French Potato Salad with Dijon Mustard with Fines Herbes (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I love fresh herbs! I could not help but make this French potato salad when I saw the photo of the potatoes dressed with herbs. It looks so fresh and very summery.

The potato salad was very easy to put together. I started by washing and slicing my red potatoes ¼’’ thick. I placed them in a pot, covered them with water, added salt, and simmered them for about 6 minutes. I wanted them tender and I wanted them to be able to hold their shape. While those were in the pot, I prepared a minced shallot, minced chives, minced parsley, and minced tarragon together in a bowl. I also prepared the dressing of minced garlic (the garlic was blanched in the boiling water with the potatoes for a minute), white wine vinegar, oil, dijon mustard, water reserved from the potatoes cooking, and pepper. Once the potatoes were done, I drained them and laid them on a baking sheet. I dressed them with the dressing and let the potatoes come to room temperature (about 15 minutes). I placed them in a large bowl and tossed with the fresh herb mixture.

This was a great side dish to our dinner! I can see this being a great side to burgers or at a barbeque. I can see this even being a great lunch on its own. I really enjoyed this fresh take on a potato salad!

Taste: 10/10

Notes for next time: I would cut the potatoes a little smaller to have more bite sized pieces.