French-Style Potato Salad

Steps to make

1. 1

   Cook potatoes

   13 min
   

   Add 2 pounds sliced into ¼-inch slices baby potatoes to a large saucepan and cover with cold water. Add a dash of salt and bring to a boil. Once boiling, reduce heat to medium-high and cook for 10-15 minutes or until the potatoes are easily pierced with a knife.

2. 2

   Drain and season potatoes

   3 min
   

   Drain and rinse with cold water. Drain well again and add the potatoes to a large serving bowl. Season with a dash of each salt and black pepper and 1 tablespoon apple cider vinegar. Set aside.

4. 3

   Make dressing

   2 min
   

   In a bowl, whisk together 2 ½ tablespoons spicy brown mustard mustard, 3 minced garlic cloves, ¼ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons red wine vinegar, and 1 tablespoon apple cider vinegar. While constantly whisking, slowly stream in 3 tablespoons olive oil to emulsify the oil and vinegar.

5. 4

   Add dill

   2 min
   

   Add in ¼ cup fresh chopped dill and whisk to combine. Taste and adjust seasonings. Add more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor if needed.

6. 5

   Dress potatoes

   3 min
   

   Drizzle the potatoes with the dressing and add 1 cup diced green onion and ¼ cup chopped parsley if using, and toss to combine.Taste the potato salad and adjust the salt and pepper if needed. The longer the salad sits, the more it soaks in the flavor of the dressing.

7. 6

   Serve

   

   Serve warm or chilled. The leftovers will last tightly covered in the refrigerator for up to 4 days.