5.0 from 3 votes
French Potato Salad
This French potato salad recipe offers a sophisticated twist on the traditional picnic favorite, making it an ideal side dish for any outdoor gathering. Unlike the creamy, mayo-based variations, this classic recipe features a tangy vinaigrette dressing made with vinegar, olive oil and fresh herbs.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 240 kcal
Course:
Side Dish , Salad , Lunch
Cuisine:
French
Ingredients
- 2 pounds baby potatoes scrubbed (see notes)
- 2 tablespoons vegetable broth or chicken broth
- 2 tablespoons dry white wine
Vinaigrette
- ¼ cup champagne vinegar sub with white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot peeled and minced
- ⅓ cup olive oil
- salt and ground black pepper to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons thinly sliced fresh chives or scallions
Instructions
- Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.
- While the potatoes cook, in a small bowl combine the broth and wine. Set aside.
- Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.
- When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.
- Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.
- Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.
Cup of Yum
Notes
- Use small, waxy potatoes such as red potatoes or fingerling potatoes. They hold their shape better and have the perfect texture for salads.
- Cook the potatoes whole until just tender. Cut them while they are still warm, into even sized pieces to prevent mushiness when tossing the salad.
- While potatoes are still warm, toss them gently with the wine and broth mixture (you can use all broth). Warm potatoes absorb more flavor than cold potatoes.
- If time permits, allow the potato salad to sit at room temperature for at least 20 minutes before serving, or up to overnight covered, in the fridge.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition Information
Calories
240kcal
(12%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Sodium
43mg
(2%)
Potassium
743mg
(21%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
245IU
(5%)
Vitamin C
33mg
(37%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 240
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 43mg | 2% |
| Potassium | 743mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 33mg | 37% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.