Classic French-Style Potato Salad

Name: Classic French-Style Potato Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: British, European, French, Mediterranean
Ingredients: 1.5lbs (680g) small potatoes (gold, red-skinned or a mix); 1 tbsp salt; 2 tbsp (30ml) Extra Virgin Oil Oil; 1 tbsp (15ml) red wine vinegar; 1 tbsp Dijon Mustard; 1 tbsp Grainy Mustard; 1 tsp salt; ¼ tsp freshly ground black pepper; 4 tbsp fresh dill, chopped; 1 shallot, peeled and diced; 5-6 cornichons (or dill pickles), diced; 1 tbsp (15ml) cornichon juice

4 steps

Prep:10minCook:15min

No mayo, fresh herbs and zippy add-ons are what make a Classic French-Style Potato Salad a Summer favorite! In comparison to its American counterpart, almost always thickly dressed with mayonnaise, the French-style potato salad relies on a lively vinaigrette dressing to create a more elegant and lighter version of this staple. The small potatoes are tossed warm in an herby and tangy mix of Dijon mustard, grainy mustard, olive oil and red wine vinegar, then spiked with cornichons, shallots and fresh dill. This is a quick, easy and guaranteed crowd-pleaser…

Updated at: Thu, 17 Aug 2023 09:02:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories172.3 kcal (9%)

Total Fat7.8 g (11%)

Carbs23.5 g (9%)

Sugars2.1 g (2%)

Protein2.7 g (5%)

Sodium2608.8 mg (130%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

680gpotatoes gold

small, red-skinned, or a mix

1 Tbspsalt

30mlextra virgin oilve oil

15mlred wine vinegar

1 Tbspdijon mustard

1 Tbspgrainy mustard

1 tspsalt

¼ tspfreshly ground black pepper

or dill pickles, diced

15mldill pickle juice

Instructions

Step 1

Step 1 – Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover by 1 inch with water. Add 1 tbsp of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until you can easily poke a knife into the potatoes. Drain immediately into a colander/strainer and rinse under cold water. The potatoes should have cooled slightly, but still be warm to the touch.

Step 2

Step 2 – In a large bowl, combine the EVOO, red wine vinegar, salt and pepper. Whisk vigorously with a fork to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, the diced shallots, diced cornichons and cornichon juice. Toss to combine.

Step 3

Step 3 – Add the potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes evenly. If needed, season more to taste.

Step 4

Serve warm or chilled, For serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill.