Description
This Herbed Potato Salad with Mustard Vinaigrette is a fresh and flavorful twist on a classic dish. Made with tender baby yellow potatoes, aromatic fresh herbs, and a tangy mustard vinaigrette, this salad is light, zesty, and perfect for picnics, BBQs, or as a hearty side dish any time of year. No mayo, just bold flavor and wholesome ingredients!
Ingredients
For the Salad:
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4 pounds baby yellow potatoes
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Salt (for boiling water)
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½ cup thinly sliced shallot
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2 tablespoons fresh chopped dill
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2 tablespoons fresh chopped parsley
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1 tablespoon fresh chopped tarragon
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2 tablespoons champagne vinegar
For the Mustard Vinaigrette:
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½ cup champagne vinegar
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1 heaping tablespoon Dijon mustard
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1 heaping tablespoon whole grain mustard
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2 cloves garlic, pressed or minced
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1 teaspoon salt
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½ teaspoon black pepper
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1 cup olive oil
Instructions
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Boil the Potatoes:
Bring a large pot of salted water to a boil. Add baby yellow potatoes and cook until fork-tender, about 15–20 minutes. Drain and let cool slightly. -
Slice & Marinate:
Once cool enough to handle, halve or quarter the potatoes, depending on size. Toss warm potatoes with 2 tablespoons champagne vinegar and the sliced shallots. Let sit for 10–15 minutes to absorb flavor. -
Make the Vinaigrette:
In a bowl, whisk together champagne vinegar, Dijon mustard, whole grain mustard, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking continuously until emulsified. -
Assemble the Salad:
Add chopped dill, parsley, and tarragon to the potatoes. Pour the vinaigrette over the mixture and toss gently until well coated. -
Chill & Serve:
Refrigerate for at least 30 minutes before serving for best flavor. Serve chilled or at room temperature.
Notes
For added texture, you can roast the potatoes instead of boiling.
This recipe is best made ahead to allow flavors to meld.
Optional add-ins: capers, chopped cornichons, or finely diced celery for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Boiling