French Style Potato Salad

chefs-mate chefs-mate 0 Comments
Servings: 4 servings Difficulty: Advanced
Jump To Recipe Print Recipe
A vibrant, herbaceous salad featuring tender potatoes tossed in a sharp tarragon vinaigrette.
French Style Potato Salad recipe image
French Style Potato Salad recipe image
Print Recipe

French Style Potato Salad

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 servings Calories: 116.6
Dietary:
V Vegan

Description

This classic French-style potato salad offers a refreshing departure from creamy mayonnaise-based versions. It features tender, waxy potatoes sliced thinly and dressed in a bright, aromatic vinaigrette made with white wine, Dijon mustard, and fresh tarragon. The dish is light yet satisfying, with a tangy kick from tarragon vinegar and a subtle savory depth from the broth-infused potatoes. It is an elegant yet simple side dish perfect for spring picnics, summer barbecues, or as a light lunch accompaniment.

Directions

  1. Bring a large pot of salted water (about 1/2 teaspoon salt per cup of water) to a boil.
  2. Add the potatoes to the boiling water.
  3. Reduce heat to maintain a gentle boil, cover, and cook until potatoes are tender when pierced with a fork, about 30 to 35 minutes.
  4. Drain the potatoes and allow them to cool slightly until they can be handled.
  5. Peel the potatoes once cooled.
  6. Rub the inside of a large serving bowl (approximately 2-quart capacity) with the cut side of the garlic clove.
  7. Discard the garlic clove.
  8. Slice the peeled potatoes into 1/4-inch thick slices and place them in the prepared bowl.
  9. In a small bowl, dissolve the bouillon granules in the hot water.
  10. Stir the dry white wine into the bouillon mixture.
  11. Pour the liquid mixture over the sliced potatoes.
  12. Cover the bowl and refrigerate for at least 1 hour, stirring the potatoes once or twice to ensure even absorption.
  13. Drain any excess liquid from the potatoes.
  14. In a small jar with a tight-fitting lid, combine olive oil, tarragon vinegar, chives, salt, Dijon mustard, dried tarragon, and pepper.
  15. Shake the jar vigorously to emulsify the dressing.
  16. Pour the dressing over the potatoes and gently toss to coat evenly.
  17. Sprinkle with fresh parsley and serve.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 116.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 9.1mg1%
Total Carbohydrate 25.7g9%
Dietary Fiber 3.3g14%
Sugars 1.2g
Protein 3.0g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Recipe Card powered by WP Delicious