French Potato Salad With A Dijon Vinaigrette & Fines Herbes

French Potato Salad With A Dijon Vinaigrette & Fines Herbes

Fines herbes are a combination of herbs that are a mainstay of French cuisine. The herbs are comprised of finely chopped parsley, chives, tarragon, and chervil.

Fresh herbs and a vinaigrette are the characteristic of this French potato salad. and when plated is not only pleasing to the eye, but as well to the palate.

A Mix Of French Herbs Also Found In This Recipe: Herbs De Provence Fried Potatoes Over Smoked Gouda

Small red potatoes are traditional for French potato salads. You can find a red potato salad on a classic French dish called Nicoise salad or Salad Niçoise.

The featured potato salad is tender but not mushy, and the flavor of the vinaigrette penetrates the somewhat bland potato.

To do this you must first slice the potatoes before boiling them. Doing so also helps to eliminate torn skins and broken slices.

Left: Sliced Raw Red Potatoes – Right: Pouring A Vinaigrette Over Warm Cooked Potatoes

After they are cooked, spread the slices over a rimmed baking sheet. Then pour the prepared vinaigrette over the warm potatoes.

French Potato Salad With A Dijon Vinaigrette & Fines Herbes

2 pounds small red potato (about 2-inch diameter), cut into 1/4-inch-thick slices, do not peel potatoes

2 tablespoons table salt

1 medium clove garlic , peeled and threaded on skewer

1 1/2 tablespoons champagne vinegar or white wine vinegar

2 teaspoons Dijon mustard

1/4 cup olive oil

1/2 teaspoon ground black pepper

1 small shallot, minced (about 2 tablespoons)

1 tablespoon fresh chervil leaves , minced

1 tablespoon fresh parsley leaves, minced

1 tablespoon fresh minced chives

1 teaspoon fresh tarragon leaves , minced

Place sliced potatoes with 2 tablespoons of salt into large saucepan and cover with cold water by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until potatoes are just tender, about 5-6 minutes.

While potatoes are cooking, lower skewered garlic into simmering water and blanch for 45 seconds. Remove garlic from hot water and run garlic under cold tap water. Then remove garlic from skewer and mince. Set aside.

Drain potatoes, reserving 1/4 cup cooking water. Arrange hot potatoes close together in single layer on rimmed baking sheet.

Whisk minced garlic, reserved cooking water, vinegar, mustard, oil, and pepper in a small bowl until combined.

Drizzle vinaigrette evenly over warm potatoes. Let potatoes sit at room temperature until flavors meld, about 10 minutes.

Transfer potatoes to large serving bowl. Combine shallot and herbs in a small bowl, than sprinkle over potatoes and gently fold in.

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