This elegant French potato salad skips the heavy mayonnaise for a light, zesty tarragon vinaigrette that lets the earthy potatoes shine. Using waxy red potatoes ensures they hold their shape while absorbing the delicate herbal notes. The addition of crisp red onion and fresh parsley adds texture and brightness, making this dish a refreshing side for summer picnics, garden parties, or as a sophisticated lunch accompaniment. It&# 226;ÂÂs a vibrant, vegetarian-friendly option that balances savory depth with acidic punch, perfect for those who appreciate clean, classic flavors without the heaviness of traditional potato salads.
French Potato Salad With Tarragon Vinaigrette
Description
This elegant French potato salad skips the heavy mayonnaise for a light, zesty tarragon vinaigrette that lets the earthy potatoes shine. Using waxy red potatoes ensures they hold their shape while absorbing the delicate herbal notes. The addition of crisp red onion and fresh parsley adds texture and brightness, making this dish a refreshing side for summer picnics, garden parties, or as a sophisticated lunch accompaniment. It&# 226;ÂÂs a vibrant, vegetarian-friendly option that balances savory depth with acidic punch, perfect for those who appreciate clean, classic flavors without the heaviness of traditional potato salads.Ingredients
Directions
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Scrub the red potatoes clean under cold running water. Leave the skins on for texture and nutrients.
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Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water.
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Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
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Drain the potatoes and let them cool slightly until manageable to touch, then slice into 1/2-inch rounds.
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In a small bowl, whisk together olive oil, white wine vinegar, chopped tarragon, salt, and pepper to create the vinaigrette.
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In a large serving bowl, combine the sliced potatoes, chopped red onion, and fresh parsley.
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Pour the vinaigrette over the potato mixture and toss gently to coat evenly.
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Let the salad rest for 10 minutes to allow flavors to meld before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 230.5kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 18.2mg1%
- Total Carbohydrate 51.0g17%
- Dietary Fiber 6.8g28%
- Sugars 3.5g
- Protein 6.0g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, allow the salad to marinate in the vinaigrette for up to 2 hours before serving.
You can substitute dried tarragon (1 tablespoon) if fresh is unavailable, but fresh provides a brighter flavor.
Red potatoes are ideal because their waxy texture holds up well when boiled and sliced.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
