Equipment
Ingredients
Produce
- 900 g yukon gold potatoes, unpeeled, washed, cut into 2.5cm pieces
- 1 shallot, finely minced
- 15 g fresh chives, finely sliced
- 10 g fresh tarragon, leaves picked and roughly chopped
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml white wine vinegar
- 15 g dijon mustard
- 5 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 237 kcal
- Protein
- 4 g
- Carbohydrates
- 34 g
- Fat
- 10 g
- Fiber
- 6 g
- Sugar
- 3 g
- Sodium
- 380 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 1054 mg
- Calcium
- 47 mg
- Iron
- 1.9 mg
- Magnesium
- 76 mg
- Phosphorus
- 149 mg
- Zinc
- 0.1 mg
- Vitamin A
- 20 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 1.5 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 3 mcg
- Water
- 7 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Wash and cut the potatoes into uniform 2.5 centimeter chunks to ensure even cooking.
Place the potatoes in a large pot and cover with cold water. Season the water generously with salt. Bring to a boil over high heat, then reduce to a simmer. Cook until tender when pierced with a paring knife, about 10 to 12 minutes.
While the potatoes cook, combine the minced shallot, white wine vinegar, Dijon mustard, kosher salt, and black pepper in a large mixing bowl. Slowly drizzle in the olive oil while whisking constantly until the vinaigrette is emulsified.
Drain the cooked potatoes in a colander. Let them sit for 2 to 3 minutes to allow excess surface steam to evaporate.
Transfer the warm potatoes to the mixing bowl with the vinaigrette. Gently toss with a spoon or spatula to coat the potatoes, being careful not to smash them.
Let the salad rest at room temperature for at least 20 minutes so the potatoes absorb the dressing as they cool. Just before serving, gently fold in the fresh chives and tarragon.
Chef's Notes
- Dressing the potatoes while they are still warm is the crucial secret to this recipe. As the hot starch expands, it absorbs the vinaigrette deeply, seasoning the potato all the way through.
- Starting the potatoes in cold water ensures they cook evenly from edge to center. If dropped into boiling water, the exteriors would disintegrate before the interiors become tender.
- Letting the minced shallot sit in the vinegar for a few minutes before adding the oil helps macerate the onion, mellowing its raw, pungent bite.
- If making this dish ahead of time, hold back the fresh herbs until right before serving to preserve their bright green color and volatile aromatic oils.
Storage
Refrigerator: 4 days — Store in an airtight container. Bring to room temperature before serving.
Reheating: Serve at room temperature or slightly chilled.
Troubleshooting
Potatoes are mushy and falling apart into a mash.
Cause: Potatoes were overcooked or stirred too aggressively while tossing in the dressing.
Fix: Cannot be fixed structurally, but you can lean into the texture and serve it as a crushed rustic potato salad.
Prevention: Check for doneness frequently after 8 minutes of boiling. Toss very gently from the bottom of the bowl.
Salad tastes bland or under-seasoned.
Cause: Potatoes were boiled in unsalted water, preventing seasoning from reaching the interior.
Fix: Add a generous pinch of flaky sea salt and an extra splash of vinegar to the finished salad.
Prevention: Always salt potato boiling water heavily, akin to pasta water.
Cultural Context
Originating in the bistro culture of France, the pomme a l'huile is a stripped-back, elegant potato salad that completely eschews mayonnaise. Relying purely on the quality of waxy potatoes and a sharp mustard vinaigrette, it has long been a staple of French picnics and casual summer dining where traditional mayonnaise-based salads might spoil in the heat.
