Potato Salad 8 Ways

French Potato Salad

No mayo, just warm potatoes tossed in a Dijon vinaigrette.

Ingredients

2½ lbs waxy potatoes (Yukon gold or fingerling), sliced

⅓ cup olive oil

3 tbsp red wine vinegar

1½ tbsp Dijon mustard

1 small shallot, finely minced

2 tbsp fresh parsley, chopped

1 tbsp fresh chives, chopped

Salt & black pepper, to taste

Instructions

1. Cook potatoes: Boil potatoes in well-salted water until fork-tender. Drain while still warm.

2. Make vinaigrette: Whisk olive oil, vinegar, Dijon, shallot, salt, and pepper.

3. Toss warm: Gently toss warm potatoes with vinaigrette so they absorb the flavor.

4. Finish: Fold in parsley and chives. Taste and adjust seasoning.

5. Serve: Serve warm or at room temperature.