French Potato Salad

[nverland]

French Potato Salad
Total Time: 1 hour Prep Time: 10 mins Cook Time: 20 mins

Ingredients:

3 pounds red potatoes, cut into 3/4-inch cubes
1/3 cup olive oil
3 tablespoons freshly-squeezed lemon juice
3 small cloves garlic, pressed or minced
2 teaspoons Dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly-cracked black pepper
1 shallot, peeled and finely chopped
1/3 cup finely-chopped fresh parsley
3 tablespoons finely-chopped fresh French herbs (rosemary, chives, tarragon, thyme, dill, or a combo)


Directions:

Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch. Cook over medium-high heat until the water reaches a boil. Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
Drain the potatoes in a colander and let cool for 20-30 minutes.
Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.
Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs. Toss gently until evenly combined.
Taste and season with additional salt and pepper if needed, to taste. Cover the bowl and refrigerate for 1-2 hours to chill.
Serve chilled, or refrigerate in a sealed container for up to 3 days.


French Potato Salad Recipe Variations:

Add cheese: Goat cheese, feta, Parmesan, or even baby mozzarella cheeses would go well with this salad.
Add jarred veggies: Artichoke hearts, sun-dried tomatoes, roasted red peppers, olives, or capers would also be delicious in this salad.
Add nuts: Toasted walnuts, almonds, pine nuts or pepitas would add some nice crunch.
Use different potatoes: Yukon golds, fingerling or Russet potatoes would all work well with this potato salad. (Feel free to peel your potatoes if you prefer.)