A simple French Potato Salad with fresh herbs – tarragon, parsley and chives, with a flavorful Dijon Vinaigrette. Healthy, vegan and light with no mayo!
Savory, quick, and easy, this French Potato Salad is simple to make, yet deeply satisfying. It pairs well with so many things and is perfect for gatherings and potlucks.
It highlights fresh colorful potatoes that are abundant right now at local farmers’ markets- so many fun varieties to choose from!
Here we’ve used purple fingerlings, German butterball, red potatoes, and Yukon golds.Play around with different varieties for diverse flavor, shape, and color. Thin-skinned potatoes work best here.
Fresh herbs like tarragon, parsley, and chives enhance the flavors making it taste quite magical. Tarragon adds a unique complexity to the salad, and is a classic ingredient in true French Potato Salad – but if you wish, you can substitute different tender herbs like dill or basil.
The flavors are more intense warm or at room temperature but still quite good served chilled.
A perfect end-of-summer salad or side dish!
Slice the potatoes into 1/4-inch thick rounds.
‘Cover with water and add the salt.
Add whole garlic cloves to the simmering water.
While the potatoes simmer and soften (about 5 minutes) make the Dijon Vinaigrette and chop the fresh herbs.
Drain the potatoes and let them cool slightly.
Then gently toss the potatoes in a bowl with the flavorful Dijon dressing and the fresh herbs.
Serve immediately or at room temperature, or feel free to chill it! It will keep for 4 days in the fridge.
We know you will enjoy the fresh flavors of this French Potato Salad and won’t miss the mayo one bit! Pair it with all your grilling this holiday weekend and please let us know what you think in the comments below.
Have a beautiful weekend!
2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
2 tablespoons of sea salt
2 large garlic cloves
1 tablespoon dijon mustard
¼ cup champagne vinegar or white wine vinegar
1/3 cup olive oil
¼ teaspoon black pepper
¼ cup fresh flat-leaf parsley, roughly chopped
2 tablespoons fresh tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)
2 tablespoons fresh chives (or sub green onions), minced
Boil the Potatoes: Place the sliced potatoes in a large saucepan cover completely with cold water.Sprinkle in salt and bring to a boil.Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.
Make the Vinaigrette: While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl.Set aside.
Assemble: Drain potatoes and garlic.Place potatoes mostly single layer on a baking sheet to cool.Mince the cooked garlic and add to the vinaigrette.Drizzle the vinaigrette evenly over the warm potatoes.Let sit at room temperature for about 10-15 minutes.
Serve: Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.
Im going to be serving an assortment of Banh mi for the adults attending my kids bday party. What should I serve on the side? has to be really easy as I’ll have a house full of out of town guests-prefer something prepared night before. Even considering purchasing frozen potstickers and making dipping sauce.
The banh mi IS a pretty filling sandwich. Its heritage is partly French, so it is appropriate for Euro-centric accompaniments. I’d have potato salad or macaroni salad. Not coleslaw since the sandwich has carrot/daikon slaw
It’s undeniable. Banh Mi is the PERFECT sandwich. Rich, savory meat combined with bright and crunchy homemade pickles stuffed into a fluffy baguette; what’s not to love?! We love this version because it requires minimal ingredients but still packs a powerful punch of flavor. Don’t sleep on it, people!
Made this? Let us know how it went in the comment section below!
YIELDS: 2 SERVINGS PREP TIME: 0 HOURS 15 MINS TOTAL TIME: 0 HOURS 40 MINS
10 oz. pork tenderloin
6 tbsp. hoisin sauce, divided
6 tbsp. rice wine vinegar, divided
2 garlic cloves, grated
2 tbsp. fish sauce
1 medium carrot, thinly sliced
1 medium daikon radish, thinly sliced
1 tsp. kosher salt
2 tbsp. vegetable oil
12-inch baguette, sliced in half lengthwise
1/4 c. mayonnaise
1/2 c. cilantro leaves and tender stems
Preheat oven to 425°. Place pork tenderloin into the freezer for 15 minutes; this will make it easier to slice thinly.
Slice frozen tenderloin as thinly as possible. Transfer to a medium bowl, add 3 tablespoons hoisin sauce, 3 tablespoons rice vinegar, garlic, and fish sauce to bowl; mix until well combined. Let sit at room temperature for 15 minutes.
Toss carrot and daikon with remaining vinegar and salt; let sit at room temperature until ready to use. In a large cast-iron skillet on medium high, heat oil and add marinated pork. Cook without stirring for 4 minutes. Give it a toss and continue to cook 1 minute.
Toast baguette in oven for 10 minutes until golden brown. Spread mayonnaise on bottom half and remaining hoisin sauce on top half. Layer pork, then pickled veggies and cilantro on bottom half. Place on the top half and slice cross wise before serving.
A splash of red wine vinegar balances the richness of this cheesy pasta and magnifies the pink color of the onions and radicchio. Omit the prosciutto to make this a vegetarian main dish.
Active: 25 mins Total: 1 hr Yield: 6 to 8
2 tablespoons olive oil
2 medium-size red onions, thinly sliced
1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
2 large garlic cloves, thinly sliced
1 tablespoon red wine vinegar
3 1/2 tablespoons kosher salt, divided
6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
1 1/2 cups heavy cream
3 quarts water
1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
4 ounces thinly sliced prosciutto, torn into 1-inch pieces
Unsalted butter, softened, for greasing baking dish
2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions; cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt; cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream; bring to a simmer over medium-high. Remove from heat, and set aside.
Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain; reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto; toss well.
Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese; sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.
Pasta can be assembled through step 2 one day ahead. Cover and refrigerate until ready to bake.
Throwing a vegan dinner party in the autumn or winter months? Bake a pumpkin with a gorgeous stuffing of rice, fennel, apple, pomegranate seeds and pecans
1 medium-sized pumpkin or round squash (about 1kg)
4 tbsp olive oil
100g wild rice
1 large fennel bulb
1 Bramley apple
1 lemon, zested and juiced
1 tbsp fennel seeds
½ tsp chilli flakes
2 garlic cloves, crushed
30g pecans, toasted and roughly chopped
1 large pack parsley, roughly chopped
3 tbsp tahini
pomegranate seeds, to serve
1. Heat oven to 200C/180C fan/gas 6. Cut the top off the pumpkin or squash and use a metal spoon to scoop out the seeds. Get rid of any pithy bits but keep the seeds for another time (see our pumpkin seed recipe ideas). Put the pumpkin on a baking tray, rub with 2 tbsp of the oil inside and out, and season well. Roast in the centre of the oven for 45 mins or until tender, with the ‘lid’ on the side.
2. Meanwhile, rinse the wild rice well and cook following pack instructions, then spread out on a baking tray to cool. Thinly slice the fennel bulb and apple, then squeeze over ½ the lemon juice to stop them discolouring.
3. Heat the remaining 2 tbsp oil in a frying pan. Fry the fennel seeds and chilli flakes, then, once the seeds begin to pop, stir in ½ the garlic and the fennel. Cook for 5 mins until softened, then mix through the apple, pecans and lemon zest. Remove from the heat. Add the mixture to the the cooked rice, then stir in the chopped parsley and taste for seasoning.
4. Pack the mixture into the cooked pumpkin and return to the oven for 10-15 mins until everything is piping hot. Meanwhile, whisk the remaining lemon juice with the tahini, the rest of the garlic and enough water to make a dressing. Serve the pumpkin in the middle of the table, topped with pomegranate seeds and the dressing.