Description
A bright and herbaceous take on classic potato salad, featuring tender red or Yukon gold potatoes tossed with fresh herbs, tangy red wine vinegar, and a flavorful Dijon mustard dressing. Perfect as a side for picnics, barbecues, or any meal!
Ingredients
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2 pounds small red or Yukon gold potatoes (about 2 inches or smaller)
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1 tbsp plus 1 tsp kosher salt, divided
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½ cup loosely packed fresh tender herbs (parsley, basil, dill, tarragon, or a mix)
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4 medium scallions, thinly sliced
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⅓ cup olive oil
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¼ cup red wine vinegar
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1 tbsp Dijon mustard
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1 tbsp whole-grain Dijon mustard (or additional 1 tbsp regular Dijon)
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¼ tsp freshly ground black pepper
Instructions
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Place potatoes in a large pot and cover with cold water; add 1 tbsp kosher salt. Bring to a boil and cook until tender when pierced with a fork, about 15–20 minutes. Drain and let cool slightly.
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While still warm, slice potatoes into halves or quarters, depending on size.
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In a large bowl, whisk together olive oil, red wine vinegar, Dijon mustards, remaining 1 tsp kosher salt, and black pepper to create the dressing.
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Add warm potatoes, fresh herbs, and scallions to the bowl. Gently toss to coat all ingredients evenly.
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Adjust seasoning to taste; serve warm or at room temperature.
Notes
Use a mix of herbs for complex flavor; fresh is best.
Letting potatoes sit in dressing while warm helps them absorb more flavor
For a creamier texture, add a spoonful of mayonnaise or crème fraîche.
This salad keeps well refrigerated for up to 2 days; bring to room temp before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Salad
- Method: Boiling, Tossing
- Cuisine: French, American
Keywords: potato salad, French potato salad, herb salad, red potatoes, Dijon dressing