Simple French-Style Potato Salad
User Reviews
5
Simple French-Style Potato Salad
Description
The Simple French-Style Potato Salad starts by boiling yellow and red baby potatoes sliced to about 1/4 inch until tender but still firm enough to hold shape. After draining, they’re rinsed with cool water and seasoned with salt, black pepper, and apple cider vinegar to add initial flavor and slight tanginess.
The dressing combines brown mustard, minced garlic, red wine vinegar, apple cider vinegar, salt, pepper, and olive oil whisked together to emulsify and create a flavorful tangy dressing. Fresh chopped dill is added at the end for a delicate herbal note. Green onion and optional fresh parsley are mixed in with the potatoes to add color and mild onion flavor.
This potato salad makes a bright side dish with moderate acidity and fresh herb notes. It is suitable for picnics or casual meals. The recipe yields approximately 7 cups and allows for oil adjustments if reduced fat is desired.
Ingredients
POTATOES + VEGETABLES
- 2 pounds yellow potatoes we used half yellow, half red, baby
- 1 pinch salt sea salt
- 1 pinch black pepper sea salt
- 1 Tbsp apple cider vinegar
- 1 cup green onion diced
- 1/4 cup parsley optional, fresh chopped
DRESSING
- 2 ½ Tbsp brown mustard or dijon mustard, spicy
- 3 cloves garlic minced
- 1/4 tsp sea salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 1 Tbsp apple cider vinegar
- 3 Tbsp olive oil if avoiding oil, see notes, good
- 1/4 cup dill fresh, chopped
Instructions
- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
- Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
- Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
Notes
- The recipe yields about 7 cups of potato salad, making it suitable for serving multiple guests.
- If avoiding oil, you can omit the olive oil in the dressing to reduce fat while keeping flavor.
- Ensure potatoes are cooked until tender but not overcooked to avoid a waxy texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14(1/2-cup servings)
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 80 | 4% |
| Carbohydrates | 12.2g | 4% |
| Protein | 1.5g | 3% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Sodium | 111.1mg | 5% |
| Potassium | 41.1mg | 1% |
| Fiber | 1.6g | 6% |
| Sugar | 0.8g | 2% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 23.1mg | 26% |
| Calcium | 20mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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