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French Potato Salad
Enjoy a zesty French potato salad, perfect for summer picnics and parties, combining Dijon mustard dressing and fresh parsley for a refreshing side.
Course
Side Dish
Cuisine
French
Keyword
olive oil, waxy potatoes, white wine vinegar
Prep Time
15
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Calories
392
kcal
Author
Corrie
Ingredients
2
pounds
of waxy potatoes
3
tablespoons
olive oil
2
tablespoons
white wine vinegar
2
teaspoons
Dijon mustard
⅓
cup
finely chopped fresh parsley
2
tablespoons
finely chopped red onion
2
cloves
garlic
minced
Salt and pepper to taste
Instructions
Wash and boil the potatoes until they are fork-tender. Once cooked, allow them to cool slightly, then peel and slice into bite-sized pieces.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.
In a large bowl, gently mix the cooked potatoes, chopped parsley, and red onion.
Pour the dressing over the potato mixture and gently toss to coat everything evenly.
Allow the salad to marinate in the refrigerator for at least 30 minutes before serving.
Adjust seasoning if needed, and serve chilled or at room temperature.
Notes
Boil potatoes with their skin on to retain nutrients and prevent them from becoming waterlogged.
Let the cooked potatoes cool slightly before mixing them with the dressing to absorb flavors better.
If you can, use a good quality extra virgin olive oil for a superior flavor.
Whisk the dressing well to ensure the mustard is fully emulsified with the oil and vinegar.
Allow the salad to marinate for at least 30 minutes before serving to enhance the flavors.
Nutrition
Calories:
392
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
42
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
31
g
|
Sodium:
114
mg
|
Potassium:
51
mg
|
Fiber:
1
g
|
Sugar:
0.2
g
|
Vitamin A:
8
IU
|
Vitamin C:
2
mg
|
Calcium:
19
mg
|
Iron:
1
mg