Bistro Potato Salad Recipe

Cooking Directions

• STEP 1.Start by boiling the potatoes in a large pot of salted water until they are fork-tender. This should take about 15-20 minutes.
• STEP 2.While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the Dijon mustard, mayonnaise, vinegar, salt, and pepper.
• STEP 3.Once the potatoes are cooked, drain them and let them cool slightly. Then, cut them into bite-sized pieces and transfer them to a large bowl.
• STEP 4.Pour the dressing over the potatoes and gently toss until they are well coated. Add the chopped herbs and mix again.
• STEP 5.Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
• STEP 6.Before serving, give the salad a final toss and adjust the seasoning if needed. Serve chilled and enjoy!

Cooking Tips

• Choose waxy potatoes like Yukon Gold or red potatoes for the best texture in this salad.
• For extra flavor, add some chopped crispy bacon or diced pickles to the salad.
• If you prefer a lighter dressing, you can substitute Greek yogurt for the mayonnaise.

Storage and Serving

• Leftover Bistro Potato Salad can be stored in an airtight container in the refrigerator for up to 3 days.
• Serve this salad as a side dish with grilled meats, sandwiches, or as part of a picnic spread.
• Garnish the salad with some fresh herbs or a sprinkle of paprika for an extra touch of color.