The Scoop
Celebrate new beginnings with this simple French potato salad featuring tricolored baby potatoes and a tangy mustard vinaigrette.
The first time I made a simple French potato salad, I was celebrating my friend Luca's moving day to his charming, sunlight-filled apartment above a quirky bookstore in Montparnasse. Paris had always been our dream city, and this was a milestone worth savoring. Amidst the hustle of moving boxes and rearranging furniture, I found myself in his tiny kitchen, rustling up something light yet celebratory. The tricolored baby potatoes caught my eye at a market nearby, alongside aromatic bundles of fresh herbs. A classic Dijon mustard vinaigrette would be just the thing to bring everything together.
Taking a deep breath, I began boiling the potatoes and added whole garlic cloves to infuse extra flavor. The key was to simmer the potatoes just until tender and then quickly spread them out to cool on a baking sheet, preventing them from becoming mushy. Luca peeked in as I whisked the vinaigrette—strong Dijon mustard with a pour of champagne vinegar and a generous glug of olive oil. Once the potatoes had cooled slightly, I minced the softened garlic and stirred it into the dressing, watching it transform into something magical. Luca approved with an enthusiastic thumbs-up before returning to unpacking.
As we sat in his makeshift dining nook, the aromas of tarragon, chives, and parsley filled the room. Our laughter echoed through the hallway as we toasted to new beginnings, late-night wine runs, and the city that had brought us here. It was a dish of simple elegance, served warm with a side of fresh memories. A few thoughtful touches made all the difference—as always, it’s about savoring the moment and the company you keep.
Ingredients
- 2 pounds tricolored medley baby potatoes, sliced 1/4-inch-thick
- cold water, to taste
- 2 tablespoons sea salt
- 2 large cloves garlic, peeled and whole
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/4 cup champagne vinegar or white wine vinegar
- 1/4 teaspoon black pepper
- 1/4 cup fresh flat-leaf parsley, roughly chopped
- 2 tablespoons fresh tarragon, roughly chopped, can substitute 1/4 cup dill
- 2 tablespoons fresh chives, optional, minced
Directions
- In a large saucepan, add the potatoes, enough of the cold water to completely cover them, and the salt.
- Bring the water to a boil.
- Add the garlic cloves to the boiling water and reduce the heat to low.
- Simmer until the potatoes are just tender, about 5 minutes.
- In a small bowl, add the Dijon mustard, the oil, the vinegar, and the pepper and whisk to combine.
- Drain the potatoes and the garlic cloves.
- Transfer the potatoes to a baking sheet to cool, making sure they are spread out in a single layer.
- Mince the cooked garlic cloves and add it to the vinaigrette, whisking to combine.
- Drizzle the vinaigrette evenly over the warm potatoes.
- Allow the potatoes to sit at room temperature for 10-15 minutes.
- In a serving bowl, add the potato mixture, the parsley, the tarragon, and the chives and toss gently to combine.
- Serve.
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