French Potato Salad

French Potato Salad offers a refreshing and herbaceous twist on the classic American potato salad. Known for its bright, tangy dressing and generous use of fresh herbs, this salad perfectly complements a variety of meals—from grilled meats to picnic spreads. Unlike traditional potato salads that rely heavily on mayonnaise, this French version is lighter and more vibrant, thanks to the olive oil and red wine vinegar dressing. The tender potatoes soak up the zesty dressing, while the fresh herbs add bursts of flavor and a delightful aroma.

This salad is both simple and elegant, making it a perfect side dish for casual family dinners or sophisticated gatherings alike. It showcases the beauty of fresh ingredients, with a focus on balance—crisp scallions, tender potatoes, and a medley of fragrant herbs all coming together in harmony. Whether you’re a seasoned cook or a beginner, this recipe is straightforward to prepare and always yields a crowd-pleasing result. Serve it warm, at room temperature, or chilled—the salad’s flavors only get better over time.

Why You’ll Love This Recipe

1. Light and Refreshing – The vinaigrette dressing is tangy and bright, not heavy or creamy.
2. Herb-Forward Flavor – Fresh herbs elevate the salad with fragrant, garden-fresh notes.
3. Versatile Side Dish – Perfect alongside grilled dishes, seafood, or as part of a picnic spread.
4. Simple Ingredients – Uses pantry staples and fresh herbs easily found year-round.
5. Easy to Make Ahead – Flavors deepen beautifully when made in advance.

Ingredients

• Small Red or Yukon Gold Potatoes
• Kosher Salt
• Fresh Tender Herbs (Parsley, Basil, Dill, Tarragon, or Combination)
• Scallions
• Olive Oil
• Red Wine Vinegar
• Dijon Mustard
• Whole-Grain Dijon Mustard (or extra Dijon)
• Freshly Ground Black Pepper

Variations

• Add Crunch: Toss in sliced radishes or celery for added texture.
• Mustard Variations: Use spicy brown mustard or whole-grain only for a different flavor.
• Lemon Zest: Add fresh lemon zest for an extra citrusy zing.
• Warm Version: Serve the salad slightly warm for a comforting touch.
• Add Protein: Stir in cooked bacon bits or hard-boiled eggs for a heartier salad.

How to Make the Recipe

Step 1: Cook the Potatoes

Place whole small potatoes in a large pot and cover with cold water. Add 1 teaspoon kosher salt. Bring to a boil and cook until tender but not falling apart, about 15–20 minutes. Drain and let cool slightly.

Step 2: Prepare the Herbs and Scallions

Finely chop the fresh herbs and thinly slice the scallions.

Step 3: Make the Dressing

In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, whole-grain mustard, 1 tablespoon kosher salt, and freshly ground black pepper until emulsified.

Step 4: Combine Salad

Cut the warm potatoes into halves or quarters. Toss with the dressing, herbs, and scallions while potatoes are still warm to absorb flavors.

Step 5: Adjust Seasoning and Serve

Taste and adjust seasoning with more salt or pepper as needed. Serve immediately, at room temperature, or chilled.

Tips for Making the Recipe

• Use firm, waxy potatoes that hold their shape when cooked.
• Don’t overcook the potatoes to avoid mushy salad.
• Chop herbs finely for even distribution of flavor.
• Toss potatoes with dressing while warm for better absorption.
• Let the salad rest for at least 30 minutes before serving to meld flavors.

How to Serve

• As a side for grilled chicken, steak, or fish.
• On a picnic alongside cold cuts and crusty bread.
• With roasted vegetables and a fresh green salad.
• Accompanied by charcuterie boards or cheese platters.
• As part of a buffet or potluck spread.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Freezing

Not recommended as potatoes and fresh herbs lose texture and flavor when frozen.

Reheating

Serve cold or at room temperature; if preferred warm, gently reheat without overcooking.

FAQs

1. Can I use other types of potatoes?

Yes, waxy potatoes like fingerlings or new potatoes work best for holding shape.

2. Can I substitute white wine vinegar for red wine vinegar?

Yes, white wine vinegar or apple cider vinegar can be used with slightly different flavor profiles.

3. Can I use dried herbs instead of fresh?

Fresh herbs are preferred for brightness, but dried herbs can be used in smaller amounts.

4. How long can I keep the salad?

Up to 3 days refrigerated in a sealed container.

5. Can I make this salad vegan?

Yes, this recipe is naturally vegan.

6. Can I add mayonnaise to this salad?

Traditional French potato salad does not include mayonnaise, but you may add a small amount if desired.

7. Should I peel the potatoes?

No, keeping the skins adds texture and nutrients.

8. Can I prepare this salad in advance?

Yes, it tastes great made a few hours or a day ahead.

9. How much dressing should I use?

The dressing recipe included is enough for about 2 pounds of potatoes, but adjust to taste.

10. Can I add other vegetables?

Yes, chopped cucumbers, bell peppers, or scallions are excellent additions.

Conclusion

French Potato Salad is a light, herbaceous alternative to heavier, mayo-based potato salads, offering vibrant flavors and a versatile side dish for many occasions. With its bright vinaigrette and fresh herbs, it’s perfect for elevating any meal while remaining simple and approachable. Easy to prepare, customizable, and full of fresh taste, this salad is sure to become a staple in your recipe collection. Enjoy it warm, chilled, or at room temperature—it’s always delicious.

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