French-Style Potato Salad
This warm potato salad is a delightful medley of flavors and textures, perfect for a cozy meal or a gathering with loved ones. Tender red-skinned potatoes are dressed in a tangy vinaigrette, with hints of mustard and fresh herbs adding brightness to each bite. This dish strikes a balance between comforting and refreshing, making it a versatile and satisfying addition to any table.
— Constant Cookbook
Ingredients
- 2 lb. small, round red-skinned potatoes, each about 1 1/2 inches in diameter
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. red wine vinegar
- 1 Tbs. Dijon mustard
- 1/2 tsp. kosher salt
- Freshly ground pepper, to taste
- 1/2 cup thinly sliced celery heart
- 1/4 cup fresh chervil leaves, coarsely chopped
Instructions
- Place the potatoes in a large saucepan with water to cover. Bring to a boil over high heat, reduce the heat to medium-low, cover and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.
- Meanwhile, in a large bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until blended.
- When the potatoes are ready, drain them. As soon as they are cool enough to handle, quarter them and add them to the dressing. Add the celery and chervil, folding gently to distribute the ingredients evenly. Serve the salad warm or at room temperature. Serves 6.
- Adapted from Williams-Sonoma, <i>Essentials of Healthful Cooking</i>, by Mary Abbott Hess, Dana Jacobi &amp; Marie Simmons (Oxmoor House, 2003).
Yield
Serves 6.
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