French Potato Salad Recipe

Introduction

French potato salad is a classic dish that is a perfect balance of lightness and flavor. Unlike its creamy American counterpart, French potato salad is dressed in a tangy mustard vinaigrette, giving it a zesty and refreshing twist. The potatoes are usually boiled until tender and then tossed in a simple yet flavorful dressing made from Dijon mustard, red wine vinegar, olive oil, and fresh herbs. This salad is often served as a side dish, but it’s hearty enough to be a main course on a warm day.

This version of French potato salad is a perfect side for grilled meats, sandwiches, or a picnic spread. It’s the ideal accompaniment to a summer barbecue or a light lunch. Plus, it’s so simple to make, and the flavors only improve after a few hours of chilling, making it a great dish to prepare ahead of time.

In this article, we’ll take you through all the details of making a traditional French potato salad. From the ingredients to the step-by-step instructions and tips, you’ll have all the information you need to create this elegant and delicious dish.

Why You’ll Love French Potato Salad

• Fresh and Flavorful: Unlike heavy creamy potato salads, this version is light and tangy, making it perfect for warm weather or a light meal.
• Simple and Quick: The recipe uses just a few basic ingredients, and the steps are easy to follow, making it perfect for anyone from beginner cooks to experienced chefs.
• Versatile: French potato salad pairs beautifully with almost anything – from grilled meats to seafood, or even as part of a picnic spread.
• Healthy: Without the heavy mayonnaise, this salad is a lighter alternative that’s still delicious and satisfying.
• Make Ahead: This salad gets even better as it sits, allowing the flavors to meld and develop over time. It’s perfect for meal prep or entertaining.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Cooking Time: 40 minutes
• Servings: 6-8 servings
• Calories per Serving: Approximately 250 calories (depending on serving size and ingredient variations)

Nutrition Facts (Per Serving)

• Calories: 250 kcal
• Fat: 18g
• Carbohydrates: 23g
• Protein: 3g
• Fiber: 3g
• Sugar: 3g

Ingredients

For the Potato Salad:

• 2 pounds (900g) small waxy potatoes (such as red potatoes or fingerlings)
• 1/2 cup thinly sliced red onion (about 1 small onion)
• 1/4 cup chopped fresh parsley
• 1 tablespoon fresh dill (optional)
• Salt and freshly ground black pepper, to taste

For the Vinaigrette Dressing:

• 3 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1/4 cup extra virgin olive oil
• 1 tablespoon capers, chopped (optional, but adds a nice briny flavor)
• 1 small garlic clove, minced (optional)
• Salt and freshly ground black pepper, to taste

Special Equipment

You won’t need any specialized equipment for this recipe, but a few helpful tools will make the process smoother:

1. Large Pot: For boiling the potatoes.
2. Colander or Strainer: To drain the potatoes after boiling.
3. Large Mixing Bowl: To toss the potatoes with the dressing and other ingredients.
4. Sharp Knife: For slicing the onions and chopping the herbs.
5. Whisk: To emulsify the dressing.

Step-by-Step Instructions

1. Prepare the Potatoes

Start by washing the potatoes thoroughly to remove any dirt. Since you’ll be leaving the skins on, it’s important to make sure they’re clean. Once washed, place the potatoes in a large pot and cover them with cold water. Add a pinch of salt to the water to help season the potatoes as they cook.

Bring the water to a boil over high heat, then reduce the heat to a simmer. Cook the potatoes until they are tender when pierced with a fork, which should take about 20-25 minutes, depending on the size of the potatoes. The waxy potatoes will hold their shape and won’t fall apart as easily as starchy potatoes, making them ideal for this salad.

Once the potatoes are done, drain them in a colander and let them cool slightly. While they’re cooling, you can prepare the other ingredients.

2. Prepare the Vinaigrette Dressing

While the potatoes are cooling, whisk together the ingredients for the vinaigrette. In a small bowl, combine the Dijon mustard, red wine vinegar, and olive oil. If you’re using garlic, finely mince the garlic clove and add it to the vinaigrette along with the capers (if using). Season the dressing with salt and freshly ground black pepper to taste. Whisk everything together until the dressing is smooth and well emulsified. Set aside.

