French · Lunch
Potato Salad with Herbs
Warm boiled potatoes tossed while still hot in a Dijon vinaigrette, then folded with fresh chives, parsley, tarragon and crème fraîche. Shallot adds bite, whole-grain mustard adds texture. Served at room temperature as a French bistro side or light lunch, no mayonnaise involved.
$3
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
329Calories
6.1gProtein
14.1gFat
44.3gCarbs
3.9gSugar
5.9gFiber
410mgSodium
16mgChol
4.4gSat Fat
1150mgPotassium
60mgCalcium
2.3mgIron
0.1mcgVitamin B12
38mgVitamin C
vegetarian
low-calorie
low-cholesterol
high-fiber
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Halve any larger potatoes for even cooking, rinse briefly in a colander to remove surface starch, then place in a pot and cover with cold water by 2cm.
2
Boil
Add a pinch of salt, bring to a boil over high heat, then reduce to medium and simmer 15–18 minutes until a knife slides through with no resistance.
3
Whisk
While potatoes cook, whisk white wine vinegar, Dijon mustard, wholegrain mustard, salt and pepper in a bowl, then stream in olive oil until thick and glossy.
4
Toss
Drain potatoes, return to warm pot for 1 minute, then while still hot toss with the vinaigrette, coating every surface so the warm potatoes absorb the dressing.
5
Rest
Let dressed potatoes sit uncovered at room temperature for 10 minutes until the vinaigrette fully absorbs and surfaces turn matte.
6
Fold
Fold in crème fraîche, chives, parsley, tarragon and shallot until potatoes are evenly speckled with green.
7
Plate
Spoon potato salad onto a plate, mounding slightly, and finish with a final pinch of black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g potato, small waxy potatoes
- 2 tbsp2 tbsp white wine vinegar
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp mustard-wholegrain
- 3 tbsp3 tbsp olive oil
- 2 tbsp30g creme-fraiche
- 2 tbsp2 tbsp chives
- 2 tbsp2 tbsp parsley
- 2 tsp2 tsp tarragon-dried
- 2 tbsp2 tbsp shallot
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
