Herbed Potato Salad

11 Reviews
ADD YOUR REVIEW
Yield
6 servings (serving size: about 1 cup)
By Cynthia Nicholson
July 2006
RECIPE BY Cooking Light

White wine, tarragon, and whole-grain mustard lend this potato salad traditional French flavor. Prepare it up to a day ahead.

Ingredients

  • 3 pounds Yukon gold potatoes
  • 1 cup dry white wine
  • 3 tablespoons white wine vinegar
  • 2 tablespoons extravirgin olive oil
  • 1 tablespoon whole-grain Dijon mustard
  • 3/4 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced chives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh tarragon

Nutritional Information

  • Calories 239
  • Caloriesfromfat 18%
  • Fat 4.7g
  • Satfat 0.7g
  • Monofat 3.6g
  • Polyfat 0.4g
  • Protein 6.2g
  • Carbohydrate 42.3g
  • Fiber 3g
  • Cholesterol 0.0mg
  • Iron 2.3mg
  • Sodium 374mg
  • Calcium 14mg

How to Make It

Step 1

Place potatoes into a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender. Drain, and cool for 10 minutes. Slice each potato in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Place potato slices in a large bowl.

Step 2

Place wine in a small saucepan over medium-high heat; bring to a boil. Cook until reduced to 1/2 cup (about 6 minutes). Transfer wine to a bowl. Add vinegar, olive oil, Dijon mustard, salt, black pepper, and minced garlic; stir with a whisk until well combined. Drizzle wine mixture over potatoes; sprinkle with chives, parsley, and tarragon. Toss gently to combine. Serve salad warm or chilled.

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Ratings & Reviews

brendafaaye's Review

Ctumiel
July 03, 2013
N/A

AJLSickau's Review

dizzydoggy
May 02, 2013
Thought this potato salad was absolutely delicious! Made a couple small changes based on what I had on hand - used fingerling potatoes, apple cider vinegar, scallions, freeze-dried parsley, and dried tarragon. This recipe has an incredible amount of flavor. I added a dash more salt and pepper. Served this with grilled barbecue pork chops and it was wonderful. Will much prefer to make potato salad this way in the future - definitely a change over the mayonnaise heavy version!

phoebe1214's Review

AJLSickau
April 16, 2013
I followed the recipe exactly. I thought the salad as a whole was lacking salt and too acidic.

dizzydoggy's Review

Suzanne960
August 06, 2012
N/A

ovnSRQ's Review

ovnSRQ
July 07, 2012
I didn't have fresh tarragon and chives. Just had fresh parsley. But the dried substitution with the warm liquid gave out quite a bit of flavor. I loved the salad. Next time will try to get the fresh herbs.

Ctumiel's Review

brendafaaye
June 28, 2012
N/A

eehoskin's Review

phoebe1214
September 16, 2011
Omg...I made this recipe to take to a get together and everyone loved it! I'm a vegan and it is hard to find recipes that I can eat and that everyone else can enjoy too. Tarragon makes the dish very flavorful!

Erin406's Review

elliesfolks
August 13, 2011
Excellent potato salad! I substituted a regular whole grain mustard for the Dijon and dried tarragon for fresh and still loved it! Served it with barbecued fish and corn salad. Used a mixture of red, purple and white baby potatoes cut in half and it looked beautiful!

elliesfolks's Review

Erin406
June 21, 2011
Delicious! This is such a nice change from the normal mayo-based potato salad. We have eaten it both warm and chilled and it is great both ways--very refreshing cold on a hot summer day. It's an easy, quick and tasty dish.

GracieNoel's Review

eehoskin
June 03, 2011
Love, love, love! The only change I made was to use green onions in stead of chives, because that was what I had in the house. I thought the tarragon added a lot to the flavor, really enjoyed it!
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