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This French potato salad is a tasty mix of tender potatoes, green onions and herbs, all tossed in a zesty Dijon vinaigrette. The end result is a light and delicious side dish packed with bold flavor in every bite.
A good potato salad is key to any successful potluck. As we head into barbecue season, here are few more recipes to try: German potato salad, bacon ranch potato salad, and classic potato salad!
French Potato Salad Recipe
Imagine perfectly cooked potatoes, dressed in a zesty blend of tangy mustard, vibrant vinegar, and luscious olive oil. Now that I’ve got your attention, here is why you need to make this French potato salad for your next potluck. It’s easy to make, easy to take on the go, and a crowd-pleaser! You really can’t go wrong with potato dishes, but especially when they taste this good.
French potato salad is packed with so much flavor. Each bite is a dream! This isn’t your average bland and mushy potato salad, it has a bright, savory flavor thanks to the minced shallot, Dijon mustard, vinegar, and fresh herbs added to it. Now that I’ve had it this way, I don’t know if I can ever go back to regular potato salad! The tangy, savory flavor of this dish is just too good and pairs well with so many different meat dishes. You’re going to love it.
Ingredients for the Salad and Dressing
What makes French potato salad so good is its zesty vinaigrette. As long as you’ve got some Dijon mustard, red wine vinegar, and apple cider vinegar on hand, you can customize the rest of this recipe with what you have at home. All measurements can be found in the recipe card below!
- Potatoes: Small potatoes are key here. Both yellow and red potatoes will work.
- Salt: Just a pinch to give the potatoes flavor and help tenderize them!
- Chopped Green Onions: Gives your salad texture and a pop of savory flavor. You can also use chives if you prefer.
- Dill: This is one of my favorite herbs to use in the summer! It’s so bright and zesty!
- Fresh Parsley: Because you can never go wrong with fresh herbs in a potato salad. Other herbs you can use are basil, mint, or rosemary!
Dressing
- Olive Oil: Gives the dressing a smooth consistency that coats the potatoes perfectly. Use a high quality olive oil for the best taste!
- Dijon Mustard: This bold mustard brings a pungent kick to the dressing. Its tangy, zesty flavor is the best!
- Red Wine Vinegar: Red wine vinegar adds a fruity and acidic kick that balances out the salad’s flavors, making it taste fresh and bright.
- Apple Cider Vinegar: I know what you’re thinking – another vinegar? But trust me, you’ll want both in this salad. Apple cider vinegar adds a slightly sweet and fruity flavor that complements the tanginess of the Dijon mustard. It also helps to tenderize the potatoes, making them softer and more delicious.
- Fresh Minced Shallot: These add a subtle onion flavor without overpowering the dish.
- Seasonings: I used a mix of garlic salt, salt, and pepper, to add a touch of savory goodness to this French potato salad. Feel free to adjust to taste!
How to Make French Potato Salad
French potato salad is so simple to make. But with its delicious flavor and gorgeous presentation, everyone will be impressed! This is why it’s one of my go-to potluck recipes. There’s nothing better than a delicious side dish made with minimal effort.
- Boil Water: Bring a large pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
- Cook Potatoes: Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
- Chop Onions and Herbs: While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
- Prepare Dressing: In a small bowl add your olive oil, Dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Whisk until well combined.
- Combine: Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
- Serve or Store: You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving. Keep leftover French potato salad in an airtight container in the fridge for up to 5 days.
Tips and Tricks
French potato salad is about to become your new go-to side dish! Trust me, once you try this mouth-watering salad, you won’t be able to resist its deliciously addictive flavor. Here are a few ways to make it taste even better:
- Dress While Warm: Dress the potatoes while they’re still a little warm. This will help them absorb the flavors of the dressing better.
- Let the Flavors Meld: I recommend letting your potato salad sit in the fridge for 30 minutes to an hour after you’ve made it. This way, the vinaigrette has time to infuse the potatoes with more delicious flavor!
- Other Mix-Ins: French potato salad is super versatile! You can add anything from capers to roasted veggies to a sprinkle of parmesan cheese!
How Long Does French Potato Salad Last?
As long as you keep it in an airtight container in the fridge, French potato salad will stay good for up to 5 days. This is one of the few dishes that I think actually tastes better the next day, as the flavors have more time to meld together!
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Bring a pot of water to a boil over high heat on your stove. while the water is heating up, wash and chop your potatoes into quarters. Once the water has come to a boil add in your prepared potatoes and your tablespoon of salt.
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Reduce the heat to medium high and cook your potatoes until they are tender, about 10-15 minutes. Test a larger piece of potato by removing it from the water and cutting into it, it should be very tender, but not fall apart. Drain your potatoes and rinse them under cold water to halt the cooking process. Place them in the fridge to cool for at least 30 minutes.
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While your cooked potatoes are cooling down, chop your green onion, dill, parsley, and shallot.
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To make dressing in a small bowl add your olive oil, dijon mustard, red wine vinegar, apple cider vinegar, minced shallot, garlic powder, salt, and pepper. Mix until well combined.
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Once your potatoes have cooled, add them into a large bowl with your green onion, dill, and parsley. Pour your dressing over everything and toss to coat and evenly distribute all the ingredients.
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You can serve fresh, but I recommend placing the salad back in the fridge for about 30 more minutes to marinate in the dressing and cool evenly before serving.
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Keep leftovers in an airtight container in the fridge for up to 5 days.
Serves: 8
Calories146kcal (7%)Carbohydrates19g (6%)Protein3g (6%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat5gSodium1227mg (51%)Potassium553mg (16%)Fiber2g (8%)Sugar2g (2%)Vitamin A218IU (4%)Vitamin C13mg (16%)Calcium21mg (2%)Iron1mg (6%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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