French Potato Salad

The 'little black dress' of potato salads....classic and always perfect!

This is a potato salad with lots of je ne sais quoi!

I have to confess that this French recipe is far more tantalizing than any goopy, mayo based potato salad. Fresh herbs, dried herbs and extra virgin olive oil with a zippy dose of balsamic vinegar make it lighter, more charming, altogether.

My tip to you is to make this the DAY BEFORE.

While many recipes will tell you can eat this warm or at room temp, I think the flavors are far more appealing when this salad is chilled....and it goes with any protein you pair it with. Steak, chicken, fish, pork. Even shellfish.

You will need--- ( this recipe will serve 4-6)

• 2 one and a half lb. bags of small waxy potatoes. I love the Little Potato Company brand. Any baby gold or medley potato will be fine

  
  

• 1 shallot, chopped fine

• 2 cloves of garlic, chopped fine

• A handful of chopped green onion

• A handful of chopped fresh dill

• A handful of fresh thyme

• A handful of fresh oregano

• 1 tablespoon of Herbs de Provence ( dried)

• 1/2 cup extra virgin olive oil

• 2 tbsp. balsamic vinegar

• 2 tsp. whole grain mustard ( I use Maille brand)

• sea salt ( to taste)

• fresh cracked black pepper (to taste)

Start by cutting the potatoes in half and place into large sauce pan with water. Boil until fork tender. Drain and rinse with cool water. Set aside

Gently fold all the ingredients together, season to taste and chill overnight. Adjust the flavors before serving. Garnish with more fresh herbs.