Salade de pommes de terre à la vinaigrette tiède – warm potato salad with vinaigrette Recipe
In France, potatoes are often served as a salad with a bold vinaigrette, not just as a plain side on the plate. In this version the potatoes are still warm, gently soaked with a mustard-and-vinegar dressing and mixed with shallots and herbs. It’s a great side for fish and meat, but also a simple, standalone dinner dish.
This salad combines the French love of bold vinaigrettes with the comfort of warm potatoes. The still-warm potatoes soak up the mustardy dressing, making every bite flavourful without the heaviness of mayonnaise-based salads.
Chef's tips
Cut the potatoes into similar-sized pieces so they cook evenly and don’t fall apart. Dress them while they are still warm – that’s the key to getting the flavours to penetrate the potatoes instead of just coating the surface.
How to serve
Serve in a wide bowl or on a platter so the potatoes are in a shallow layer and the dressing is evenly distributed. Pair with grilled fish, roast chicken, or simple pan-fried sausages, and add a green salad for a complete meal.
Ingredients
- potatoes waxy, salad potatoes - 800 g
- shallot or small onion - 2 pieces
- white wine vinegar - 2 tablespoons
- Dijon mustard - 1 tablespoon
- olive oil - 4 tablespoons
- vegetable stock hot - 50 ml
- parsley finely chopped - 2 tablespoons
- chives finely chopped - 1 tablespoon
- salt for cooking the potatoes and seasoning the dressing
- black pepper freshly ground, to taste
Preparation
- Wash the potatoes thoroughly; if the skin is thin, you don’t need to peel them. Cut larger potatoes in halves or quarters so all pieces are a similar size.
- Cover the potatoes with cold water, add 1 teaspoon of salt and cook for 15–20 minutes from the moment the water starts boiling, until they are tender but not falling apart. Check with a fork – it should go in with slight resistance.
- While the potatoes are cooking, peel and finely chop the shallots.
- In a bowl, whisk together the wine vinegar and Dijon mustard for about 20–30 seconds, until you get a smooth emulsion. Add the hot vegetable stock and whisk again.
- Slowly pour in the olive oil in a thin stream, whisking constantly, until the dressing slightly thickens. Season with salt and pepper to taste.
- Drain the cooked potatoes and leave them for 2–3 minutes to steam dry. While they are still warm, cut them into thick slices or large chunks.
- Transfer the warm potatoes to a large bowl, add the chopped shallot and immediately pour over all of the vinaigrette. Gently toss so the pieces don’t break apart.
- Add the chopped parsley and chives, give everything a brief final toss. Serve the salad slightly warm or at room temperature.
Storage
Store the salad covered in the fridge for up to 2 days. Before serving leftovers, let them come closer to room temperature and, if needed, refresh with a little extra olive oil or vinaigrette so the potatoes aren’t too dry.
I like to leave the potato skins on for extra texture and flavour, especially when using young or waxy potatoes. A little extra freshly ground black pepper just before serving really lifts the aroma.
