Description
A refreshing and elegant potato salad, perfect for summer gatherings, featuring baby potatoes tossed in a tangy vinaigrette with fresh herbs.
Ingredients
Scale
- 2 pounds baby potatoes
- 1/4 cup olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- Salt and pepper to taste
Instructions
- Boil the baby potatoes in salted water until fork-tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- Whisk together the olive oil, Dijon mustard, red wine vinegar, and a pinch of salt and pepper to create the vinaigrette.
- Cut the warm potatoes into halves or quarters and add them to the vinaigrette, tossing gently to coat.
- Fold in the chopped parsley and chives carefully.
- Serve warm or refrigerate for a cold salad.
Notes
This recipe allows for personalization with different herbs or additional ingredients like bacon or olives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: potato salad, French cuisine, summer recipes, vegetarian side dish, picnic food