If you’ve only ever known mayo-based potato salad, this French version is about to open up a whole new world. Tender sliced Little Reds™ get tossed in a bright Dijon vinaigrette loaded with fresh parsley, chives, tarragon, and thyme, plus a little shallot and garlic for depth. It’s served at room temperature, which means no stress about keeping it chilled at picnics and barbecues, and the flavors only get better as it sits. Light, herby, and elegant, this is the side dish that quietly steals the show at every gathering.
On-the-Go Tip
This salad was made for eating away from home. Because it’s served at room temperature and contains no mayonnaise, there’s no cooler stress involved. Pack it in a lidded container and it’s ready for picnics, potlucks, and sideline dinners. Make it a few hours ahead if you can, since the potatoes soak up even more of that herby vinaigrette as they sit.
Kid-Friendly Tip
The vinaigrette is a great mini cooking lesson for kids. Let them measure the oil, vinegar, and mustard into the bowl and watch how whisking transforms them into a creamy emulsion, then have them tear and add the fresh herbs. Older kids can practice knife skills on the chives and parsley with supervision. If the herb flavors are a lot for younger eaters, set aside a few plain boiled potatoes with just a drizzle of olive oil and a pinch of salt.
Equipment
- Large stock pot
- Whisk
- Large bowl
- 1.5 lbs Little Potatoes (this recipe uses Little Reds™, but you can use any variety you like!)
- 1 Tbsp salt
- 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 clove, minced
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Instructions
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Step 1
Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.
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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.
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Step 3
While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard.
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Step 4
Whisk until emulsified. Then add in fresh herbs, shallot and garlic.
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Step 5
Whisk again until combined.
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Step 6
Toss vinaigrette with cooled potatoes. Serve at room temperature.
