French Potato Salad
French Potato Salad is sure to add a touch of elegance to your next get-together! It’s a refreshing change from the typical potato salad, served warm with lots of fresh herbs and a light and lively vinaigrette.
“Just made this for a get-together and it’s SO good… I will be adding this to my go-to recipe list!”
Why This Recipe is a Keeper!
I’m all about a traditional potato salad with the creamy mayonnaise-based dressing, mustardy kick and hard-boiled eggs like my mother’s award-winning Creamy Potato Salad or my Potato Salad with Horseradish Dressing. However, that style is not for everyone.
With over 100 4 and 5-star ratings, this French Potato Salad recipe is a delicious alternative for a change of pace or for people who don’t care for mayonnaise.
This French-style potato salad recipe combines Ina Garten’s French Potato Salad and Joel Robuchon’s, 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 Potato Salad:
Recipe Ingredients:
Here’s everything you’ll need to make this French potato salad recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Potatoes: I use a combination of “new” Yukon Gold and red potatoes for the color. New potatoes are young or early-harvested potatoes popular for their tender texture. They’re harvested before they reach full maturity, typically about two to three months after planting.
- White Wine: Use a dry white wine that you enjoy drinking. Non-Alcohol Substitute: Use a little more chicken broth and white wine vinegar to taste.
- Olive Oil: Use a good extra virgin olive oil. Because of the minimal ingredients in this salad, every ingredient counts.
- White Wine Vinegar: White wine vinegar results from the fermentation and oxidation of white wine. Pompeian White Wine Vinegar is readily available at most grocery stores.
- Dijon Mustard: Use good quality Dijon mustard. (There are some acrid Dijon mustards out there.) I’ve tried numerous brands of Dijon mustard and you can’t go wrong with Grey Poupon. Grey Poupon originated in Dijon, France in the 1800’s. Although Kraft Heinz now owns it, it has authentic roots. Grey Poupon is widely available in every supermarket.
- The Fresh Herbs: Fresh herbs are important in this recipe; I strongly discourage using dried herbs.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Combine the white wine, chicken broth and shallots in a small bowl. Set aside.
- Place the potatoes in a large saucepan of generously salted water.
- Bring to a boil and cook for 15 to 20 minutes or until you can easily pierce the potatoes with a knife. Be careful not to overcook them, or they will crumble and slicing them will be difficult.
- Drain the potatoes in a colander.
- As soon as you can handle the potatoes, cut the potatoes into approximately 1/4-inch slices.
- Place in a large mixing bowl.
- Pour the wine, broth and shallot combination over the potatoes and gently toss.
- Combine the vinegar, mustard, 1/2 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.
That’s it! French Potato Salad!
Place in a serving bowl and garnish with more fresh herbs, then dig in! So beautiful and tasty with a simple, rustic yet elegant French flair!
Chef Tips and Tricks:
- Be sure to salt the water well. Because you’re cooking the potatoes with the skins on, they will be a barrier.
- If you have any French Potato Salad left over, let it sit out a bit to take the chill off, then give it a splash of white wine vinegar to help revive it.
Frequently Asked Questions:
Any type of waxy potato will work. You could also use Fingerling potatoes. They work well because of their firm texture and buttery flavor.
It’s going to be best served immediately. However, if you have to make it ahead of time, cook the potatoes, and add the chicken broth, wine and shallots. Let cool, then refrigerate. When ready to serve, let the potatoes sit out at room temperature for 30 minutes to take the chill off, toss with the dressing then add the fresh herbs. Food such as a French potato salad is safe to consume for up to two hours at room temperature, so keep that in mind at your gathering. Remember you’ve already had them at room temperature for 30 minutes.
Storage:
- Store any leftovers in the refrigerator.
Serve with:
- Parmesan and Herb-Crusted Lamb Chops
- Easy Skillet Mediterranean Chicken
- Fish en Papillote
- Baked Catfish Pecan Meuniere with Spicy Sauteed Greens
More great French-inspired potato recipes you’ll love!
- Au Gratin Potatoes for Two
- Garlic Herb Muffin Pan Potato Galettes
- Duck Fat Roasted Fingerling Potatoes with Sausage
Get all my potato recipes at Side Dishes – Potatoes – From A Chef’s Kitchen!
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French Potato Salad
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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
Instructions
- Combine the white wine, chicken broth and shallots in a small bowl. Set aside.
- Place the potatoes in a large saucepan of generously 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 them or they will crumble.
- Drain the potatoes in a colander.
- As soon as you can handle the potatoes, cut the potatoes into approximately 1/4-inch slices. Place in a large bowl.
- Pour the wine-broth-shallot combination over the potatoes and gently toss.
- Combine the vinegar, mustard, 1/2 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
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.
This recipe looks amazing. Can I make it a couple of days ahead of a gathering?
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!
This is delicious! Definitely will make it again. Used leek instead of shallots since I have leeks growing in my garden.
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!
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!
Hi, Janine, Thanks so much and so happy you enjoyed! Sounds like a perfect combination!
What could I use as a substitute for chives? I can’t locate them here in Ontario.
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!
Just made this for a get together and it’s SO good… I will be adding this to my go-to recipe list!
Thanks so much, Anna! Glad you and everyone enjoyed!!
Brought this to a potluck with a bunch of foodies tonight and everyone loved it! Thank you for a wonderful recipe!!
Hi, Sarah, Thanks so much and glad everyone enjoyed!
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 🙂
Hi, Tamara, Thanks so very much and glad you enjoyed!!
I am allergic to mustard… what could I sub for the mustard or just skip it altogether?
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.”
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?
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!
Not great. Somewhat disappointing actually.
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.
Yummm
Hi, Kathy, Thanks so very much and sounds like you enjoyed!! 🙂