Fresh, French-inspired salad with a vinaigrette dressing! Light, naturally creamy and healthy!

30 mins
10 mins


  • Large stock pot
  • Whisk
  • Large bowl


  • 1.5 lbs Little Potatoes
  • 1/2 cup extra virgin olive oil
  • 3 Tbsp white wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 Tbsp fresh Italian parsley, chopped
  • 2 Tbsp fresh chives, finely chopped
  • 1 Tbsp fresh tarragon leaves, chopped
  • 1 tsp fresh thyme leaves, chopped
  • 1 small shallot, finely chopped
  • 1 garlic cloves, minced


  • Step 1

    Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.

  • Step 2

    Once water boils, add a tablespoon of salt, then add in sliced Little potatoes. Once potatoes are cooked until fork tender, drain well and allow to cool.

  • Step 3

    While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard.

  • Step 4

    Whisk until emulsified. Then add in fresh herbs, shallot and garlic.

  • Step 5

    Whisk again until combined.

  • Step 6

    Toss vinaigrette with cooled potatoes. Serve at room temperature.