1/2 cup olive oil

2 tablespoons Dijon mustard

6 tablespoons white wine vinegar , divided

4 cloves garlic , minced

2 teaspoons coarse salt

freshly cracked black pepper

1 & 1/2 pounds baby red potatoes , quartered

1 & 1/2 pounds baby yellow potatoes , quartered

2 tablespoons chicken broth

4 scallions , diced

1/3 cup chopped fresh parsley

1/4 cup chopped fresh dill

2 tablespoons chopped fresh chives

2 tablespoons chopped fresh tarragon

In a large glass spouted measuring cup (or mixing bowl), whisk together the olive oil, mustard, 4 tablespoons of the vinegar, minced garlic, 2 teaspoons salt, and pepper. Set aside.

In a medium pot, cover potatoes by 1-inch water. Salt the water and bring to a boil. Cook potatoes until just fork tender and still holding their shape, about 8-10 minutes. Drain.

Arrange potatoes in a single layer on a parchment lined baking sheet. Drizzle with the remaining 2 tablespoons vinegar and chicken broth. Let cool for abut 5 minutes.

Transfer potatoes to a large shallow serving bowl. Give the dressing a whisk to reincorporate and drizzle over the potatoes along with the scallions and all the herbs. Taste and add more salt and pepper, if needed.

Enjoy warm, at room temperature, or even chilled. (Room temp is our favorite.)

Notes

Don’t over-cook the potatoes. The potatoes should be fork tender, not mushy. To check, pierce the potatoes with the tip of a knife to see how much resistance there is. If it goes in easily, they’re done.

Using other potatoes. My favorite potatoes to use for French-style potato salad is baby yellow and red potatoes, but Yukon Gold also work great. Just keep in mind that the size of the pieces will determine how long you cook them. Avoid starchy russet potatoes which tend to crumble.

Switch up the herbs. Since this is a French style salad, I like to stick to with French herbs like parsley, chives, and tarragon, but you can switch them up to suite your tastes, if needed.

Don’t skip the mustard. Even if you don’t like mustard, don’t skip it. It’s creamy texture and tanginess are a key flavor in the dressing.

Need it vegan? If you need this salad to be vegan, replace the chicken broth with vegetable broth or simply omit.

*found recipe on https://bellyfull.net/