This French potato salad is a simple, yet satisfying dish that features tender waxy potatoes and a light vinaigrette that highlights their flavor. Perfect for any meal, it pairs well with grilled meats or as a side for a picnic.
This recipe addresses mayo-free textural issues, clarifies potato doneness, improves wine absorption, and provides practical serving ideas for easy summer meals.
I’ve always found that traditional recipes can be a bit tricky to master, especially with balancing flavors. This salad helps me steer clear of the heavy creaminess of mayonnaise-based salads, which I find too rich. Its freshness is a breath of fresh air, making it ideal for warm days or unexpected guests.
What I love about this recipe is how quickly it comes together. With just 30 minutes from start to finish, you can have a delicious side ready in no time. You’ll want to slice the potatoes while they’re still warm; it really allows them to soak up that lovely wine and vinegar dressing.
If you’re looking for a tasty addition to your meals, check out my leek and mushroom soup. It’s another quick recipe that’s sure to please!
Table of contents
Why You Will Love This Recipe
- Simple to Prepare – The recipe comes together quickly, with only about 30 minutes of total time from start to finish. You’ll enjoy a homemade French potato salad without spending hours in the kitchen.
- Fresh and Flavorful – Using fresh herbs like parsley and chervil gives this dish a bright, aromatic profile. The white wine and vinegar work together to create layers of taste that make each bite more interesting.
- Long-lasting Freshness – This salad holds up well in the fridge for a few days, making it a great make-ahead dish for picnics or BBQs. You can whip it up in advance and enjoy it whenever you like.
- Versatile Ingredients – With ingredients like potatoes and herbs, this recipe is flexible. You can easily swap in other fresh herbs or add olives for a twist, allowing you to personalize it to your taste.
French Potato Salad Recipe
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Description
Authentic French potato salad no mayo à la Parisienne with white wine vinaigrette and fresh herbs.
Ingredients
- 500 g (18 oz) waxy potatoes, such as Yukon Gold or Charlotte, firm and smooth-skinned
- 100 ml (3 1/2 fl oz / 1/2 cup) dry white wine, for marinating
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh chervil (or chives/tarragon), finely chopped
- 1 tablespoon cider or wine vinegar
- 1 tablespoon olive oil (or canola oil)
- 1/21/2 teaspoon salt
- 1/21/2 teaspoon pepper
- 1/21/2 teaspoon Dijon mustard (optional), for extra flavor
Instructions
- Step 1: Clean and Cut Potatoes: Start by thoroughly cleaning the baby potatoes under running water. If any are large, slice them in half for even cooking. This method ensures that all pieces cook similarly, avoiding any undercooked surprises.
- Step 2: Boil and Simmer: Place the potatoes in a pot of salted boiling water, then reduce the heat to a gentle simmer. Cook for 15 minutes until fork-tender, keeping an eye on them to prevent overcooking which can lead to a mushy texture.
- Step 3: Cool and Slice Warmly: Drain the potatoes and let them cool slightly for about 5 minutes. Slice them into 1/4-inch pieces while they’re still warm; this step allows the potatoes to absorb the white wine better, enhancing the flavor.
- Step 4: Pour Wine Immediately: Transfer the warm potato slices into a salad bowl and pour white wine over them right away. This helps the warm potatoes to soak up the wine, resulting in a more flavorful dish as they cool.
- Step 5: Prepare Vinaigrette Before Serving: Mix your vinaigrette in a small bowl just before serving. This keeps the oil and vinegar fresh, ensuring the flavors are bright and vibrant when mixed with the potatoes.
- Step 6: Mix and Toss Ingredients: In the small bowl, whisk together the olive oil, vinegar, and Dijon mustard if you’re adding it. Season with salt and pepper, then pour this mix over the potatoes along with the chopped fresh herbs. Gently toss to combine without breaking up your potato slices.
Notes
- Refrigerate: Airtight container, 35-40 degrees F, 3 days
- Check tenderness after 10 minutes by piercing with a fork; they should be just tender, not mushy.
- If your salad seems bland, drizzle an additional tablespoon of white wine over the finished salad for extra flavor just before serving.
- When preparing the vinaigrette, whisk together the oil and vinegar for at least 30 seconds to create an emulsion, ensuring better consistency.
