Description
This French-style potato salad with lemon and herbs is a light and elegant side dish. It features tender waxy potatoes tossed in a bright lemon vinaigrette with fresh herbs, offering a sophisticated alternative to traditional creamy versions.
Ingredients
Scale
- 2 pounds small waxy potatoes (such as Yukon Gold or red new potatoes), unpeeled and scrubbed
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1/2 cup extra virgin olive oil
- 1/4 cup finely chopped fresh parsley
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the whole, unpeeled potatoes in a large pot. Cover with cold water by about an inch. Add a generous pinch of salt to the water.
- Bring the water to a boil over medium-high heat. Reduce heat to medium-low and simmer until the potatoes are fork-tender, about 15-20 minutes depending on their size. Do not overcook.
- While the potatoes cook, prepare the vinaigrette. In a small bowl, whisk together the fresh lemon juice and Dijon mustard.
- Slowly drizzle in the extra virgin olive oil while continuously whisking until the vinaigrette is emulsified and creamy.
- Once the potatoes are cooked, drain them thoroughly in a colander. Let them cool slightly, about 5 minutes, until they are still warm but easy to handle.
- Cut the warm potatoes into bite-sized pieces. You can halve smaller potatoes or quarter larger ones.
- Transfer the cut potatoes to a large mixing bowl. Pour the lemon vinaigrette over the warm potatoes.
- Add the chopped fresh parsley, chives, and dill to the bowl.
- Gently toss everything together until the potatoes are evenly coated with the vinaigrette and herbs.
- Taste and season with additional salt and freshly ground black pepper as needed.
- Serve warm or at room temperature. For best flavor, let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
Notes
- Using waxy potatoes is key for this salad; their firm texture holds up well and doesn’t become mushy.
- Adjust the amount of herbs to your preference. Fresh herbs are essential for the bright flavor of this dish.
- This salad can be made a few hours ahead of time. If making ahead, add a splash more lemon juice or olive oil before serving if it seems dry.
- For a touch of onion flavor without the bite, you can add 1 tablespoon of finely minced shallots to the vinaigrette.
- Do not rinse the cooked potatoes after draining; the slight starch helps the vinaigrette adhere.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling, Whisking
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 300-350
- Sugar: 2-3g
- Sodium: 150-200mg
- Fat: 20-25g
- Saturated Fat: 3-4g
- Unsaturated Fat: 17-21g
- Trans Fat: 0g
- Carbohydrates: 25-30g
- Fiber: 3-4g
- Protein: 4-5g
- Cholesterol: 0mg