Description
A classic French potato salad recipe inspired by Julia Child, featuring a tangy vinaigrette and fresh herbs.
Ingredients
Scale
- 2 pounds Yukon Gold potatoes
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh parsley
- Salt to taste
- Pepper to taste
Instructions
- Wash and peel the potatoes. Cut them into even pieces.
- Place the potatoes in a pot, cover with cold water, and add a generous pinch of salt.
- Bring the water to a boil and cook until the potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- In a bowl, whisk together the vinegar, olive oil, mustard, shallots, salt, and pepper.
- Add the warm potatoes to the dressing and toss gently to combine.
- Fold in the chopped parsley.
- Serve warm or at room temperature.
Notes
- For a creamier texture, add 1/2 cup of mayonnaise.
- You can substitute fresh herbs like dill or chives for parsley.
- Serve with grilled meats for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: julia child potato salad recipe