• Skip to main content
  • Skip to primary sidebar

From A Chef's Kitchen logo

  • Home
  • About Me
    • Privacy Policy and Terms of Use
    • Accessibility Statement
    • Disclosure
    • Comment Policy, Use of Content and Photography
  • Recipe Index
    • Appetizers and Snacks
    • Breads and Muffins
    • Breakfast and Brunch
    • Desserts
    • Pickles and Relishes
    • Main Course / Entrees
      • Beef and Lamb
      • Chicken and Turkey
      • Fish and Seafood
      • Main Course - Dinner Salads
      • Pork
    • Pizza and Pasta
    • Quiches and Tarts
    • Sandwiches
    • Sauces Dressings and Marinades
    • Side Dishes
      • Beans, Rice & Grains
      • Potatoes
      • Salads
      • Vegetables
    • Soups and Stews
    • Vegetarian / Vegan Entrees
    • Recipe Collections
      • Date Night Dinners
      • Grilling Favorites
      • Holiday Ideas
      • Ideas For Entertaining
      • Light and Healthy
      • Make Ahead and Meal Prep
      • One Pan / One Pot
      • Round-Ups
      • Slow Cooker Season Favorites
      • Weeknight Dinner Solutions
  • Work With Me
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
  • ×

    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
    4.54 from 99 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.

    TABLE OF CONTENTS - Click the Icon to Find the Info You Need FAST!

    • The inspiration behind this recipe:
    • How to make French-Style Potato Salad:
    • Serve with anything you're grilling or these French-inspired dishes:
    • More great potato salad recipes:
    • French-Style Potato Salad
      • Equipment
      • Ingredients  1x2x3x
      • Instructions 
      • Nutrition

    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

    4.54 from 99 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 SAVE RECIPE Saved!
    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.

    More Side Dishes - Salads

    • Kale Quinoa Salad with Lemon Honey Dressing
    • 25 Best Beet Salad Recipes
    • Mediterranean Chopped Salad with Chickpeas
    • Creamy Cucumber Salad with Yogurt
    39.9K shares
    • Share86
    • Tweet
    • Yummly
    • Email

    Categories: Most Popular Posts

    Reader Interactions

    Comments

    1. Ang says

      November 15, 2022 at 11:00 pm

      This recipe looks amazing. Can I make it a couple of days ahead of a gathering?

      Reply
      • Carol says

        November 16, 2022 at 8:43 am

        Hi, Ang, Thanks so much for your question. You probably could but it's better fresh. Let it stand at room temperature a bit before serving--just not too long because potatoes shouldn't be out a room temperature more than two hours. Thanks and hope you enjoy!

        Reply
    2. Denise H says

      August 15, 2022 at 4:57 pm

      5 stars
      This is delicious! Definitely will make it again. Used leek instead of shallots since I have leeks growing in my garden.

      Reply
      • Carol says

        August 15, 2022 at 9:01 pm

        Hi, Denise, Thanks so very much and so glad you enjoyed! Love that you adapted it to what you have; I'm all about that! Thanks again!

        Reply
    3. Janine says

      July 26, 2022 at 12:31 pm

      5 stars
      Made this for the first time last night to go along with the fried chicken I made. Wonderful flavors and very easy to pull together. I didn't have fresh tarragon or chives so used a teaspoon of dried tarragon and the greens of some green onions. I only used half of the oil mixture and it was more than enough for our tastes. We thought this would be delicious with sliced hard-boiled egg and bacon crumble too. Thank you for sharing!

      Reply
      • Carol says

        July 26, 2022 at 8:28 pm

        Hi, Janine, Thanks so much and so happy you enjoyed! Sounds like a perfect combination!

        Reply
    4. Brenda says

      July 24, 2022 at 4:00 pm

      5 stars
      What could I use as a substitute for chives? I can’t locate them here in Ontario.

