French · Lunch
Potato Salad with Herbs
A chilled French bistro salad built on tender boiled potatoes tossed with Dijon vinaigrette, fresh parsley, chives and tarragon instead of heavy mayonnaise. Greek yogurt replaces most of the mayo for a lighter, tangy finish. Served as a light lunch or side, herb-forward and satisfying.
$3
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
249Calories
8.4gProtein
6.2gFat
43.7gCarbs
4.9gSugar
5.6gFiber
330mgSodium
8mgChol
1.3gSat Fat
1180mgPotassium
95mgCalcium
2.3mgIron
0.2mcgVitamin B12
45mgVitamin C
Goes well with
Herbal Infusion (Chamomile or Tarragon Tea)
local
Sparkling Cider (Cidre Pétillante)
international
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
low-calorie
Instructions
1
Prep
Scrub the potatoes, halve them, place in a small saucepan and cover with cold water by about an inch.
2
Boil
Bring to a boil over high heat, then reduce to medium and simmer 12-15 minutes until a knife slides through with no resistance.
3
Chill
Drain in a colander and cool 10 minutes until just warm to the touch, then cut into bite-sized chunks.
4
Whisk
In a small bowl, whisk together Greek yogurt, Dijon mustard, white wine vinegar and olive oil until smooth and glossy.
5
Assemble
Add potatoes and finely minced shallot to the dressing along with snipped chives, chopped parsley and chopped tarragon.
6
Toss
Fold everything together gently until potatoes are evenly coated and flecked green with herbs.
7
Plate
Season with a pinch of salt and black pepper, then serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g potato, small waxy variety
- 4 tbsp60g plain Greek yogurt
- 2 tsp2 tsp Dijon mustard
- 2 tsp2 tsp white wine vinegar
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp fresh chives
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp fresh tarragon leaves
- 11 small shallot
