You are here: Home » Recipes » French Country Potato Salad French Country Potato Salad Recipe by Chinet® Yield 10 servings PrintEmail Ingredients 3 pounds small creamer potatoes (about 30) unpeeled, and scrubbed well4 whole leek (white part only)—split lengthwise and thinly sliced2 -- jarred or homemade roasted red peppers2 tablespoons chopped fresh thyme leaves2 teaspoons chopped fresh tarragon leaves2/3 cup Champagne Vinaigrette (see recipe below)2 1/2 tablespoons Dijon mustard2 teaspoons sea salt1/2 teaspoon freshly ground black pepper1/4 cup champagne vinegar or white wine vinegar1 teaspoon honey1 cup extra virgin olive oil Instructions In a pot with a steamer insert, steam the potatoes until tender, about 15 minutes. (The potatoes can also be cooked in boiling salted water for the same amount of time.) Remove from the heat and let cool to room temperature. In a pot of boiling water, blanch the leeks for 30 seconds or until tender. Rinse in cold water and drain. Set aside. Cut the roasted peppers in half crosswise and then cut them into 1/2-inch slices. Cut each potato into 8 pieces. In a medium bowl, mix the potatoes, leeks, peppers, thyme, and tarragon. In a bowl, whisk together the mustard, vinegar, honey, and 1 1/2 tablespoons water. Whisking constantly, slowly add the oil. Drizzle the vinaigrette on the potato salad and toss gently until the vinaigrette coats the salad evenly. Season with the salt and pepper and toss again.