Mustard Vinaigrette Recipe holds up beautifully in the fridge for up to three days. Keep it stored in an airtight container to prevent the herbs from wilting and the potatoes from drying out. Before serving leftovers, gently toss the salad to redistribute the dressing and refresh the flavors.
Freezing
Because of its delicate texture and fresh herbs, this potato salad is not ideal for freezing. The potatoes can become mushy and the vinaigrette can separate after thawing, compromising the bright flavors and pleasant texture.
Reheating
This dish is best enjoyed cold or at room temperature, so reheating is generally not recommended. If you prefer it slightly warmer, let it sit out for 30 minutes before serving rather than microwaving, which can alter the vinaigrette’s smoothness and the potatoes’ firmness.
FAQs
Can I use other types of potatoes for this salad?
Absolutely! While baby yellow potatoes are ideal for their waxy texture, red potatoes or fingerlings also work well. Just make sure to avoid starchy potatoes like Russets, as they tend to crumble and get mushy.
Is this salad suitable for a vegan diet?
Yes! This French Potato Salad with Herb Mustard Vinaigrette Recipe is naturally vegan since it contains no dairy or animal products. Just double-check your mustard to ensure it’s free from honey if that’s a dietary concern.
Can I make the vinaigrette ahead of time?
You can prepare the vinaigrette a day ahead and store it in the fridge, but give it a good whisk before using since the oil and vinegar might separate. Freshness is key for the best flavor, so don’t let it sit out too long.
What herbs can I substitute if I don’t have tarragon?
If tarragon isn’t available, you can try using fresh oregano, basil, or a bit more parsley and dill. Each will slightly change the flavor profile but will still keep the salad delicious and fresh.
How can I make this salad gluten-free?
This recipe is naturally gluten-free as long as the mustards and vinegar you use do not contain gluten additives. Always check labels if you’re cooking for someone with celiac disease or gluten sensitivity.
Final Thoughts
I hope you feel inspired to make this French Potato Salad with Herb Mustard Vinaigrette Recipe your next favorite side dish. It’s one of those recipes that beautifully showcases simple ingredients coming together in a way that feels sophisticated yet comforting. Whether it’s a family dinner, a weekend BBQ, or a casual get-together, this salad shines in every setting. Happy cooking and enjoy every vibrant, herby, tangy bite!
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French Potato Salad with Herb Mustard Vinaigrette Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Salad
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Description
A classic French potato salad featuring tender baby yellow potatoes tossed with a fragrant herb mustard vinaigrette made from Dijon and whole grain mustards, fresh dill, parsley, and tarragon, enhanced with shallots and champagne vinegar for a vibrant, tangy flavor. Perfect as a refreshing side dish for any meal, served chilled or at room temperature.
Ingredients
Potatoes
- 4 pounds baby yellow potatoes
- Salt (for boiling water)
Vinaigrette & Herbs
- ½ cup thinly sliced shallot
- 2 tablespoons fresh chopped dill
- 2 tablespoons fresh chopped parsley
- 1 tablespoon fresh chopped tarragon
- 2 tablespoons champagne vinegar (for marinating)
- ½ cup champagne vinegar (for vinaigrette)
- 1 heaping tablespoon Dijon mustard
- 1 heaping tablespoon whole grain mustard
- 2 cloves garlic, pressed or minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup olive oil
Instructions
- Boil the Potatoes: Bring a large pot of salted water to a boil. Add the baby yellow potatoes and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly.
- Slice & Marinate: Once cool enough to handle, halve or quarter the potatoes depending on their size. Toss the warm potatoes with 2 tablespoons of champagne vinegar and the sliced shallots. Let them sit for 10–15 minutes to absorb the flavors.
- Make the Vinaigrette: In a bowl, whisk together the remaining champagne vinegar, Dijon mustard, whole grain mustard, garlic, salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously until the mixture is emulsified.
- Assemble the Salad: Add the chopped dill, parsley, and tarragon to the potatoes. Pour the vinaigrette over the mixture and toss gently until everything is well coated.
- Chill & Serve: Refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature for the best taste experience.
Notes
- Use baby yellow potatoes for their tender texture and thin skins which do not require peeling.
- Marinating the potatoes with shallots and vinegar while still warm helps to infuse flavor deeply.
- Chilling the salad before serving enhances the flavor but it can also be served at room temperature.
- Fresh herbs like dill, parsley, and tarragon add aromatic complexity—feel free to adjust quantities based on preference.
- Ensure continuous whisking when adding olive oil to vinaigrette to achieve a proper emulsification and smooth dressing.
