French Potato Salad
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Everyday Food, July/August 2009
- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 6
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Ingredients
- 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
- Coarse salt and ground pepper
- 1/4 cup olive oil
- 3 tablespoons Dijon mustard
- 2 tablespoons sherry vinegar
- 1 small shallot, minced (2 tablespoons)
- 3 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1/4 small red onion, sliced
Directions
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Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
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Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.
Cook's Note
If you don't have sherry vinegar, try cider or champagne vinegar instead. Use your favorite fresh herbs in this potato salad to make it your own.
So delicious! I used new red potatoes and red wine vinegar instead and it turned out just perfect! Definitely my new goto potato salad recipe!
Delicious! can be eaten either warm or cold.
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This is one of the best potato salads ever. Thanks, Chiff!
@JCalise - you can certainly use another vinegar. Apple Cider Vinegar, White Wine Vinegar, Champagne Vinegar will all work nicely. I would not recommend Balsamic unless you use WHITE Balsamic. Regular balsamic vinegar is a bit dark and would take over the salad. (I've seen a white fig-infused balsamic that would be wonderful!)
Can I use another vinegar if I don't have sherry vinegar?
This potato salad is wonderful! There's no mayo so it's good for potlucks.
Fresh herbs make everything better. Such is the case with this recipe. Tarragon could easily be substituted for the thyme. NUM!