French Potato Salad Recipe
This French Potato Salad is a refreshing and flavorful side dish featuring tender boiled red or yellow potatoes tossed with a tangy dijon mustard vinaigrette, fresh herbs, and aromatic shallots. Served chilled, it’s perfect for picnics, barbecues, or as a light accompaniment to any meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 2 pounds small red or yellow potatoes
- 1 tablespoon salt (for boiling)
Herbs and Vegetables
- ⅓ cup green onion, sliced
- 2 tablespoons fresh dill, chopped
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh minced shallot
Dressing
- ¼ cup olive oil
- 2 tablespoons dijon mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare Potatoes: Bring a pot of water to a boil over high heat. While waiting, wash and chop the potatoes into quarters. Once boiling, add potatoes and 1 tablespoon of salt.
- Cook Potatoes: Reduce heat to medium-high and boil potatoes for 10-15 minutes until tender but not falling apart. Test by cutting into a larger piece. Drain and rinse under cold water. Chill in fridge for at least 30 minutes.
- Chop Herbs: While potatoes cool, slice green onions and chop dill, parsley, and shallot finely.
- Make Dressing: In a small bowl, whisk together olive oil, dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and black pepper until well combined.
- Toss Salad: Combine cooled potatoes with green onion, dill, and parsley in a large bowl. Pour dressing over and toss gently to coat evenly.
- Chill to Marinate: Serve immediately or refrigerate for 30 minutes to let flavors meld and salad chill evenly before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use small, firm potatoes such as red or yellow for best texture.
- Do not overcook potatoes to prevent them from becoming mushy.
- Chilling the salad allows the dressing to fully infuse the potatoes.
- This salad keeps well and flavors improve after a day in the fridge.
- For variation, add chopped celery or capers for extra crunch and tang.
Keywords: French potato salad, potato salad recipe, French side dish, summer salad, boiled potatoes, dijon mustard dressing
Find it online: https://kitchenbyclara.com/french-potato-salad-recipe/
