French Potato Salad (+Video)
French Potato Salad is a fresh and light potato salad covered in the most amazing vinaigrette with fresh herbs. A great alternative to the usual potato salad!
A DELICIOUS FRESH HERB VINAIGRETTE
I absolutely adore potato salads so I thought I would come up with a fresh take that is inspired by French style salads. The vinaigrette for this salad turned out amazing. It is so fresh tasting and combined with the creaminess of the potatoes, it is not only delicious but satisfying! I am so pleased with how this turned out!
FREQUENTLY ASKED QUESTIONS:
No. It does help to use a waxy potato like a red potato or Yukon gold potato. They are less likely to soak up all the dressing like a russet potato would.
The fresh herbs are the star of the show here. This is a true summer potato salad and it takes advantage of the fresh summer herbs. This just will not taste the same with fried herbs.
You can substitute with a small sweet onion. Shallots are usually located near the fresh garlic in the produce section of your grocery store. Shallots have a very mild onion and garlic flavor which makes it perfect for this salad as it doesn’t overpower the other flavors.
This is best eaten right after it’s made. Potatoes will continue to soak up the dressing the longer it sits so keep this in mind when you store leftovers. It won’t be as “wet” when you aren’t eating it freshly made.
Store leftovers in an airtight container and place in the refrigerator. Potato salad will stay fresh for 1-2 days. Let sit out a room temperature for a little while before eating. Do not microwave to warm up as it will brown the fresh herbs. Do not freeze.
Absolutely! Use about 1/2 pound of cooked and crumbled bacon to the final dish and stir.
This salad is different from a mayonnaise based potato salad. It can be left out for longer without turning bad. However, I would not recommend leaving it out longer than 4 hours.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- little potatoes or baby potatoes
- extra virgin olive oil
- white wine vinegar
- dijon mustard
- fresh Italian parsley
- fresh chives
- fresh tarragon leaves
- fresh thyme leaves
- shallot
- garlic
HOW TO MAKE FRENCH POTATO SALAD:
Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.
Once water boils, add a tbsp. salt, then add in sliced potatoes. Once potatoes are cooked until fork tender, drain well and allow to cool.
While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard.
Whisk until emulsified.
Then add in fresh herbs, shallot and garlic.
Whisk again until combined.
Toss vinaigrette with cooled potatoes. Serve at room temperature.
CRAVING MORE RECIPES?
French Potato Salad (+Video)
Ingredients
- 2 1/2 pounds little or baby potatoes
- 1/2 cup extra virgin olive oil
- 3 Tablespoons white wine vinegar
- 1 Tablespoon dijon mustard
- 2 Tablespoons fresh Italian parsley, chopped
- 2 Tablespoons fresh chives, finely chopped
- 1 Tablespoon fresh tarragon leaves, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 small shallot, finely chopped
- 1 clove garlic, minced
Instructions
- Fill a large stock pot halfway with water and place over high heat. Slice potatoes lengthwise.
- Once water boils, add a Tablespoon of salt, then add in sliced potatoes. Once potatoes are cooked until fork tender, drain well and allow to cool.
- While potatoes are boiling, begin making the vinaigrette. In a large bowl, combine olive oil, white vinegar and mustard. Whisk until emulsified.
- Then add in fresh herbs, shallot and garlic. Whisk again until combined.
- Toss vinaigrette with cooled potatoes. Serve at room temperature.
Video
Notes
- Store leftovers in an airtight container and place in the refrigerator. Potato salad will stay fresh for 1-2 days. Let sit out a room temperature for a little while before eating. Do not freeze.
- This is best eaten right after it’s made. Potatoes will continue to soak up the dressing the longer it sits so keep this in mind when you store leftovers.
- It does help to use a waxy potato like a red potato or Yukon gold potato. They are less likely to soak up all the dressing like a russet potato would.
- In the video, the potatoes are boiled then cut which differs from the written recipe. You can do it either way.
- If your potatoes are on the large side, you may want to quarter than rather than just slicing.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: January 2016
Updated & republished: July 2021
I am eating healthier and exercising regularly.
looks yummy
I started a pre-diabetic class because my husband was just diagnosed with pre-diabetes. Figured if he has to eat better so do I.
Yum!
First time I've heard of Creamer potatoes. I'd like to try them.
sdehnke@hotmail.com
I am drinking more water and walking at least 3 miles per day. I am looking forward to 2016 and all that it brings.
I love these potatoes from The Little Potato Company! I get mine from my local Meijer store in Michigan. I use them in so many ways, especially roasted!
I'm exercising more and giving up grains. ????
this recipe sounds like a great change up from my traditional potato salad with mayo. since I'm diabetic I have to watch my carbs and this year I want to get my blood sugar under control.
I'm trying to eat more foods made from things that I can pronounce!
I really want to try and eat breakfast more regularly, specifically green smoothies with lots of fruits and veggies!
By Eating or Trying to eat clean
I am trying to cut out sugar! Thankfully the holiday's are over so no more cookies……well until Valentine's Day!
I am making 2016 healthier by cutting out red meat, caffeine and sugar. It hasn't been too hard so far. Drinking a lot of green tea!
Ooh, I like the more rest idea! I need to start a excercise routine.
More quilting! It keeps me out of the kitchen. This recipe sounds awesome.
For 2016 I exercise for at least 15 minutes a day. It's reachable goal for me.
I am trying to floss more!
In 2016 I'm keeping a Journal of what I eat. I'm also going to get myself in better physical condition. I'd love adding these delicious, creamy little potatoes to my diet. I love the fact that they are creamy enough so mayonnaise is not needed! How great not to need added fat!
Trying to make healthier choices and smaller portions. I make one similar to this, after I drain the potatoes I toss them with a little olive oil and pepper. I put them on a disposable grill pan with the holes and my husband grills them for a few minutes. Put in a bowl, toss with the dressing and it's so good. I can't wait to try this dressing. I was getting bored with the other, I was making it so much.
Making healthier choices and trying to get more active. If only the weather would cooperate, I could get my walk on! Love these potatoes!!
The recipe sounds awesome, I will try it soon. I have quit drinking all soft drinks, my preferred drink is water. We are also trying to cut out red meat and eat more vegetables and beans. It was a challenge at first but not so much now, I have really come to enjoy vegetables and love chick peas and pinto beans
I am making 2016 healthier by staying more active and making healthier meal choices
I'm making 2016 healthy by making sure to hit my step goal every day.
I'm finally going to bite the bullet & start jogging. I've been walking 4 miles a day but I need to up my cardio.