French Potato Salad
This bright French-style potato salad uses a vinaigrette, making it a lighter alternative to a traditional mayonnaise-based potato salad. White sweet potato makes for a sweet yet creamy base. A vibrant coating of a simple vinaigrette brings seasonal brightness. Fresh herbs complete the dish, making it the perfect accompaniment to any summertime picnic or BBQ side dish!
Servings: 8 servings
Ingredients
- 3 lb white sweet potatoes or Yukon gold potatoes (skin on) cut into 1-inch cubes
- 10 tbsp olive oil
- 1 ½ tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic minced
- 2 tbsp minced shallot
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 3 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- 2 tsp honey
- 2 tbsp chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tbsp chopped fresh tarragon
Instructions
- Prepare the potatoes. Preheat the oven to 425°F. Spread the prepared potatoes on a parchment-lined baking sheet. Toss with 2 tbsp olive oil, salt, and black pepper. Roast in the oven until they are browned and tender, 25-30 minutes. Remove from the oven and set the potatoes aside.3 lb white sweet potatoes or Yukon gold potatoes (skin on), 10 tbsp olive oil, 1 ½ tsp kosher salt, 1 tsp freshly ground black pepper
- Make the dressing. In a bowl, whisk together the garlic, shallot, Dijon mustard, whole-grain mustard, vinegar, lemon juice, honey, and remaining 8 tbsp olive oil.3 cloves garlic, 2 tbsp minced shallot, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 3 tbsp white wine vinegar, 2 tbsp fresh lemon juice, 2 tsp honey, 10 tbsp olive oil
- Assemble the salad. Toss the dressing with the warm potatoes. Add the dill, parsley, and tarragon. Pour into a serving bowl or platter. This can be served immediately, but the flavor deepens when refrigerated and rested for 4-6 hours.2 tbsp chopped fresh dill, ¼ cup chopped fresh parsley, 1 tbsp chopped fresh tarragon
Video
Notes
Rather than using white sweet potatoes, a regular sweet potato or traditional potato can also be used. Personally, I love the level of sweetness that the white sweet potato adds while still appearing to be a white potato. If using a traditional potato, opt for russet or Yukon gold.
While I left the skin on my sweet potatoes, feel free to remove it. Some people have certain preferences when it comes to skin on their potatoes. I love the additional texture it adds to the dish, but the flavor will still be amazing even if you choose to peel your potatoes.
If you desire additional flavor, you could finish the dish with a sprinkle of scallions, chives, or green onion. Personally, I don't think the dish needs any of these, but it is definitely an option.
Using fresh herbs brightens the flavors in the dish, and the herbs I chose work the best in this recipe. A touch of fresh basil could also work well to drive home the fresh flavors of this dish.
Nutrition
Serving: 1serving | Calories: 314kcal