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French · Salad
French Potato Salad
Small potatoes are sliced while still warm so they drink up vegetable broth, then dressed with a tarragon and mustard vinaigrette. No mayonnaise, so it travels well to picnics.
- YieldServes 4 to 6
- Hands-on25 min
- Total1 h 13 min
- Difficulty
Ingredients
- 680 gsmall Yukon gold potatoes, or red-skinned potatoes, scrubbed and left whole
- 3½ tbsplow-sodium vegetable broth
- 1½ tbspextra-virgin olive oil
- 1½ tbsptarragon vinegar
- ½ tbspDijon mustard
- ¼ tspsalt, plus more to taste
- to tasteblack pepper, freshly ground
- 2 tbspflat-leaf parsley, finely chopped
- 4scallions, white and green parts, thinly sliced
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