- If using cold potatoes that do not absorb the wine well, warm them gently in the pot for a couple of minutes before slicing.
- Choose waxy varieties like Yukon Gold, which better resist breaking during cooking to help potatoes hold their shape.
- Gently warm in the pot for a couple of minutes if using cold potatoes before slicing.
- Serve chilled or at room temperature. This potato salad pairs wonderfully with grilled meats or as part of a summer picnic spread.
- For added texture and flavor, consider throwing in olives or capers for a twist on the classic recipe.
- When selecting potatoes, look for firm, smooth-skinned options as they have a creamy texture that soaks up dressing beautifully. Use fresh shallots for a mild onion flavor, avoiding any with dark spots or wrinkled skin. A good quality Dijon mustard adds tanginess and depth to the dressing, enhancing all the flavors. Choose a nice red wine vinegar for brightness that balances the richness of the potatoes and enhances the flavors. Fresh herbs such as parsley or chives work well; ensure they are vibrant and fragrant.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Baby potatoes: Look for firm, smooth-skinned baby potatoes. They have a creamy texture that soaks up dressing beautifully. Avoid any that feel mushy.
- Shallots: Use fresh shallots for a mild onion flavor. They offer sweetness and crunch. Avoid any with dark spots or a wrinkled skin.
- Dijon mustard: A good quality Dijon adds tanginess and depth to the dressing, enhancing all the flavors. It helps bind the ingredients together for a cohesive salad.
- Red wine vinegar: Choose a nice red wine vinegar for brightness. It balances the richness of the potatoes and enhances the flavors. Avoid overly sweet varieties.
- Fresh herbs: Fresh parsley or chives work well for a pop of color and flavor. Make sure they’re vibrant and fragrant; wilted herbs won’t impress!
- Baby potatoes: Look for firm, smooth-skinned baby potatoes. They have a creamy texture that soaks up dressing beautifully. Avoid any that feel mushy.
- Shallots: Use fresh shallots for a mild onion flavor. They offer sweetness and crunch. Avoid any with dark spots or a wrinkled skin.
- Dijon mustard: A good quality Dijon adds tanginess and depth to the dressing, enhancing all the flavors. It helps bind the ingredients together for a cohesive salad.
- Red wine vinegar: Choose a nice red wine vinegar for brightness. It balances the richness of the potatoes and enhances the flavors. Avoid overly sweet varieties.
- Fresh herbs: Fresh parsley or chives work well for a pop of color and flavor. Make sure they’re vibrant and fragrant; wilted herbs won’t impress!
Recipe Tips
- If potatoes are overcooked, check tenderness after 10 minutes by piercing with a fork; they should be just tender, not mushy.
- If your salad seems bland, drizzle an additional tablespoon of white wine over the finished salad for extra flavor just before serving.
- When preparing the vinaigrette, whisk together the oil and vinegar for at least 30 seconds to create an emulsion, ensuring better consistency.
- If you’re using cold potatoes and they don’t absorb the wine well, warm them gently in the pot for a couple of minutes before slicing.
- If your potatoes don’t hold their shape, choose waxy varieties like Yukon Gold, which better resist breaking during cooking.
Serving Suggestions
Serve French potato salad alongside grilled chicken or fish for a fresh, light meal. Pair with roasted asparagus or a mixed green salad to complement the flavors.
Add to a picnic spread with quiche or grilled vegetables. Use as a side for a summer barbecue alongside sausages or burgers.
Top with fresh herbs like dill or parsley for extra brightness. A drizzle of balsamic reduction or a touch of Dijon vinaigrette enhances each serving.
Recipe variations
- You can use other waxy potatoes like Charlotte or Red Bliss for a different texture in your French potato salad.
- Add fresh herbs such as dill or basil for a unique twist; use 1 tablespoon finely chopped for each herb.
- Either substitute fresh herbs for dried alternatives, using one teaspoon of dried for each tablespoon of fresh.
- If making this for a larger group, simply double the ingredients to serve 12 people and adjust cooking time as needed.
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How to Store?
To keep your french potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 hours to maintain freshness and safety.
Refrigeration: Place in an airtight container in the refrigerator for up to 3 days. This helps preserve flavor and texture.
Freezing: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
Other Recipes You’ll Love
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