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French Pommes à la Vinaigrette Recipe

French · Side dish · 35 min total

A classic French bistro salad of sliced potatoes dressed with a tangy vinaigrette, perfect as a light starter or side dish.

Ingredients

• 1 lb (450g) waxy potatoes (such as Yukon Gold or fingerling)
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 small shallot, finely minced
• 1/3 cup (80ml) extra-virgin olive oil
• 2 tablespoons chopped fresh parsley
• Salt and freshly ground black pepper to taste

Instructions

1. Place potatoes in a large pot, cover with cold salted water. Bring to a boil, then reduce heat and simmer until tender when pierced with a knife, about 15-20 minutes. Drain and let cool slightly.
2. While potatoes are still warm, peel them (optional) and slice into 1/4-inch (6mm) rounds. Place in a large bowl.
3. In a small bowl, whisk together vinegar, mustard, and shallot. Gradually whisk in olive oil until emulsified. Season with salt and pepper.
4. Pour vinaigrette over warm potatoes and toss gently to coat. Let marinate at room temperature for at least 15 minutes.
5. Just before serving, sprinkle with parsley and adjust seasoning. Serve at room temperature.

Tips

• Waxy potatoes hold their shape better than starchy ones.
• Tossing potatoes while warm helps them absorb the vinaigrette.
• Can be made ahead and refrigerated; bring to room temperature before serving.

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