Looking for something that feels equally at home at a summer picnic, a dinner party, or a simple weekday lunch? This French-inspired potato salad skips the heavy mayonnaise in favor of a bright Dijon vinaigrette that coats warm waxy potatoes while they soak up every bit of flavor. Crisp green beans add freshness, shallots bring a gentle bite, and generous flakes of American Tuna transform it from a side dish into a complete meal.
The secret is dressing the potatoes while they're still warm. As they cool, they absorb the mustard vinaigrette rather than simply wearing it on the surface. Fold the tuna in at the very end to preserve its beautiful texture, and don't be shy with fresh herbs—they brighten every bite.
A crisp Sancerre, Chablis, or dry Provençal rosé makes a natural pairing, highlighting the salad's bright acidity without overpowering the delicate tuna. If you prefer beer, a clean pilsner or Belgian-style saison is equally refreshing.
INGREDIENTS
- 1 5 oz. can American Tuna with Salt, gently flaked
- 1½ lbs. small waxy potatoes (Yukon Gold, fingerling, or baby red), halved if large
- 8 oz. fresh green beans, trimmed
- 1 small bulb of fennel, thinly sliced
- 1 medium shallot, very thinly sliced
- 2 Tbsp chopped flat-leaf parsley
- 1 Tbsp chopped fresh chives
- 1 Tbsp chopped fresh tarragon (optional, but recommended)
Mustard Vinaigrette
- 3 Tbsp extra-virgin olive oil
- 1½ Tbsp Dijon mustard
- 1 Tbsp Champagne vinegar (or white wine vinegar)
- 1 tsp whole grain mustard
- 1 tsp fresh lemon juice
- 1 small garlic clove, finely grated
- Freshly ground black pepper
- Flaky sea salt, to taste
Directions
- Bring a large pot of generously salted water to a boil. Add the potatoes and cook until just tender when pierced with a knife, about 15–18 minutes depending on size.
- While the potatoes cook, add the green beans to the pot of boiling water for 3–4 minutes or until crisp-tender. Transfer immediately to a cold water/ice bath, then drain well.
- in a small bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, Champagne vinegar, lemon juice, garlic, several grinds of black pepper, and a pinch of flaky sea salt until smooth and emulsified.
- Drain the potatoes and, while still warm, transfer them to a large serving bowl. Pour about three-quarters of the vinaigrette over the potatoes and gently toss. Let them sit for 10 minutes to absorb the dressing.
- Add the green beans, fennel, sliced shallots, parsley, chives, and tarragon. Fold everything together gently.
- Add the tuna in generous flakes, including the flavorful oil from the can. Drizzle over the remaining vinaigrette and fold just enough to distribute the tuna while keeping the flakes intact.
- Taste and adjust with additional lemon juice, flaky sea salt, or freshly ground black pepper as needed. Serve slightly warm or at room temperature, garnished with extra herbs and a final drizzle of good olive oil. Allow the flavors continue to develop as it rests, making it just as delicious an hour later as it is fresh from the bowl.