3. Slice the Potatoes

Once the potatoes have cooled enough to handle but are still warm, slice them into bite-sized pieces. You don’t need to peel them, as the skins add texture and flavor to the salad. If you’re using smaller potatoes like fingerlings, you can slice them into rounds or wedges, but larger potatoes may need to be cut into smaller cubes.

While the potatoes are still warm, they’ll absorb the dressing more readily, enhancing the flavor of the salad.

4. Combine the Potatoes and Dressing

Place the sliced potatoes in a large mixing bowl. Pour the vinaigrette dressing over the warm potatoes and gently toss to coat. Be careful not to mash the potatoes, as you want them to stay intact and firm.

Add the thinly sliced red onion, fresh parsley, and optional dill, and toss everything together. The red onion adds a nice crunch and sharpness to the salad, and the fresh herbs bring a bright, refreshing flavor. Season with more salt and pepper to taste.

5. Let the Salad Rest

French potato salad is best served at room temperature, or even slightly chilled. Let the salad rest for at least 15-20 minutes to allow the flavors to meld together. You can also refrigerate the salad for up to 2 hours before serving, which will allow the dressing to fully penetrate the potatoes and enhance the flavor.

6. Serve and Enjoy

Once the salad has rested and the flavors have had a chance to come together, it’s ready to serve. Garnish with additional fresh parsley or dill if desired, and serve as a side dish to grilled meats, seafood, or sandwiches.

Tips for Perfect French Potato Salad

• Choose the Right Potatoes: For this salad, it’s best to use waxy potatoes like red potatoes, fingerling potatoes, or new potatoes. These types of potatoes hold their shape better than starchy potatoes, which can become mushy when mixed with the dressing.
• Serve Warm or Room Temperature: French potato salad is best served warm or at room temperature. Serving it too cold can dull the flavors, so be sure to let it rest before serving.
• Adjust the Dressing to Taste: The dressing can be adjusted to suit your preferences. If you prefer a tangier salad, add more vinegar or mustard. For a milder flavor, reduce the vinegar or mustard and increase the olive oil.
• Add More Herbs: Fresh herbs are key to this salad. In addition to parsley and dill, you can experiment with adding tarragon, chives, or even basil for a unique flavor profile.
• Make Ahead: This salad actually tastes better when it has had time to sit and absorb the flavors. You can make it a few hours ahead of time or even the day before. Just be sure to keep it covered in the fridge if you’re making it in advance.
• Avoid Mayonnaise: Traditional French potato salad does not use mayonnaise, making it lighter and more refreshing. If you prefer a creamier texture, you can mix a spoonful of mayonnaise into the dressing, but this will change the flavor of the dish.

Variations of French Potato Salad

• With Bacon: For a smoky and savory twist, add crispy bacon bits to the salad. The bacon will provide a nice contrast to the tangy vinaigrette and add an extra layer of flavor.
• With Olives: Adding chopped olives (green or black) to the salad gives it a briny, Mediterranean flavor. This works particularly well if you’re serving the salad with grilled chicken or seafood.
• With Mustard Greens: For a slightly peppery bite, try adding some fresh mustard greens or arugula to the salad. This adds an extra layer of freshness and spice.
• With Capers and Anchovies: If you’re a fan of bold, briny flavors, consider adding chopped capers and anchovies to the dressing for a Mediterranean-inspired version of the salad.
• Vegan Version: For a vegan version, simply omit the capers and any animal-based additions like bacon, and the salad will still be full of flavor and satisfying.

Storage and Shelf Life

French potato salad can be stored in the refrigerator for up to 2 days. The salad actually improves with time, as the potatoes absorb more of the vinaigrette dressing. Be sure to store it in an airtight container to keep it fresh. If the salad gets too dry after a day or two, you can add a little extra olive oil or vinegar to freshen it up.

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Conclusion

French potato salad is a wonderfully fresh and flavorful dish that is a great alternative to traditional creamy potato salads. With its tangy mustard dressing and bright herbs, it’s a perfect side dish for any occasion. Whether you’re serving it at a summer barbecue, a picnic, or as part of a weeknight dinner, this light and zesty salad is sure to impress. Plus, it’s easy to make and can be prepared in advance, making it a convenient choice for any meal. Enjoy!