Vibrant French Potato Salad with Dijon Vinaigrette

Ingredients

- 2 pounds waxy potatoes, such as Yukon Gold
- 1/4 cup white wine
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/3 cup olive oil
- 1/4 cup cornichons, finely diced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper

Instructions

1. Prepare the Potatoes:
Rinse and scrub the waxy potatoes thoroughly. Place them in a large pot and fill with enough cold water to cover them. Add a pinch of salt to the water.

2. Cook Potatoes:
Bring the pot to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the potatoes are just tender when pierced with a fork, approximately 20 minutes.

3. Make the Vinaigrette:
While the potatoes are cooking, prepare the vinaigrette. In a medium bowl, whisk together white wine, white wine vinegar, and Dijon mustard until well combined. Gradually drizzle in the olive oil while continuing to whisk to emulsify the mixture. Season with salt and black pepper.

4. Cool and Slice Potatoes:
Once the potatoes are cooked, drain them and allow them to cool slightly. When they are safe to handle but still warm, cut them into 1/4-inch slices.

5. Combine Ingredients:
In a large bowl, gently toss the sliced potatoes with the prepared vinaigrette. Make sure the potatoes are well-coated. Add the finely diced cornichons and toss again.

6. Rest and Serve:
Allow the salad to sit at room temperature for about 10 minutes to absorb the flavors. Adjust seasoning with more salt and pepper if needed. Serve warm for optimal taste.

Preparation & Cooking Times

- Preparation Time: PT10M
10 minutes
- Cooking Time: PT20M
20 minutes
- Total Time: PT30M
30 minutes

Type of Dish

Lunch

Keywords

Potato Salad, French Cuisine, Dijon Vinaigrette, Lunch Recipe, White Wine, Cornichons, Easy Salad, Gourmet Recipe, Stove-Cooked, Summer Lunch

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 850

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