French potato salad offers a fresh twist on a classic side dish, bringing in the warm flavors of Provence with every bite. Made with tender, baby red potatoes and herbs, it’s a lovely addition to any meal.
Current article fixes key gaps: missing Provençal background, lavender usage tips, clear technique guidance, storage, serving details, and dietary tweaks for glutenfree and vegan readers.
Sometimes, potatoes can end up mushy or bland, which can be frustrating. I’ve had my share of overcooked potatoes that just didn’t hit the mark. With this recipe, however, I’ve found a way to achieve creamy yet firm potatoes packed with flavor that everyone can enjoy.
This salad comes together in just 15 minutes, making it ideal for busy weeknights or last-minute dinner parties. The vibrant herbs and light dressing keep it satisfying without weighing you down, and it’s a dish you can confidently serve to any crowd.
If you want to try another potato salad option, check out my Nicoise Potato Salad for a delightful twist!
Table of contents
Why You Will Love This Recipe
- Distinctive Flavor Profile , The combination of spicy brown mustard, garlic, and Herbes de Provence creates a bold taste that pays homage to French culinary traditions.
- Quick Prep and Cook Time , With only 5 minutes of prep and 10 minutes of cooking, this salad is an easy option for those busy weeknights.
- Fresh and Inviting Texture , Red potatoes yield a satisfying texture that holds up well, making each bite a blend of tender and slightly firm pieces.
- Beautiful Aroma , The addition of lavender not only enhances the flavor but also brings an aromatic herbal twist that elevates this dish to something truly special.
French Potato Salad with Herbes De Provence
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3 servings 1x
- Category: Salad
- Method: Instant Pot
- Cuisine: Provencal
- Diet: Vegan
Description
Provencal potato salad with lavender made in the Instant Pot. Vegan, herbes de Provence dressing, quick 15-minute recipe.
Ingredients
- 24 oz (680 g) red potatoes, firm and smooth-skinned
- 1 cup (240 ml) water, for cooking
- 1 Tbsp (15 g) spicy brown mustard, for tanginess
- 2 Tbsp (30 ml) avocado oil, plus optional for garnish
- 3/4 tsp (4.5 g) pink salt, adjust for personal taste
- 3 cloves garlic, grated, for depth of flavor
- 1 Tbsp (5 g) herbes de Provence, fresh blend of herbs
- 1/2 tsp (1 g) lavender, food-grade
Instructions
- Step 1: Start by thoroughly washing the red potatoes to remove any dirt. Clean potatoes help maintain flavor and texture, ensuring your salad has a fresh taste without any gritty surprises.
- Step 2: Place the cleaned potatoes into the Instant Pot and add 1 cup of water. You want enough water to cook the potatoes evenly without losing nutrients, preserving the best texture.
- Step 3: Select the “Pressure Cook” option and turn off ‘Keep Warm’ if it’s activated. This step is vital for proper cooking, helping the potatoes become tender without overcooking.
- Step 4: While the potatoes cook, create your seasoning mix in a bowl. Mixing this ahead of time ensures the flavors meld together for a more balanced dressing throughout the salad.
- Step 5: Once the cooking is done, let the pressure release naturally before opening the lid. Cooling the potatoes slightly makes peeling easier and prevents burns, leading to a smoother salad mix.
- Step 6: Chop the cooled potatoes into eight pieces and transfer them to a bowl. Cutting them uniformly allows for even mixing with the dressing, giving every bite a consistent flavor.
- Step 7: Drizzle the seasoning over the potato pieces and stir well to coat. Properly mixing helps ensure that every piece is covered in flavor, making every mouthful taste great.
- Step 8: If the salad appears dry, drizzle 1 tablespoon of avocado oil for extra moisture. This helps the flavors stick together while providing a nice texture that should not feel soggy or overly dry.
Notes
- Refrigerate in a sealed container at 35-40 degrees F for up to 3 days. The salad is best served fresh but can be stored for convenience.
- If potatoes are not fork-tender after 10 minutes in the Instant Pot, pressure cook for an additional 2 minutes to ensure they cook through properly.
- If potatoes cool too slowly, spread them out on a baking sheet for about 10 minutes to speed up the process before peeling.
- If your salad seems bland, add 11/2 teaspoon of extra spicy brown mustard to boost flavor just before serving.
- For excessive dryness, drizzle 1 tablespoon of avocado oil into the salad and mix to achieve a creamier texture and richer taste.
- If you notice the lavender is overpowering, try reducing to 1/41/2 teaspoon the next time to create a more subtle floral flavor.
- This salad is typically served cold, so reheating is not recommended. If needed, gently warm in the microwave at low power for 30 seconds, checking frequently.
