Side Dish: France – Salade de pommes de terre vinaigrette (Potato salad with warm vinegar-and-oil dressing)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

- 2 lb (900 g) small waxy potatoes (Charlotte, Yukon Gold, or red)
- 1/4 cup (60 ml) red wine vinegar
- 1 tbsp (15 ml) Dijon mustard
- 3/4 cup (180 ml) extra-virgin olive oil
- 1 small shallot, finely minced
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 2 tbsp (6 g) fresh chives, chopped (optional)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste

Instructions

1. Put whole potatoes in a pot, cover with cold water, add 1 tsp (5 g) salt, and bring to a simmer. Cook until a knife slides in easily, about 15–20 minutes depending on size. Drain and let cool slightly.
2. While potatoes are warm, whisk together red wine vinegar, Dijon mustard, minced shallot, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Slowly whisk in the olive oil to form an emulsified vinaigrette.
3. Slice or halve the warm potatoes into bite-sized pieces and place in a mixing bowl. Pour the warm vinaigrette over the potatoes and gently toss so the potatoes absorb the dressing.
4. Fold in chopped parsley and optional chives. Let the salad rest for 10–15 minutes so flavors meld; serve warm or at room temperature. Adjust seasoning before serving.