Salads > International Salads > European Salads > French Potato Salad Recipe

Classic French Potato Salad

A tangy and flavorful French Potato Salad recipe that's perfect as a side dish or light meal. Unlike American potato salad, this version features a light vinaigrette instead of mayonnaise, highlighting the natural flavors of the potatoes and fresh herbs.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
6-8
Ingredients
  • 2 lbs Potatoes (Yukon Gold or similar)
  • 1/4 cup Red Onion
  • 1/4 cup Fresh Parsley
  • 2 tablespoons Fresh Chives
  • 2 tablespoons Dijon Mustard
  • 3 tablespoons White Wine Vinegar
  • 6 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper

Boiling the Potatoes

Place the potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring the water to a boil and cook until the potatoes are tender but still firm, about 15-20 minutes. A knife should easily pierce the center of a potato. Drain the potatoes and let them cool slightly.

Preparing the Potatoes

Once the potatoes are cool enough to handle, cut them into bite-sized pieces. You can peel them if you prefer, but leaving the skins on adds texture and nutrients. Place the cut potatoes in a large bowl.

Making the Vinaigrette

In a small bowl, whisk together the Dijon mustard, white wine vinegar, olive oil, salt, and pepper until well combined. The vinaigrette should be emulsified and slightly thickened.

Combining the Salad

Pour the vinaigrette over the warm potatoes. Gently toss to coat. Add the finely chopped red onion, parsley, and chives. Toss again to combine. Be careful not to overmix, as the potatoes can become mushy.

Chilling and Serving

Cover the bowl and refrigerate the potato salad for at least 30 minutes to allow the flavors to meld. This salad is best served chilled or at room temperature. Taste and adjust seasonings as needed before serving.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 150 kcal, Protein: 2g, Fat: 8g, Carbohydrates: 18g

Other Considerations for Nutrition

The nutrition information is an estimate and may vary based on the specific ingredients used. Using less olive oil will lower the fat content. Adding hard-boiled eggs would increase the protein content.

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FAQ

  • Can I use a different type of potato?

    Yes, you can use other types of potatoes such as red potatoes or fingerling potatoes. Just adjust the cooking time accordingly.
  • Can I add other vegetables?

    Certainly! Other vegetables like cornichons (French pickles), capers, or hard-boiled eggs are excellent additions.
  • How long does the potato salad last?

    The potato salad will last for up to 3 days in the refrigerator.