A traditional French-style potato salad, featuring Dijon dressing, is most delicious with plenty of classic herbs.
The extra step of soaking the boiled potatoes in caper vinegar and white wine or vermouth prevents them from soaking up too much dressing and getting gloppy. It’s not a necessary step but highly recommended.
1 lb new potatoes, sliced
½ jar (110 ml) capers in vinegar
2 Tbsp white wine or vermouth (opt.)
4 scallions, sliced
1 bunch parsley or other herbs (chives, tarragon, basil) , chopped
1 ½ Tbsp red or white wine vinegar
3 Tbsp whole-grain mustard
1 Tbsp Dijon mustard
2 tsp dried tarragon
Salt and pepper to taste
¼ cup olive oil
Wash potatoes and place in a large pot. Cover with water and boil for 20-30 minutes until tender.
Drain potatoes and let cool.
Meanwhile, drain capers, reserving the caper vinegar in a small bowl.
When potatoes are cool, slice them in rounds. Lay them out on a plate or large tray. Sprinkle caper vinegar and vermouth (if using) on the potatoes. Let them rest to absorb the vinegar for at least 10 minutes.
Place red wine vinegar, whole grain mustard, tarragon, salt and pepper in a bowl. Stir well and let rest 5 minutes. When rested, add olive oil and stir vigorously to emulsify dressing.
A soaked potatoes, capers, scallions, and chopped herbs in a bowl. Toss well.
Pour dressing into the bowl and toss well to coat potatoes evenly.
This version features dried Quebec tarragon, which has a deeply aromatic base and a light licorice touch. Quebec tarragon is also great for this kind of salad because it’s available year-round.