French Style Potato Salad
This make-ahead potato salad is light and refreshing and a great addition to a summer picnic or your next family meal! This serves 6-8 people as a side dish.
Ingredients
- 3 pounds baby potatoes
- 1/2 cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 2 tablespoons grainy Dijon mustard
- 2 celery stalks (diced)
- 1/4 cup chopped dill or flat leaf parsley
- 1/2 teaspoon salt (or to taste)
- fresh ground pepper (to taste)
- 1/3 cup sliced green onion
- 2-3 radishes (thinly sliced)
Instructions
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Bring a large pot of salted water to a boil on the stove. Add the potatoes and cook until tender, around 10-15 minutes. Drain in a colander, rinse with cold water and let cool until room temperature. Cut the baby potatoes in half when cool enough to touch and transfer to a large serving bowl.
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In a small jar, combine the olive oil, lemon juice, red wine vinegar, grainy Dijon mustard, and salt and shake to combine.
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Pour the dressing over the potatoes, add the celery and dill (or parsley) and gently toss until combined. Season with salt and pepper to taste. Top with green onions and radishes to garnish. Serve immediately or refrigerate (covered) up to 3 days.