French Potato Salad
Give your summer gatherings a touch of elegant simplicity with this French Potato Salad, a light and flavorful twist on the classic side dish. Made with tender, creamy waxy potatoes like Yukon Gold or fingerling, this salad is dressed in a vibrant Dijon vinaigrette featuring olive oil, white wine vinegar, and minced shallot, allowing each bite to burst with tangy sophistication. Fresh herbs—parsley, chives, and optional tarragon—infuse an aromatic freshness, elevating the dish to true French bistro style. Perfect served warm, at room temperature, or chilled, this no-mayo potato salad is an ideal accompaniment to grilled meats, roasted vegetables, or as part of a picnic spread. Easy to prepare in just 35 minutes, it’s a versatile, herbaceous crowd-pleaser that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 2 pounds small waxy potatoes (Yukon Gold or fingerling)
- 1 teaspoon kosher salt
- 0.25 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 0.5 teaspoon freshly ground black pepper
- 1 small shallot, minced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped (optional)
Instructions
Wash and scrub the potatoes to remove any dirt, then place them in a large pot.
Add enough cold water to the pot to cover the potatoes by about 1 inch, and add 1 teaspoon of kosher salt.
Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.
While the potatoes cook, prepare the vinaigrette by combining olive oil, white wine vinegar, Dijon mustard, minced shallot, and freshly ground black pepper in a small bowl. Whisk until emulsified.
Drain the potatoes and let cool slightly until they are comfortable to handle. Slice them into rounds or halves, depending on their size.
Place the sliced potatoes in a large mixing bowl. While still warm, pour the vinaigrette over the potatoes and gently toss to coat. The warmth of the potatoes will help absorb the dressing.
Add the chopped parsley, chives, and tarragon if using. Gently toss again to combine.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the potato salad warm, at room temperature, or chilled. Garnish with extra herbs if desired.
Nutrition Facts
Calories |
1266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.0 g | 77% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 165.9 g | 60% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 8.5 g | ||
| Protein | 19.4 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 4069 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
