Description
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This French potato salad is made with baby potatoes, celery, flat-leaf parsley, dill pickles, capers, and a whole grain mustard apple cider vinaigrette. The potatoes are boiled until fork tender, left to steam in the dry hot pot, then folded with the vinaigrette so everything is lightly coated.
Ingredients
For the Potato Salad
- 3 pounds baby potatoes
- 3 stalks celery, chopped
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup chopped dill pickles, about 5 small pickles
- 2 tablespoons capers, drained
For the Vinaigrette
- 2 tablespoons whole grain mustard
- 1 fresh garlic clove, smashed
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 tablespoon honey
- 1/4 cup apple cider vinegar
- 2/3 cup olive oil
Instructions
- Add the baby potatoes to a large pot and fill the pot with enough water to cover them.
- Bring the potatoes to a boil and cook for 5 to 6 minutes, or until fork tender.
- Drain the potatoes, then let them steam in the dry, hot pot.
- Cut each potato in half.
- Add the cut potatoes to a large mixing bowl with the chopped celery, flat-leaf parsley, dill pickles, and drained capers.
- Make the vinaigrette. In a jar or small mixing bowl, combine the whole grain mustard, smashed garlic clove, kosher salt, black pepper, honey, and apple cider vinegar.
- Put the lid on the jar and shake vigorously to combine, or whisk very well if using a bowl.
- Slowly pour in the olive oil while whisking until the dressing is emulsified.
- Pour the vinaigrette over the potato mixture.
- Gently fold everything together until the potatoes and add-ins are coated in the vinaigrette.
- Serve immediately, or make the salad ahead as directed in the notes.
Notes
- The dressing can be made ahead and stored in an airtight container in the fridge for up to 3 days.
- The salad can be enjoyed right away or made up to 1 day in advance.
- Letting the drained potatoes steam in the dry, hot pot helps remove extra moisture before mixing.
- Do not add mayonnaise, eggs, bacon, tomatoes, green beans, cheese, or extra herbs unless you are intentionally changing the recipe.
- Freezing and reheating instructions are not provided for this recipe.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: salad
- Cuisine: French