Best Herbed French Salad Recipes

French Potato Salad image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 9

2 1/2 pounds fingerling or small new potatoes, halved (quartered if large)
Coarse salt and ground pepper
1/4 cup olive oil
3 tablespoons Dijon mustard
2 tablespoons sherry vinegar
1 small shallot, minced (2 tablespoons)
3 tablespoons chopped fresh parsley
1 teaspoon chopped fresh thyme
1/4 small red onion, sliced

Steps:

Place potatoes in a large pot; cover with cold water by 1 inch and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, then drain.
Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley, and thyme; season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. To store, refrigerate, up to overnight.

Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 3 g, Protein 5 g

Herbed French Dressing image

Yield Makes about 2/3 cup

Number Of Ingredients 7

2 tablespoons wine vinegar
1/2 teaspoon Dijon-style mustard
1/3 to 1/2 cup olive oil, or to taste
1 1/2 teaspoons minced fresh parsley leaves
1 1/2 teaspoons minced fresh chives
1 1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
1 1/2 teaspoons minced fresh chervil or 1/2 teaspoon dried

Steps:

In a bowl combine the vinegar, the mustard, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Stir in the parsley, the chives, the tarragon, and the chervil.