French Potato Salad

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 35 minutes

Ingrédients

3 lb. baby red or purple potatoes, quartered

1/4 c. plus 2 tsp. (or more) kosher salt

4 cloves garlic, finely chopped

1/2 c. extra-virgin olive oil

1/4 c. Dijon mustard

1 tsp. (or more) freshly ground black pepper

6 tbsp. white wine vinegar or Champagne vinegar, divided

4 scallions, thinly sliced

1/2 c. chopped fresh parsley

1/4 c. chopped fresh dill

1/4 c. chopped fresh tarragon

Instructions

Place potatoes in a medium pot and cover with water by at least 1". Add 1/4 cup salt and bring to a boil. Cook potatoes until tender while still holding their shape, about 10 minutes.

Meanwhile, in a small bowl, combine garlic, oil, mustard, pepper, 1/4 cup vinegar, and 2 teaspoons salt.

Drain potatoes and spread on a parchment-lined baking sheet. Drizzle potatoes with remaining 2 tablespoons vinegar. Let cool 5 minutes.

Transfer potatoes to a large serving bowl. Add dressing, scallions, parsley, dill, and tarragon. Toss to combine; season to taste with salt and pepper, if needed. Enjoy at room temperature or cover and chill until ready to serve.

Nutrition

• Calories: 356
• Lipides Totaux: 19 g
• Lipides Saturés: 3 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 671 mg
• Glucides Totaux: 37 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 2 g
• Protéines: 6 g