🌿 RosemaryThyme Parisian Potato Salad 🌿
Fresh, colorful baby potatoes are tossed with a bright champagne-Dijon vinaigrette and fragrant herbs. It is a lovely mayonnaise-free alternative to traditional potato salad—light, flavorful, and just a little elegant.
Ingredients
1 bag (1½ pounds) petite red and gold potatoes
½ cup extra-virgin olive oil
3 tablespoons champagne vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Fresh parsley, finely chopped
Fresh chives, finely chopped
Fresh tarragon, finely chopped
Freshly cracked black pepper, to taste
Directions
- Gently wash the potatoes and cut each one crosswise into approximately three slices.
- Place the potatoes in a saucepan and cover with water. Bring to a very gentle boil and cook just until fork-tender. Watch them carefully so they remain firm and do not overcook.
- While the potatoes cook, whisk together the olive oil, champagne vinegar, Dijon mustard, and honey until smooth and emulsified.
- Drain the potatoes carefully and allow them to cool.
- Place the cooled potatoes in a serving bowl. Add the fresh parsley, chives, tarragon, and freshly cracked black pepper.
- Pour the dressing over the potatoes and gently toss until every slice is lightly coated.
- Refrigerate until ready to serve, allowing a little time for the potatoes to absorb the beautiful flavors.
RosemaryThyme Note 🌿
Fresh herbs are wonderful, but dried herbs work beautifully, too. If using dried herbs, start with approximately 1 teaspoon each dried parsley and dried chives and ½ teaspoon dried tarragon—or adjust to your taste. Whisk them directly into the dressing and let it rest while the potatoes cook and cool. This gives the dried herbs time to hydrate, soften, and release their flavor.
Tarragon gives this salad its distinctly French character, while champagne vinegar adds a delicate brightness. There is no mayonnaise or cream—just tender potatoes, fragrant herbs, and a lovely homemade vinaigrette.
Helene
Rosemary Thyme 🌿
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