Photographer: Con Poulos. Stylist: Michele Cranston.
This quick and easy French potato salad will be the star of the dinner table! It’s light and fresh, with sliced potatoes dressed in a tangy vinaigrette and fragrant herbs. Serve this French potato salad alongside roast meats or your favourite barbecue mains.
Ingredients
Method
Place potatoes in a medium saucepan of cold salted water. Place over high heat. Bring to the boil and cook for 8-10 minutes or until potatoes are just tender.
While the potatoes are cooking, combine the eschallot, mustard, sugar, vinegar and oil in a bowl large enough for the potatoes. Reserve one-quarter of the dressing for serving.
Drain the potatoes and when cool enough to handle, slice into 1cm-thick slices. Add to bowl with dressing and gently toss to coat. Set aside to cool for 10 minutes.
Just before serving, add herbs and gently toss again. Season with salt and freshly ground black pepper. Drizzle over reserved dressing and top with extra fresh tarragon leaves.
Which potatoes are best for this French potato salad?
For this French potato salad recipe we use baby potatoes which are considered waxy potatoes.
Waxy potatoes are lower in starch and higher in moisture, which makes them firm and moist when cooked. They are best for boiling, roasting, or using in salads because they hold their shape well and have a creamy texture.
How to store potatoes
Proper storage is crucial for keeping potatoes fresh and delicious for longer. Store potatoes in a cool, dark and dry location, in a well-ventilated container or bag.
Do not wash potatoes before storing, and remove any that have sprouted or show signs of rotting. Keep potatoes away from other produce, especially those that produce ethylene gas, like bananas, as this speeds up the ripening process.
