French Potato Salad
User Reviews
5
French Potato Salad
Description
French Potato Salad uses small red potatoes cut into quarters and boiled until tender. While still warm, the potatoes are combined with minced shallots and chopped parsley. A dressing of extra-virgin olive oil, apple cider vinegar, smoked paprika, ground cumin, and coriander is added, then tossed together to allow the hot potatoes to absorb the flavors. The subtle heat from the paprika and warm spices give the salad complexity without overwhelming the potatoes.
The texture combines the softness of the boiled potatoes with the fresh, crisp bite of parsley and the gentle sharpness from shallots. The vinegar and olive oil dressing binds the ingredients and lightly coats each piece, offering a tangy and earthy profile.
This potato salad can be enjoyed warm or at room temperature, making it suitable for both casual meals and gatherings. It pairs well with grilled meats or as part of a picnic spread.
Using red or baby potatoes avoids peeling and chopping difficulties. Cutting the potatoes evenly ensures uniform cooking. Serving the salad warm helps mellow the shallot’s bite and better infuses the dressing into the potatoes.
Ingredients
- 1 ½ pounds red potatoes washed and quartered, small
- 2 teaspoons salt
- 1 onion minced, or shallot, ½ red onion
- parsley chopped, Italian flat-leaf, handful
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons apple cider vinegar or red wine vinegar
- 1 teaspoon smoked paprika or paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Instructions
- Put the potatoes in a large pot and add cold water to cover and add the salt. Place over high heat, cover, and bring to a boil. Uncover, and boil until the potatoes are tender, around 10-15 minutes.
- Put the shallot and parsley in a medium bowl. Drain the potatoes, and, while they're still hot, add them to the bowl with the shallot and parsley, and give it all a toss. Add the remaining ingredients, toss well, and let sit at room temperature for at least 10 minutes, until the potatoes have absorbed all the oil and vinegar. Serve warm or at room temperature.
Notes
- Any firm potato variety can be used, including russet or Yukon Gold, with appropriate chopping.
- Cut potatoes into even quarters for consistent cooking.
- Serve the salad warm or at room temperature to allow flavors to meld and soften raw shallot intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6 servings
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Calories | 208kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1186mg | 49% |
| Potassium | 784mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 338IU | 7% |
| Vitamin C | 37mg | 41% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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