      Reply
      • Carol says

        July 24, 2022 at 4:54 pm

        Hi, Brenda, Thanks so much for your question. You could use a small amount of finely chopped scallion--not too much because scallion will be stronger than chives. Thanks again and hope you enjoy!

        Reply
    5. Anna says

      July 15, 2022 at 10:22 pm

      5 stars
      Just made this for a get together and it’s SO good… I will be adding this to my go-to recipe list!

      Reply
      • Carol says

        July 16, 2022 at 8:32 am

        Thanks so much, Anna! Glad you and everyone enjoyed!!

        Reply
    6. Sarah says

      July 04, 2022 at 12:30 am

      5 stars
      Brought this to a potluck with a bunch of foodies tonight and everyone loved it! Thank you for a wonderful recipe!!

      Reply
      • Carol says

        July 04, 2022 at 7:17 am

        Hi, Sarah, Thanks so much and glad everyone enjoyed!

        Reply
    7. Wells says

      June 26, 2022 at 8:00 pm

      5 stars
      Made this today and it was delish! I just had my family of three so halved the recipe and eyeballed some of the quantities. Great option for those of us that don't care for mayo 🙂

      Reply
      • Carol says

        June 27, 2022 at 9:45 am

        Hi, Tamara, Thanks so very much and glad you enjoyed!!

        Reply
    8. Carolyn Rosenberg says

      June 20, 2022 at 9:22 am

      I am allergic to mustard… what could I sub for the mustard or just skip it altogether?

      Reply
      • Carol says

        June 20, 2022 at 7:53 pm

        Hi, Carolyn, Thanks so much for your question! I think skipping the mustard would result in it being bland. Can you do horseradish? I think a teaspoon or two of that would give it that mustard "spark."

        Reply
    9. Tara says

      June 14, 2022 at 12:49 pm

      5 stars
      This recipe was so easy and such a hit! Definitely making this again soon. One question, can it be made with something other than wine?

      Reply
      • Carol says

        June 14, 2022 at 1:53 pm

        Hi, Tara, Thanks so much for your question and so glad you enjoyed!! You could do a little extra splash of white wine vinegar or lemon juice in the broth with the shallots. Please let me know how it goes. Thanks again!

        Reply
    10. Paula Rice says

      May 27, 2022 at 4:42 pm

      Not great. Somewhat disappointing actually.

      Reply
      • Carol says

        May 28, 2022 at 9:11 am

        Hi, Paula, Thank you for your feedback. So sorry this didn't work out for you; this recipe tends to get pretty good reviews. Please let me know if you wish to troubleshoot.

        Reply
    11. 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

    Leave a Comment, Rating or Question Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    WELCOME!

    I’m Carol, a personal chef with 20 years of experience cooking food people want to eat! Here you’ll find easy, step-by-step chef-tested gourmet recipes for today's modern home cook!

    MORE ABOUT ME >>>

    Let's Connect!

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter

    READER FAVES

    • Roasted Beet Salad with Walnuts Goat Cheese and Honey Balsamic Dressing
    • French-Style Potato Salad
    • Spicy Shrimp and Grits Casserole with Gouda Cheese
    • Curry Braised Chicken Thighs
    • Kicked-Up Canned Baked Beans
    • Southwestern Lentil and Brown Rice Bake
    • Roasted Poblano Corn Chowder
    • Spicy Asian Pork Cabbage Rolls
    • Garlic Herb Muffin Pan Potato Galettes
    • Parmesan Crusted Crushed Turnip Recipe

    GET ALL MY RECIPES >>>

    Footer

    About

    • Privacy Policy
    • Disclosure
    • Terms of Use
    • Accessibility Statement

    Newsletter

    • Sign Up for emails and updates!!

    Contact

    • Contact
    • Work With Me
    • Facebook
    • Pinterest
    • Instagram

    Copyright © 2021 From A Chef's Kitchen and A Thought For Food

    • 86Facebook
    • Pinterest
    39925 shares