French Potato Salad Recipe
Potato salad is one of the most popular sides that you can serve at a backyard barbecue, and there's a good reason as to why! Unlike most potato recipes where you eat the potatoes piping hot, potato salad is typically served cold alongside tasty ingredients like eggs and mayonnaise. While traditional is always good, it's nice to stray away from the norm from time to time...and that's where this French potato salad recipe comes into play! This potato salad is made with champagne vinegar and Dijon mustard, giving it a unique and delicious flavor.
Recipe developer and wellness coach Miriam Hahn is the brains behind this recipe that is sure to be a new favorite. "I always love dishes that can be made ahead and are just as good as when you first make them," Hahn raves. "This potato salad is perfect for that! Plus when you have cooked potatoes in the fridge for 24 hours, they increase their amount of resistant starch, making them great for gut health!" And, while Hahn herself is a fan of other potato salad recipes, she likes to keep this one in her rotation as a more sophisticated option. "I have a few different potato salad recipes that I make but this one was born when I wanted a side dish that was just a notch up from standard potato salad and a little more elegant looking," Hahn adds. All of your potato dreams will soon come true — just follow the steps for this recipe!
Gather the ingredients for French potato salad
To make French potato salad, you'll need 12 to 14 Yukon or red potatoes, Italian parsley, fresh dill, scallions, olive oil, champagne vinegar, garlic, Dijon mustard, salt, and pepper.
Wash and boil the potatoes
First things first, wash your potatoes — the skin stays on for this recipe, so make sure they're nice and clean! Then, grab a medium-sized pot that is big enough to fit all of the potatoes and fill it with water. "When you are boiling the potatoes the water should cover the potatoes by an inch or so," Hahn notes. "I don't peel the potatoes because a concentration of the vitamins and minerals are in the skin. I always buy organic for this reason. But if you prefer, you can peel the potatoes first."
Place the pot on your burner and crank up the heat to high. Boil the potatoes for about 20 to 30 minutes. You can check doneness by sticking a fork in one and seeing if it comes out easily. As long as it does, you can remove the potatoes from heat.
Chop the parsley, dill, and scallions
While the potatoes cook, chop the parsley, dill, and scallions. These just add another texture and great flavor to the potatoes. "For chopping the parsley and dill I use the top ¼ of the bunch so you get less of the heavy stems. For scallions, I just trim off the end and use both white and green parts," Hahn shares. "I usually chop them in half first, then stack all pieces to do all of them at once."
And these herbs are good for you! "Lots of health benefits of herbs. All herbs help with digestion and offer lots of vitamins and minerals. I always recommend people grow fresh herbs so you can add them to everything," Hahn shares.
Mix the dressing
There's no salad that's complete without dressing. To make it, add the olive oil, vinegar, crushed garlic, mustard, salt, and pepper in a small bowl. Mix the ingredients well to combine. You can use a spoon or something similar. "The dressing is just like a mustard vinaigrette and is delicious," Hahn raves.
Chop the cooled potatoes and begin assembling the salad
Once you remove the potatoes from the heat, drain the water and let them cool for about 10 minutes or so. Then, chop them into cubes as you would with any other potato salad. Add the potatoes to a large bowl and toss with the dressing and the scallions, dill, and parsley. Pop the bowl into the fridge and chill if you want the French potato salad on the cooler side. You can also serve at room temperature if you'd like it that way — this is purely based on preference.
Serve the French potato salad and enjoy
It's time to get a fork and dig into the wonderful French potato salad. This dish would make a great side to any protein or sandwich, and we think it would be a hit at a picnic. "This is a great side dish for sandwiches or anything off the grill," Hahn says. If you have leftovers, they will last for about a week in the fridge. "When you are serving after it has been in the fridge, the dressing will get soaked up in the potatoes, so sometimes I add a little vinegar to revive the dressing," Hahn notes. "And I always top with more fresh herbs."
- 12 to 14 medium Yukon or red potatoes
- ½ cup Italian parsley, chopped
- ¼ cup fresh dill, chopped
- 3 scallions, chopped
- ⅓ cup olive oil
- 3 tablespoons champagne vinegar
- 1 clove garlic, crushed
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon pepper
- Wash the potatoes and put them in a medium-sized pot. Cover the potatoes with water and boil them for 20 to 30 minutes, or until they're fork-tender.
- While the potatoes are cooking, chop the parsley, dill, and scallions.
- In a small bowl, mix the olive oil, vinegar, crushed garlic, mustard, salt, and pepper.
- Let the potatoes cool for about 10 minutes then chop them up. Add them to a large bowl along with the parsley, dill, and scallions, and toss with the dressing. Chill the potato salad in the fridge or serve at room temperature.
| Calories per Serving | 365 |
| Total Fat | 9.7 g |
| Saturated Fat | 1.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.0 mg |
| Total Carbohydrates | 64.3 g |
| Dietary Fiber | 7.2 g |
| Total Sugars | 5.3 g |
| Sodium | 387.4 mg |
| Protein | 7.9 g |
