French Potato Salad

I love all of the summertime side dishes that seem to appear at every backyard barbecue. One of my favorites is the delicious French Potato Salad. Baby red potatoes are steamed and then coated with the most flavorful Dijon vinaigrette and then sprinkled with a handful of mixed herbs. It's so good that you will be eating it all year long! This fresh-tasting salad is as light as it is fresh and goes with everything.

Ingredients for French Potato Salad:

Salad:

24 ounces 2 bite red potatoes

2 tablespoons chopped chives

1 tablespoon chopped parsley

1 teaspoon chopped dill

1 chopped shallot

Vinaigrette:

Combine-

1/4 cup extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon lemon juice

1 tablespoon water

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Time-Saving Tip: prepare the vinaigrette a few hours in advance and leave it unrefrigerated.

Let's see what we need.

We're ready to cook.

Place a steam basket in a pot and add enough water to hit the bottom of the rack. Add the potatoes, cover, and cook until potatoes are just tender when pierced with a knife. When cool enough to handle-but as hot as you can handle-cut each potato in half.

Transfer the potatoes to a large bowl. Add the dressing and gently toss. Let sit for about ten minutes tossing a few times. Gently fold in the herbs and chopped shallot. Serve room temperature.

It's ready! French Potato Salad is totally delicious and is so easy to prepare. It's the perfect summer side dish.

Enjoy!

French Potato Salad:

Salad:

• 24 ounces 2 bite red potatoes

• 2 tablespoons chopped chives

• 1 tablespoon chopped parsley

• 1 teaspoon chopped dill

• 1 chopped shallot

Vinaigrette:

Combine-

• 1/4 cup extra virgin olive oil

• 2 tablespoons white wine vinegar

• 1 tablespoon lemon juice

• 1 tablespoon water

• 1 teaspoon Dijon mustard

• 1/2 teaspoon kosher salt

• 1/4 teaspoon black pepper

• Place a steam basket in a pot and add enough water to hit the bottom of the rack. Add the potatoes, cover, and cook until potatoes are just tender when pierced with a knife. When cool enough to handle-but as hot as you can handle-cut each potato in half.

• Transfer the potatoes to a large bowl. Add the dressing and gently toss. Let sit for about ten minutes tossing a few times. Gently fold in the herbs and chopped shallot. Serve room temperature.

• Time-Saving Tip: prepare the vinaigrette a few hours in advance and leave it unrefrigerated.