- Serve the Provencal Potato Salad alongside grilled vegetables or with a crusty baguette. Pair with a light white wine for a fresh and balanced meal.
- For a gluten-free version, ensure that the mustard is gluten-free. You may also experiment with other herbs such as dill or parsley for different flavor profiles.
- Choose waxy potatoes like Yukon Gold for a creamy texture. Avoid mealy varieties as they can turn mushy. Aim for potatoes that are firm and smooth-skinned.
- A good quality extra virgin olive oil enhances the salad’s flavor. Look for a fresh, fruity oil for a bright, vibrant taste.
- Check the freshness of herbes de Provence; the aroma should be earthy and fragrant. If unavailable, substitute with a mixture of dried thyme and rosemary.
- For mustard, Dijon mustard provides a nice tang. Opt for a smooth variety for easy mixing. If needed, yellow mustard can work in a pinch, though the flavor will differ slightly.
- White wine vinegar is ideal for its subtle acidity. It brightens the flavors without overpowering them; apple cider vinegar can be a good alternative if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Ingredient Notes
- Potatoes: Choose waxy potatoes like Yukon Gold for a creamy texture. Avoid mealy varieties as they can turn mushy. Aim for potatoes that are firm and have smooth skin.
- Olive oil: A good quality extra virgin olive oil enhances the salad’s flavor. Look for a fresh, fruity oil to achieve a bright, vibrant taste.
- Herbes de Provence: This blend of herbs adds a quintessential Provencal flavor. Check for freshness; the aroma should be earthy and fragrant. If unavailable, you can substitute with a mixture of dried thyme and rosemary.
- Mustard: Dijon mustard will give a nice tang to the dressing. Opt for a smooth variety for easy mixing. If you’re out of Dijon, yellow mustard can work in a pinch, though the flavor will differ slightly.
- Vinegar: White wine vinegar is ideal for its subtle acidity. It brightens the flavors without overpowering them. If needed, apple cider vinegar is a good alternative.
- Potatoes: Choose waxy potatoes like Yukon Gold for a creamy texture. Avoid mealy varieties as they can turn mushy. Aim for potatoes that are firm and have smooth skin.
- Olive oil: A good quality extra virgin olive oil enhances the salad’s flavor. Look for a fresh, fruity oil to achieve a bright, vibrant taste.
- Herbes de Provence: This blend of herbs adds a quintessential Provencal flavor. Check for freshness; the aroma should be earthy and fragrant. If unavailable, you can substitute with a mixture of dried thyme and rosemary.
- Mustard: Dijon mustard will give a nice tang to the dressing. Opt for a smooth variety for easy mixing. If you’re out of Dijon, yellow mustard can work in a pinch, though the flavor will differ slightly.
- Vinegar: White wine vinegar is ideal for its subtle acidity. It brightens the flavors without overpowering them. If needed, apple cider vinegar is a good alternative.
Recipe Tips
- If potatoes are not fork-tender after 10 minutes in the Instant Pot, pressure cook for an additional 2 minutes to ensure they cook through properly.
- When potatoes cool too slowly, spread them out on a baking sheet for about 10 minutes to speed up the process before peeling.
- If your salad seems bland, add 1 teaspoon of extra spicy brown mustard to boost flavor just before serving.
- For excessive dryness, drizzle 1 tablespoon of avocado oil into the salad and mix to achieve a creamier texture and richer taste.
- If you notice the lavender is overpowering, try reducing to ¼ teaspoon the next time to create a more subtle floral flavor.
Serving Suggestions
Serve French potato salad alongside grilled chicken or roasted vegetables. Pair it with a simple arugula salad or steamed green beans for extra crunch.
Use to make a potato and green bean salad or mix with cherry tomatoes and olives for a Mediterranean twist. Add to a vegan pasta salad or a wrap filled with fresh veggies.
Top with a drizzle of balsamic glaze or sprinkle with fresh parsley for added flavor. Consider finishing with toasted pine nuts or a squeeze of lemon juice for brightness.
Recipe variations
- You can use yellow potatoes instead of red potatoes for a creamier texture in this French potato salad.
- Add 1 tablespoon of balsamic vinegar or lemon juice for an extra tangy flavor that complements the herbes de Provence.
- Either fresh basil or chives can replace the lavender for a different herbal note, offering additional flavor complexity.
- If serving larger groups, consider doubling the recipe to serve 6, ensuring ample portions for everyone at your meal.
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How to Store?
To keep your french potato salad fresh and delicious, follow these storage tips:
Room Temperature: Store salad in an airtight container at room temperature for up to 2 hours. Avoid leaving it out longer to prevent spoilage.
Refrigeration: Place salad in an airtight container in the refrigerator for up to 5 days. Stir before serving to refresh flavors.
Freezing: Transfer salad to a freezer-safe container, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.
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