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French Potato Salad

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  • Author: clara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Boiling
  • Cuisine: French

Description

This French Potato Salad is a fresh, herby, and light version of the classic. Made without mayo, it features tender potatoes tossed in a tangy Dijon vinaigrette with plenty of fresh herbs. Perfect for warm weather, picnics, or as a side for grilled meats and seafood.

Ingredients

For the Salad:

  • 2 lbs baby red or yellow potatoes, halved or quartered

  • 1/4 cup finely chopped shallots

  • 1/4 cup fresh parsley, chopped

  • 2 tablespoons fresh dill, chopped

  • 2 tablespoons fresh chives, chopped

For the Dijon Vinaigrette:

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons white wine vinegar (or champagne vinegar)

  • 1 tablespoon Dijon mustard

  • 1 clove garlic, minced

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

Instructions

  • Cook the Potatoes:
    Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
    Bring to a boil, reduce to a simmer, and cook until fork-tender (about 15–20 minutes).
    Drain and let cool slightly until just warm.

  • Make the Vinaigrette:
    In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.

  • Assemble the Salad:
    While potatoes are still warm, transfer to a large bowl. Add shallots and toss gently with vinaigrette to coat.
    Add parsley, dill, and chives and toss again.

 

  • Serve:
    Let sit 10–15 minutes before serving to allow flavors to meld. Serve warm or at room temperature.

Notes

  • No mayo = picnic safe! Great for outdoor events.

  • Feel free to mix in other herbs like tarragon or thyme.

  • Add sliced radishes or green beans for variety.

Find it online: https://recipe.ukfinda.com/french-potato-salad.htm