For company
French potato salad
No mayonnaise in sight — warm waxy potatoes dressed in Dijon vinaigrette with shallots, chives and tarragon.
Dressing the potatoes while they are still hot is everything. They drink the vinaigrette instead of wearing it.
Method
- 01
Boil the potatoes whole in well-salted water for 15–18 minutes until a knife slides in easily. Drain well.
- 02
Whisk the vinegar, mustard, salt and pepper together, then trickle in the olive oil to make a thick vinaigrette. Stir in the shallots.
- 03
Halve the potatoes while still hot and pour over two-thirds of the vinaigrette. Toss gently and leave for 10 minutes to absorb.
- 04
Add the remaining dressing and all the herbs, fold through and taste for salt and acidity.
- 05
Serve warm or at room temperature — never fridge cold, which flattens the flavour.
Keep cooking
