desserts recipes

French-Style Potato Salad with Dijon Mustard Vinaigrette


1 1/2 pounds of potatoes, diced (you can peel them if you prefer).

3 tablespoons parsley, chopped

3 tablespoons dill, chopped

3 green onions, thinly sliced

1 shallot, finely diced (optional)

1/4 cup of diced cornichons (or dill pickles), if desired.

2 tablespoons olive oil

2 tablespoons red wine vinegar (or sherry vinegar)

1 tablespoon dijon mustard

1 tablespoon grainy mustard

1 clove garlic, minced/grated (optional)

1 tablespoon cornichon (pickle) juice (optional)

Salt and pepper to taste


Cook the Potatoes:

Put the diced potatoes into a large pot and cover them with water. Bring to a boil, then reduce the heat and simmer until the potatoes are tender but still firm, about 10-15 minutes. Drain and let them cool slightly.

Prepare the Vinaigrette:

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grainy mustard, minced garlic (if using), and cornichon juice (if using). Season with salt and pepper to taste. Fine-tune the acidity or seasoning to suit your taste preferences.

Combine the Salad:

In a large mixing bowl, combine the slightly cooled potatoes, chopped parsley, dill, sliced green onions, diced shallot (if using), and diced cornichons (or dill pickles if using).

Drizzle the prepared vinaigrette over the potato mixture. Gently toss to ensure all the ingredients are evenly coated with the dressing.


Taste and adjust the seasoning if necessary. The salad can be served warm or chilled, depending on your preference. If serving chilled, let the salad marinate in the refrigerator for at least an hour to allow the flavors to meld together.


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