Usuba
French Potato Salad with Vinaigrette
A light and aromatic salad made with young potatoes and vinaigrette dressing. The potatoes are infused with vinegar and oil, complemented by fresh tarragon and red onion. Perfect as a side dish for meat courses or as a standalone dish.
- Total
- 45 min
- Standard serving
- 207.6 g
Ingredients
Total 8
Instructions
- 1
Step 1
Wash the potatoes with a brush and cut them into slices 0.5 cm thick.
Put the potatoes in a pot of water, bring to a boil and cook for 5 minutes.
Drain the water. Add 0.5 teaspoon of salt, 0.5 teaspoon of pepper, 3 tablespoons of vinegar to the hot potatoes and mix gently.
Let cool for 30 minutes.
- 2
Step 2
Finely chop the red onion and tarragon.
In a small bowl, mix the remaining 3 tablespoons of vinegar, 0.5 teaspoon of salt, 0.5 teaspoon of pepper, 6 tablespoons of olive oil, and 1 tablespoon of Dijon mustard.
Pour the cooled potatoes with the prepared dressing, sprinkle with onion and tarragon, and mix.
Place the salad on a large plate and serve.
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