French Potato Salad
This French-style potato salad skips the mayo for a bright vinaigrette, making it a fresh, lighter side dish for summer.
Servings: 8 servings
Ingredients
- 3 pounds white sweet potatoes or Yukon gold potatoes (skin on) cut into 1-inch cubes
- ½ cup + 2 tablespoons olive oil separated
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 2 tablespoons minced shallot
- 2 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 3 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 2 teaspoons honey
- 2 tablespoons chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tablespoon 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 tablespoons of 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 pounds white sweet potatoes or Yukon gold potatoes (skin on), ½ cup + 2 tablespoons olive oil, 1 ½ teaspoons kosher salt, 1 teaspoon 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 the remaining ½ cup of olive oil.3 cloves garlic, 2 tablespoons minced shallot, 2 tablespoons Dijon mustard, 1 tablespoon whole-grain mustard, 3 tablespoons white wine vinegar, 2 tablespoons fresh lemon juice, 2 teaspoons honey, ½ cup + 2 tablespoons 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 tablespoons chopped fresh dill, ¼ cup chopped fresh parsley, 1 tablespoon 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