Saladsbellyfull5.0
French Potato Salad
A mayo-free potato salad? Yep! This French Potato Salad recipe is made with tender baby potatoes, lots of fresh herbs, and coated in a light tangy vinaigrette dressing. Always a hit at get togethers!
👥 8 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- measuring cup
- pot
- baking sheet
📝 Preparation Steps
1
In a large glass spouted measuring cup (or mixing bowl), whisk together the olive oil, mustard, 4 tablespoons of the vinegar, minced garlic, 2 teaspoons salt, and pepper. Set aside.
garlic (, minced)4 cloves
2
In a medium pot, cover potatoes by 1-inch water. Salt the water and bring to a boil. Cook potatoes until just fork tender and still holding their shape, about ⏱️ 8-10 minutes. Drain.
3
Arrange potatoes in a single layer on a parchment lined baking sheet. Drizzle with the remaining 2 tablespoons vinegar and chicken broth. Let cool for abut ⏱️ 5 minutes.
chicken broth2 tablespoons
4
Transfer potatoes to a large shallow serving bowl. Give the dressing a whisk to reincorporate and drizzle over the potatoes along with the scallions and all the herbs. Taste and add more salt and pepper, if needed.
5
Enjoy warm, at room temperature, or even chilled. (Room temp is our favorite.)
Nutrition Facts
calories
264 kcal
fat Content
14 g
serving Size
1 serving
fiber Content
4 g
sugar Content
2 g
sodium Content
652 mg
protein Content
4 g
cholesterol Content
0.1 mg
carbohydrate Content
32 g
saturated Fat Content
2 g
unsaturated Fat Content
12 g
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