French potato salad, simply the best

Posted on August 2, 2021 Updated on August 2, 2021

Ingredients: 2 1/2 pounds fingerling or small new potatoes, halved (quartered if large), coarse salt and ground pepper

1/4 cup olive oil, 3 tablespoons Dijon or other mustard, 2 tablespoons sherry vinegar or raspberry vinegar,

3 tablespoons chopped fresh parsley, 1 teaspoon chopped fresh thyme, 1 teaspoon dill, 1 teaspoon estragon

Step 1

Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.

Step 2

Meanwhile prepare the dressing, in a large bowl, whisk together olive oil, mustard, vinegar, parsley, thyme; dill, and estragon season with salt and pepper. Add potatoes and pickles and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight. It is perfect for a hot summer’s day…with meat or without

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