Description
This French potato salad features tender Yukon Gold potatoes tossed in a tangy Dijon mustard dressing with fresh herbs, red onion, and capers. Chilled and flavorful, it makes a perfect side dish or light lunch with bright, Mediterranean-inspired notes.
Ingredients
Potatoes
- 2 pounds Yukon Gold potatoes, peeled and cubed
Salad Ingredients
- 1/2 cup chopped red onion
- 1/4 cup chopped parsley
- 1/4 cup chopped dill
- 1 tablespoon capers
Dressing
- 1/4 cup Dijon mustard
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Cook the potatoes: Place the peeled and cubed Yukon Gold potatoes in a large pot of cold water. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.
- Cool the potatoes: Drain the cooked potatoes thoroughly and spread them out on a baking sheet to cool completely, preventing them from becoming mushy in the salad.
- Prepare the dressing: In a large bowl, whisk together the Dijon mustard, olive oil, red wine vinegar, salt, and pepper to create a flavorful vinaigrette base for the salad.
- Combine salad ingredients: Add the cooled potatoes, chopped red onion, parsley, dill, and capers to the bowl with the dressing. Toss gently to evenly coat all ingredients without breaking the potatoes.
- Chill the salad: Cover the bowl and refrigerate the potato salad for at least 2 hours, or overnight if possible, to allow the flavors to meld and develop fully.
- Serve chilled: Serve the French potato salad cold as a refreshing side dish or a light lunch, perfect for warm weather gatherings.
Notes
- Using Yukon Gold potatoes provides a creamy texture and buttery flavor ideal for salads.
- Chilling the salad allows the flavors to blend beautifully, so plan ahead.
- Adjust salt and pepper in the dressing to taste based on your preference.
- The salad can be made a day in advance for convenience.
- Optional additions include hard-boiled eggs or chopped celery for extra texture.
