French Potato Salad
This simple potato salad is so delicious and easy! The warm potatoes soak up all the flavor from the tangy white wine and Dijon mustard vinaigrette!
Wash the potatoes. If they are large, cut them in half. Place in a pot and cover with cold water. Over high heat, bring to a boil. Boil until just tender when pierced with a knife. Drain.
While potatoes are boiling, in a large bowl, whisk together the white wine, vinegar, olive oil, Dijon mustard and salt and pepper.
Add warm potatoes to dressing in bowl and toss. Add more salt and pepper to taste.
Can garnish with fresh chopped herbs.
Use waxy potatoes - waxy potatoes (like Yukon Gold, Fingerling or red potatoes) will stay firm and hold their shape better.
Start with cold water - this allows the potatoes and the water to heat up together and the potatoes will cook more evenly.
Salt the water - just like pasta, you need to season the cooking water of the potatoes.
Cook until just tender - depending on the size of the potatoes, start checking them after about 8 minutes of boiling. The tip of knife should feel just the slightest bit of resistance.
Dress the potatoes while warm for a vinegar based dressing. The potatoes will absorb the flavors better while warm.
Serve vinegar potato salads at room temperature or warm.
Calories: 277kcal | Carbohydrates: 34g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 974mg | Fiber: 3g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 18.3mg | Calcium: 21mg | Iron: 1.7mg