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French Potato Salad

Ingredients


  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)

  • 2 tablespoons of sea salt

  • 2 large garlic cloves

    Dijon Vinaigrette:

  • 1 tablespoon dijon mustard

  • ¼ cup champagne vinegar or white wine vinegar

  • 1/3 cup olive oil

  • ¼ teaspoon black pepper

    Fresh Herbs:

  • ¼ cup fresh flat-leaf parsley, roughly chopped

  • 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)

  • 2 tablespoons fresh chives (or sub green onions), minced

Cooking Instructions

1. Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.  Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.

3. Assemble: Drain potatoes and garlic.  Place potatoes mostly single layer on a baking sheet to cool.  Mince the cooked garlic and add to the vinaigrette.  Drizzle the vinaigrette evenly over the warm potatoes.  Let sit at room temperature for about 10-15 minutes.

4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

French Potato Salad

Prep Time: 20 Minutes

Cook Time: 15 Minutes

Total Time: 35 Minutes

Servings: 6

Calories: 165 Per Serving

Meal Type

Nutrition Facts

Carbohydrates: 18.5g | Total Fat: 9.5g | Saturated Fat: 1.4g | Cholesterol: 0mg | Fiber: 2.9g | Sugar: 1.3g | Protein: 2.1g

Applied Diet Types

Ingredients


  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)

  • 2 tablespoons of sea salt

  • 2 large garlic cloves

    Dijon Vinaigrette:

  • 1 tablespoon dijon mustard

  • ¼ cup champagne vinegar or white wine vinegar

  • 1/3 cup olive oil

  • ¼ teaspoon black pepper

    Fresh Herbs:

  • ¼ cup fresh flat-leaf parsley, roughly chopped

  • 2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)

  • 2 tablespoons fresh chives (or sub green onions), minced

Cooking Instructions

1. Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.  Sprinkle in salt and bring to a boil. Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

2. Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.

3. Assemble: Drain potatoes and garlic.  Place potatoes mostly single layer on a baking sheet to cool.  Mince the cooked garlic and add to the vinaigrette.  Drizzle the vinaigrette evenly over the warm potatoes.  Let sit at room temperature for about 10-15 minutes.

4. Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
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