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French Potato Salad Recipe

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4 from 11 reviews

A classic French potato salad featuring tender boiled potatoes tossed in a tangy dijon mustard vinaigrette and fresh herbs. This recipe highlights the delicate flavors of fresh tarragon, parsley, and chives, making it a perfect light and refreshing side dish served warm or chilled.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

Potatoes and Seasoning

  • 2 pounds fresh potatoes, sliced ¼-inch thick (little, thin-skinned potatoes work best here)
  • 2 tablespoons sea salt
  • 2 large garlic cloves

Vinaigrette

  • 1 tablespoon dijon mustard
  • ¼ cup champagne vinegar or white wine vinegar
  • 1/3 cup olive oil
  • ¼ teaspoon black pepper

Herbs

  • ¼ cup fresh flat-leaf parsley, roughly chopped
  • 2 tablespoons fresh tarragon, roughly chopped (or substitute ¼ cup dill or basil ribbons)
  • 2 tablespoons fresh chives (or substitute green onions), minced

Instructions

  1. Boil the Potatoes: Place the sliced potatoes in a large saucepan and cover completely with cold water. Sprinkle in the sea salt and bring to a boil. Add the two cloves of garlic, then reduce the heat and simmer for about 5 minutes or until the potatoes are just tender but not falling apart.
  2. Make the Vinaigrette: While the potatoes simmer, whisk together the dijon mustard, olive oil, champagne or white wine vinegar, and black pepper in a small bowl. Set this dressing aside to allow the flavors to meld.
  3. Cool the Potatoes and Combine: Drain the potatoes and garlic and spread the potatoes mostly in a single layer on a baking sheet to cool slightly. Mince the cooked garlic and stir it into the vinaigrette. Drizzle the vinaigrette evenly over the warm potatoes and let the salad sit at room temperature for 10 to 15 minutes to absorb the flavors.
  4. Toss with Fresh Herbs and Serve: Transfer the potatoes to a serving bowl and gently toss with the chopped parsley, tarragon, and chives. Serve the potato salad at room temperature or refrigerate and chill before serving for a colder version.

Notes

  • Use thin-skinned potatoes such as red or fingerling for the best texture and ease of slicing.
  • The garlic is cooked with the potatoes to mellow its flavor and integrated finely into the dressing for subtle aroma.
  • Champagne vinegar offers a more delicate flavor but white wine vinegar makes a good substitute.
  • Fresh tarragon is classic in French potato salad, but dill or basil can be used depending on preference.
  • Serve the salad warm or chilled; it keeps well in the refrigerator for up to 2 days.

Find it online: https://cheftinaskitchen.com/french-potato-salad-recipe/