How To Make French Potato Salad
A hearty and filling dinner always works to satisfy the hungry bellies that await the evening’s meal. Here, we give you a simple French potato salad that only takes 30 minutes to make.
Serves:
Ingredients
- 3lbred potatoescut into ¾-inch cubes
- ⅓cupolive oil
- 3tbsplemon juicefreshly-squeezed
- 3smallgarlic clovespressed or minced
- 2tspdijon mustard
- 1tspfine sea salt
- ½tspblack pepperfreshly-cracked
- 1shallotpeeled and finely chopped
- ⅓cupfresh parsleyfinely-chopped
- 3tsbpfresh French herbsfinely-chopped, (rosemary, chives, tarragon, thyme, dill, or a combo)
Instructions
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Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5 to 8 minutes or until the potatoes pierce easily with a fork.
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Drain the potatoes in a colander and let cool for 20 to 30 minutes.
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Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.
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Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs. Toss gently until evenly combined.
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Taste and season with additional salt and pepper if needed, to taste. Cover the bowl and refrigerate for 1 to 2 hours to chill.
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Serve chilled, or refrigerate in a sealed container for up to 3 days.
Nutrition
- Calories: 216.02kcal
- Fat: 9.53g
- Saturated Fat: 1.39g
- Trans Fat: 0.00g
- Monounsaturated Fat: 6.62g
- Polyunsaturated Fat: 1.10g
- Carbohydrates: 31.03g
- Fiber: 4.34g
- Sugar: 3.01g
- Protein: 3.86g
- Sodium: 339.29mg
- Calcium: 77.95mg
- Potassium: 848.18mg
- Iron: 4.93mg
- Vitamin A: 15.77µg
- Vitamin C: 22.37mg
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