French Potato Salad

5 from 13 votes

Level up your potato salad game with this delectable French potato salad that tosses red potatoes in a savory herb vinaigrette, giving you a winning vegan summer side dish in less than 30 minutes!

Prep Time5

Cook Time20

Total Time30

Course: Dinner, Lunch

Cuisine: French

Diet: Vegan

Servings: - 6 servings

Calories: 208kcal

Author: Stefan Bloom

Equipment

Ingredients

1 ½ pounds small red potatoes, washed and quartered
2 teaspoons of salt
1 shallot or ½ red onion, minced
Handful of Italian flat-leaf parsley, chopped
2 tablespoons of extra-virgin olive oil
2 tablespoons of apple cider vinegar or red wine vinegar
1 teaspoon of smoked paprika or paprika
½ teaspoon of ground cumin
½ teaspoon of ground coriander
Kosher salt and black pepper, to taste

Instructions

Put the potatoes in a large pot and add cold water to cover and add the salt. Place over high heat, cover, and bring to a boil. Uncover, and boil until the potatoes are tender, around 10-15 minutes.
Put the shallot and parsley in a medium bowl. Drain the potatoes, and, while they're still hot, add them to the bowl with the shallot and parsley, and give it all a toss.
Add the remaining ingredients, toss well, and let sit at room temperature for at least 10 minutes, until the potatoes have absorbed all the oil and vinegar. Serve warm or at room temperature.

Notes

Make this with almost any potato: Baby potatoes, like red or yellow baby potatoes, are easy to cook and prep since they don’t need to be peeled or finely chopped ahead of time. However, chopped Russet, fingerling, or Yukon Gold potatoes will be just as delicious here.
Quarter the baby potatoes: Make sure the potatoes are cut into even quarters to help them cook evenly and in the same amount of time.
Warm potatoes are key: The heat from the freshly boiled potatoes tempers the raw shallot’s natural bite, enhances the parsley’s natural flavors, and helps the oil and vinegar soak into the potatoes.

Nutrition