I later discovered that this is more of a French style of preparing potato salad. I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more. This 10-ingredient, 30-minute recipe starts with thinly sliced baby potatoes (we enjoyed a mix of gold and red) boiled until just tender. They’re then seasoned with salt, pepper, and a dash of apple cider vinegar for a layer of flavor. The dressing is a simple garlicky mustard vinaigrette with both red wine vinegar and apple cider vinegar. We found that the combination of these two provide the perfect amount and quality of acidity. Fresh herbs add even more earthy flavor, while olive oil helps create a creamy texture. Swoon. Once the dressing is prepared, all that’s left to do is add fresh chopped herbs and green onion to the boiled potatoes and combine. This potato salad can be enjoyed warm, at room temperature, and even chilled – our favorite being room temperature. We hope you love this elegant potato salad. It’s: LightRefreshingTangyButterySatisfyingVersatile& Utterly delicious This would make the perfect side to go alongside grill-friendly dishes like Smoky BBQ Black Bean Burgers, Jerk-Style Grilled Eggplant, and Grilled Veggie Skewers. It would also pair well with our Vegan ‘Pulled Pork’ Sandwich, Grilled Corn with Sriracha Aioli, and Garlicky Kale Salad with Crispy Chickpeas. Into potato salad? Be sure to check our Classic Simple Vegan Potato Salad, Butternut Squash Potato Salad, as well as our Sweet Potato Avocado Salad and Sweet Potato Chickpea Salad. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
