Name: French-Style Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: French
Ingredients: 3 tablespoons dry white wine; 3 tablespoons chicken broth or stock; 1 medium shallot, minced; Salt; 1 1/2 pounds baby Yukon Gold potatoes; 1 1/2 pounds baby red potatoes; 1/4 cup white wine vinegar or as needed; 1 teaspoon Dijon mustard; 3/4 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

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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?

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!

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.

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.

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!

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

Mix up a simple French-style vinaigrette…

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

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!

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

More great potato salad recipes:

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Yield: 8

French-Style Potato Salad

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!

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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 Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 357Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 1mgSodium: 175mgCarbohydrates: 37gFiber: 4gSugar: 3gProtein: 5g

The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.