French potato salad is a refreshing salad made with a tangy Dijon dressing and loads of fresh chopped herbs. Parsley, tarragon, and chives are typically used, but feel free to use a different combination. The dressing is simple: olive oil, red wine vinegar, and shallots. I add a dash of garlic granules. I used baby potatoes in the recipe. It can also be made with Yukon Gold or red potatoes, peeled or unpeeled. Cut them into 1/2-inch or bite-size chunks.
You might also like this American style egg and potato salad with a mayonnaise dressing.
Recipe Variations
- Eggs: Slice 2 to 3 hard-boiled eggs and add them to the salad or use them as a garnish.
- Cucumbers: Diced seeded cucumbers are an excellent addition to the salad. They pair well with the tangy dressing.
- Cornichons: Add thinly sliced cornichons for their crunch and a sour flavor.
- Radishes: Incorporate fresh sliced red radishes for flavor, texture, and a pop of color.
- Grainy Mustard: Add tangy grainy mustard along with the Dijon for a sharper mustard flavor.
How long does it keep in the fridge?
Refrigerate the salad in a covered airtight container or bowl and enjoy it within 3 days.
PrintFrench Potato Salad
Elevate your potato salad game with a zesty French twist. This recipe features a tangy Dijon dressing and a burst of fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Salads
- Cuisine: French
Ingredients
- 2 pounds baby potatoes, quartered (or halved if very small)
- 1 heaping teaspoon salt for the cooking water
- 2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh snipped chives
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon or dill
- Dash garlic granules
- Pinch of salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Put the potatoes in a large saucepan and cover with water. The water should come about 1 inch above the potatoes. Add a heaping teaspoon of salt and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes or until the potatoes are tender but still firm.
- Drain and let the potatoes cool slightly to just warm. Transfer to a bowl.
- Combine the shallots, mustard, vinegar, olive oil, and a dash of garlic granules in a screw-top jar or bowl. Shake in the jar or whisk in the bowl; taste and add salt and pepper.
- Pour half or two-thirds of the dressing over the potatoes and sprinkle with the chives, parsley, and tarragon or dill; use a rubber spatula to gently mix. Taste and add more dressing as desired.
