French Style Potato Salad
This French style potato salad is made with a tangy lemon and herb vinaigrette instead of mayonnaise, making for a side that's light, fresh, and easy to prepare in advance.
Ingredients
- 2 1/2 lb yukon gold or teeny tiny potatoes, diced into 1 inch pieces
- 3/4 cup olive oil
- 1/4 cup lemon juice
- 1 tsp lemon zest
- 1 tbsp dijon mustard
- 1 tbsp crushed calabrian chilis
- 1 tsp thyme (fresh is preferred but dried is ok)
- 2 cloves garlic, minced
- 1 tsp honey or agave, as needed to sweeten
- 1/4 cup green onions (greens only), thinly sliced
- 1/4 cup parsley, chopped
- salt and pepper
Instructions
- Bring a large pot of salted water to a boil. Cook potatoes until tender.
- While the potatoes cook, make the vinaigrette. Whisk together dijon mustard, lemon juice and zest, garlic, honey or agave, olive oil, calabrian chilis, and thyme. Season dressing with salt and pepper to taste.
- Once the potatoes are cooked, drain and and put back in the pot. Pour in the dressing and about half the parsley and green onion. Mix well to combine and season with more salt and pepper as needed. Reserve the other half of the parsley and green onion for serving.
- Allow the potato salad to chill in the fridge at least 1 hour, but preferably longer and up to 2 days to allow all the flavors to marry. When ready to serve, toss in the reserved parsley and green onion and season with salt and pepper once more as needed.