Warm French Potato Salad

Dressing the potatoes while warm helps them to soak up the tangy vinaigrette. A sprinkle of fresh herbs adds color and flavor.

Yield: 6 servings (serving size: about 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 149
  • Fat: 7.3g
  • Saturated fat: 1.0g
  • Protein: 2.4g
  • Carbohydrate: 18.7g
  • Cholesterol: 0mg
  • Iron: 1.0mg
  • Sodium: 223mg
  • Calories from fat: 44%
  • Fiber: 2.1g
  • Calcium: 19mg


  • 11 medium red potatoes (about 1 1/2 pounds)
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon finely chopped shallots
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon


  1. Cut each potato in half lengthwise; quarter each potato half. Steam potatoes, covered, 13 to 15 minutes or until tender.
  2. While potatoes cook, combine oil and next 5 ingredients in a large bowl; stir well. Drain potatoes. Add warm potatoes to bowl; toss gently to coat. Sprinkle with parsley, chives, and tarragon just before serving. Serve warm or at room temperature.
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