French potato salads are made with a mustard vinaigrette and lots of fresh herbs to dress waxy new potatoes. Most American potato salads are made with a mayonnaise base as the dressing. Both are delicious. The French potato salad is best served at room temperature, making it perfect for an outdoor picnic gathering with no worries of the mayonnaise getting too warm for safe serving temperature. In this recipe, I have taken a twist on tradition by adding steamed broccoli. If broccoli is not for you but like the idea of adding a vegetable, steamed green beans would be more traditional.
For a quick and easy method to steam the added vegetables, click here to learn that process.
I used my standard Chez Cindy vinaigrette recipe using white wine vinegar and olive oil, with Dijon mustard and honey.
Recipe can be doubled if desired.