In the realm of summer outdoor party and picnic fare, this elegant French potato salad reigns supreme. Dressed in a silky olive oil based vinaigrette, rather than a heavy coat of mayonnaise, it's a lovely dish that allows you to kick back and enjoy the festivities without fretting about constant refrigeration. Tangy, herbal, and light, it's also sure to be a crowd pleaser!
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Ingredients for French Potato Salad
- small red potatoes
- shallot
- garlic
- extra virgin olive oil
- white wine
- dijon mustard
- kosher salt
- fresh ground black pepper
- flat leaf parsley
- chives
See recipe card for quantities.
Instructions for French Potato Salad
Put the potatoes in a medium saucepan, cover with cold water, add a sprinkle of salt, and bring to a boil over medium-high heat. Cook for about 15 to 20 minutes, or until they are just tender and easily pierced with a small sharp knife. Drain and set aside until they are cool enough to handle.
In the meantime, add two tablespoons of the olive oil to a small skillet over medium heat. When the oil is hot, add the chopped shallot and cook for about a minute or two. Then add the minced garlic and cook for a few moments more. Remove the pan from heat.
In a small bowl, whisk together the remainder of the olive oil, white wine, dijon mustard, salt, and pepper.
When the cooked potatoes are cool enough to handle, but still warm, slice them about ¼ inch thick. Then transfer to a bowl.
Pour the dressing over the warm sliced potatoes. Add the shallot and garlic mixture as well. Then toss gently to coat.
Allow the potatoes to sit for about 15 to 20 minutes in order to soak up the dressing, tossing occasionally.
Transfer the potato salad to a serving bowl. Scatter the chopped parsley and chives over the top and serve warm or room temperature.
Hint: When selecting a particular white wine for the dressing in this dish, choose something dry and crisp, such as a Pinot Gris or Sauvignon Blanc.
Variations
- The potatoes - Small red potatoes work beautifully here, but any waxy potato that holds its shape will do.
- The shallot - If you don't have any shallots on hand, you can simply substitute some onion.
- The herbs - Beyond parsley and chives, there are many other tender herbs that work well in this potato salad. Other excellent additions here include tarragon, chervil, dill, or basil. Feel free to experiment and see what combination you like best.
Storage
French potato salad can be made in advance, placed in an airtight container, and then stored in the refrigerator for 3 to 4 days. Then all you have to do is simply bring it back to room temperature before serving.
Related
Looking for more potato related recipes? Try these:
Pairing
These are a few of my favorite dishes to pair with French potato salad:
📖 Recipe
French Potato Salad
Ingredients
- 2 pounds small red potatoes
- ½ cup shallot finely chopped
- 3 fat garlic cloves minced
- ½ cup extra virgin olive oil
- ⅓ cup white wine
- 1½ tablespoons dijon mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons flat leaf parsley roughly chopped
- 3 tablespoons chives finely chopped
Instructions
- Put the potatoes in a medium saucepan, cover with cold water, add a sprinkle of salt, and bring other a boil over medium-high heat. Cook for about 15 to 20 minutes, or until they are just tender and easily pierced with a small sharp knife. Drain and set aside until they are cool enough to handle.
- In the meantime, add two tablespoons of the olive oil to a small skillet over medium heat. When the oil is hot, add the chopped shallot and cook for about a minute or two. Then add the minced garlic and cook for a few moments more. Remove the pan from heat.
- In a small bowl, whisk together the remainder of the olive oil, white wine, dijon mustard, salt, and pepper.
- When the cooked potatoes are cool enough to handle, but still warm, slice them about ¼ inch thick. Then transfer to a bowl.
- Pour the dressing over the warm sliced potatoes. Add the shallot and garlic mixture as well. Then toss gently to coat.
- Allow the potatoes to sit for about 15 to 20 minutes in order to soak up the dressing, tossing occasionally.
- Transfer the potato salad to a serving bowl. Scatter the chopped parsley and chives over the top and serve warm or room temperature.
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