French Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender baby potatoes coated in a light tangy vinaigrette with fresh herbs like parsley, dill, and tarragon. Unlike mayo-heavy versions, this French-style potato salad is bright and refreshing. Always a hit at gatherings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 704mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 798mg
- Calcium
- 30mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 704MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.