- French Potato Salad
French Potato Salad
Meal Tags: Lunch, Make-ahead, Salad, Side
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
- 1/4 cup olive oil
- 3 tbsp white wine vinegar
- 2 tbsp Dijon mustard
- 1 shallot, minced
- 1 garlic clove, grated
- Salt and pepper to taste
- 24 baby potatoes, halved
- 1/2 cup cornichons, larger ones sliced in half on the bias
- 2 green onions, thinly sliced
- 2 tbsp chopped fresh tarragon
- 2 tbsp chopped fresh parsley
Bring a large pot of water to a boil. Add the potatoes and cook them until they are fork tender, about 12 minutes. Drain them in a colander and allow them to cool completely.
In a small bowl, whisk together the dressing ingredients.
In a large bowl, toss together the cooked potatoes, cornichons, green onion, tarragon, parsley, and dressing.
Serve immediately or store in the refrigerator for up to 4 days.