French Potato Salad

5 from 1 review

This French potato salad recipe offers a sophisticated twist on the traditional picnic favorite, making it an ideal side dish for any outdoor gathering. Unlike the creamy, mayo-based variations, this classic recipe features a tangy vinaigrette dressing made with vinegar, olive oil and fresh herbs.

Course Lunch, Salad, Side Dish

Cuisine French

Keyword French Potato Salad, French Potato Salad recipe, French-style Potato Salad

Prep Time 10

Cook Time 20

Optional chilling 1

Total Time 1 30

Servings servings

Calories 240kcal

Author Chef Kathy McDaniel

Equipment

Ingredients

2 pounds baby potatoes scrubbed (see notes)
2 tablespoons vegetable broth or chicken broth
2 tablespoons dry white wine

Vinaigrette

¼ cup Champagne Vinegar sub with white wine vinegar
1 teaspoon Dijon mustard
1 small shallot peeled and minced
⅓ cup olive oil
Salt and ground black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons thinly sliced fresh chives or scallions

Instructions

Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.
While the potatoes cook, in a small bowl combine the broth and wine. Set aside.
Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.
When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.
Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.
Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.

Notes

Use small, waxy potatoes such as red potatoes or fingerling potatoes. They hold their shape better and have the perfect texture for salads.
Cook the potatoes whole until just tender. Cut them while they are still warm, into even sized pieces to prevent mushiness when tossing the salad.
While potatoes are still warm, toss them gently with the wine and broth mixture (you can use all broth). Warm potatoes absorb more flavor than cold potatoes.
If time permits, allow the potato salad to sit at room temperature for at least 20 minutes before serving, or up to overnight covered, in the fridge.
Store leftovers in an airtight container in the refrigerator for 3-4 days.

Nutrition