French Potato Salad is a fresh and light potato salad covered in the most amazing vinaigrette with fresh herbs. A great alternative to the usual potato salad!
Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.
Once water boils, add a Tablespoon of salt, then add in sliced potatoes. Once potatoes are cooked until fork tender, drain well and allow to cool.
While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard. Whisk until emulsified.
Then add in fresh herbs, shallot and garlic. Whisk again until combined.
Toss vinaigrette with cooled potatoes. Serve at room temperature.
Video
Notes
Store leftovers in an airtight container and place in the refrigerator. Potato salad will stay fresh for 1-2 days. Let sit out a room temperature for a little while before eating. Do not freeze.
This is best eaten right after it's made. Potatoes will continue to soak up the dressing the longer it sits so keep this in mind when you store leftovers.
It does help to use a waxy potato like a red potato or Yukon gold potato. They are less likely to soak up all the dressing like a russet potato would.
In the video, the potatoes are boiled then cut which differs from the written recipe. You can do it either way.
If your potatoes are on the large side, you may want to quarter than rather than just slicing.