Four Nights A Week

This is another David Tanis creation and, paired with his Green Bean and Cherry Tomato salad, it is classic picnic fare.

While I love potato salad, I’m not a fan of the mayonnaise-y kind. The tang of mustard in vinaigrette along with some classically French herbs, tarragon and chives, make this French-style potato salad perfect, in my view.

I’ve gifted the recipe through my subscription to the New York Times, and the ingredient shopping list is below.

French Potato Salad

David Tanis in the New York Times

Shopping List

• yellow-fleshed potatoes (Yukon Golds worked for me)
• red wine vinegar
• Dijon mustard
• extra-virgin olive oil
• tarragon leaves
• chives