French Potato Salad

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. 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. The bright and lively herbacious flavor is a refreshing change from traditional potato salad.

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!

If you’re looking for another no-mayo potato salad and one served on the warm side, don’t miss my recipe for German Potato Salad!

How to Make French Potato Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this French potato salad recipe. 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 1800s. 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.
• Place in a serving bowl, garnish with more fresh herbs, and then dig in! This dish is so beautiful and tasty, with a simple, rustic yet elegant French flair!

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!