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    YOU ARE HERE: Home » Recipes » Side Dishes - Salads

    By Carol · Published: Jun 25, 2020 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    French-Style Potato Salad

    Jump to Recipe
    4.44 from 69 votes
    40 minutes

    French-Style Potato Salad is sure to add a touch of elegance to your next get-together!  Served warm, with lots of fresh herbs and a lively vinaigrette, it’s a refreshing change from the typical potato salad.  The secret to getting the flavor started is to splash the warm potatoes with chicken stock and wine!  Do I have your attention?

    Photo of French-Style Potato Salad in wood bowl on blue background garnished with parsley.

    The inspiration behind this recipe:

    During the summer, I’m all about a good traditional potato salad with the creamy mayonnaise-based dressing, mustardy kick and hard-boiled eggs.  Having just enjoyed my mother’s award-winning Cool and Creamy Potato Salad for our Memorial Day cookout, I was looking for something different for another get-together we were having since not everyone was into mayonnaise.

    If found it in this French-Style Potato salad which is a combination of Ina Garten‘s French Potato Salad and Joel Robuchon’s, who is one of the most acclaimed French chefs in the world.

    And when a recipe calls for splashing warm potatoes with white wine, I’m all in!

    Photo of French-Style Potato Salad in wood bowl on blue background with serving utensils.

    How to make French-Style Potato Salad:

    • Start with approximately 3 pounds of baby red and yellow (Yukon Gold) potatoes.  You could also use small white potatoes.  I like a combination for color.

    Photo of baby yellow and red potatoes in white colander on white background.

    • Place the whole potatoes in a pot large enough to hold them and fill with water to cover.  Give the water a good dose of salt–like a tablespoon or two.
    • Bring to a boil and cook for 15 to 20 minutes or until you can easily pierce the potatoes with a paring knife.
    • Be sure to not overcook them as you don’t want them to fall apart.

    Photo of baby red and yellow potatoes in stainless steel pot after being cooked.

    • Drain the potatoes and let them cool slightly–just so you can touch them.  I wear a disposable glove to make handling the hot potatoes easier.
    • Slice the potatoes into approximately ¼-inch-thick slices and place in a bowl.  The reason you don’t slice them before boiling is the skins will help keep the potatoes from getting waterlogged.  They’ll be able to absorb all the other wonderful flavors better!

    Photo of sliced baby yellow and red potatoes in glass mixing bowl.

    • Pour a chicken stock, wine and shallot combination over the potatoes and give them a toss.

    Photo of sliced potatoes and diced shallots in glass mixing bowl.

    • Mix up a simple French-style vinaigrette…

    Photo of vinaigrette in glass mixing bowl.

    • Pour the vinaigrette over the potatoes and add lots of fresh herbs like parsley, chives and tarragon and give the salad another toss.

    Photo of salad being mixed together with herbs and vinaigrette in glass bowl.

    That’s it!  Place in a serving bowl and garnish with more fresh herbs then dig in!  So beautiful and tasty with simple French flair!

    Photo of French-Style Potato Salad in wood bowl with serving utensils.

    Photo of French-Style Potato Salad garnished with fresh parsley in wood bowl with serving utensils.

    Close-up photo of French-Style Potato Salad being served up in wooden bowl.

    Close-up photo of French-Style Potato Salad.

    Serve with anything you’re grilling or these French-inspired dishes:

    • Pistachio Crusted Fish with Lemon Dill Aioli
    • Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
    • Mediterranean Fish en Papillote
    • Chicken Scallopini with Roasted Vegetable Ratatouille
    • Chicken Pinot Noir with Wild Mushrooms and Fresh Basil
    • Crab-Stuffed Chicken Breasts

    More great potato salad recipes:

    • Cool and Creamy Potato Salad
    • Potato Green Bean Salad with Olives and Feta Cheese
    • Potato Artichoke Salad with Horseradish Dressing
    French-Style Potato Salad - Overhead hero shot of salad in wood bowl with serving utensils

    French-Style Potato Salad

    4.44 from 69 votes
    By: Carol | From A Chef's Kitchen
    French-Style Potato Salad is sure to add a touch of elegance to your next get-together!  Served warm, with lots of fresh herbs and a lively vinaigrette, it's a refreshing change from the typical potato salad!  The secret to getting the flavor started is to splash the warm potatoes with chicken stock and wine!
    PRINT RECIPE PIN RECIPE TEXT INGREDIENTS TO PHONE
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Side Dishes - Salads
    Cuisine French
    Servings 8
    Calories 322 kcal

    Equipment

    • Saucepan
    • Colander
    • Wusthof Paring Knife Set
    • Glass Mixing Bowls

    Ingredients
      

    • 3 tablespoons dry white wine
    • 3 tablespoons chicken broth or stock
    • 1 medium shallot - minced
    • Salt
    • 1 ½ pounds baby Yukon Gold potatoes
    • 1 ½ pounds baby red potatoes
    • ¼ cup white wine vinegar - or as needed
    • 1 teaspoon Dijon mustard
    • ¾ cup extra-virgin olive oil
    • Freshly ground black pepper - to taste
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons chopped fresh chives
    • 1 tablespoon chopped fresh tarragon

    Instructions
     

    • Combine the white wine, chicken broth and shallots in a small bowl. Set aside.
    • Place the potatoes in a large saucepan of salted water. Bring to a boil and cook for 15-20 minutes or until you can easily pierce the potatoes with a knife. Be careful to not overcook or they will crumble.
    • Drain the potatoes in a colander.
    • As soon as you can handle the potatoes, cut the potatoes into approximately ¼-inch slices. Place in a large bowl.
    • Pour the wine-broth-shallot combination over the potatoes and gently toss.
    • Combine the vinegar, mustard, ½ teaspoon salt and freshly ground black pepper in a small bowl.
    • Gradually whisk in the olive oil to create an emulsion.
    • Add the vinaigrette to the potatoes along with the herbs and gently toss.
    • Serve immediately warm or at room temperature.

    Nutrition

    Serving: 1 | Calories: 322kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 36mg | Calcium: 35mg | Iron: 2mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
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    Comments

    1. Kathy says

      May 11, 2022 at 5:19 pm

      5 stars
      Yummm

      Reply
      • Carol says

        May 12, 2022 at 6:28 am

        Hi, Kathy, Thanks so very much and sounds like you enjoyed!! 🙂

        Reply

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