This Classic French Potato Salad is a must-try! It’s made with tender potatoes tossed in a tangy dressing, which gives it a fresh and zesty flavor that’s hard to resist.
I love serving it at picnics or barbecues. The creamy yet tangy taste pairs well with grilled meats. Plus, it’s easy to make and always disappears fast—like my willpower at dessert time! 😂
Key Ingredients & Substitutions
Waxy Potatoes: Yukon Gold or fingerlings are perfect for this salad due to their smooth texture. If you can’t find these, red potatoes work too! They hold their shape well after cooking.
Shallot: This adds a mild onion flavor. If you don’t have a shallot, a small red onion can work as a substitute. Just use less since red onions are stronger.
Dijon Mustard: The star of the dressing! It gives that tangy kick. If you’re looking for a milder option, honey mustard can be used to add sweetness.
White Wine Vinegar: This adds a sharp flavor. Apple cider vinegar serves as a good substitute if you’re out of white wine vinegar.
Fresh Herbs: Chives and parsley bring freshness. Feel free to mix in other herbs like dill or tarragon if you prefer a different flavor profile!
How Do I Get the Perfect Potato Texture?
The key to perfect potato texture is all in the cooking process. You want them to be fork-tender but not mushy. Here’s how:
- Start with cold water when boiling; this helps cook potatoes evenly.
- Don’t overcook; keep an eye on them around the 15-minute mark. Test with a fork!
- Let them cool slightly before cutting. This way, they won’t fall apart when you mix.
Letting the potatoes rest in the dressing while still warm helps them absorb that tangy flavor beautifully. Just remember, patience is key here!
Classic French Potato Salad with Tangy Dressing
Ingredients You’ll Need:
For the Salad:
- 2 pounds small waxy potatoes (such as Yukon Gold or fingerlings)
- 1 small shallot, finely minced
For the Dressing:
- 2 tablespoons Dijon mustard
- 3 tablespoons white wine vinegar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
For Garnish:
- 2 tablespoons fresh chives, finely chopped
- 2 tablespoons fresh flat-leaf parsley, chopped
- Optional: 1 tablespoon capers, rinsed and drained
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 30 minutes for the salad to meld together at room temperature. Overall, you should set aside about an hour to make the salad, with most of that being waiting time for the flavors to blend.
Step-by-Step Instructions:
1. Cook the Potatoes:
Start by placing the small waxy potatoes in a large pot. Fill the pot with cold water, covering the potatoes completely. Add a pinch of salt to the water. Turn on the heat and bring the pot to a boil. Cook the potatoes until they are just tender when pierced with a fork, which should be around 15-20 minutes depending on their size. You don’t want them to fall apart—test them with a fork to be sure!
2. Prepare the Potatoes:
Once the potatoes are cooked, drain them in a colander and let them cool slightly. If you’d like, you can peel the potatoes while they are still warm, but it’s completely optional! Cut the potatoes into bite-sized pieces that are easy to toss.
3. Make the Dressing:
In a large mixing bowl, add the minced shallot, Dijon mustard, white wine vinegar, salt, and freshly ground black pepper. Use a whisk to mix them together until well combined. While whisking, slowly drizzle in the olive oil to emulsify the dressing. This means it will blend together nicely into a smooth sauce.
4. Combine the Salad:
Add the warm potato pieces to the dressing in the bowl. Gently toss the potatoes to coat them evenly with the tangy dressing, being careful not to break them apart too much!
5. Add Fresh Herbs:
Next, stir in the chopped chives, parsley, and the capers if you choose to use them. These fresh herbs will add flavor and a lovely pop of color!
6. Let It Rest:
For the best flavor, let the potato salad sit at room temperature for at least 30 minutes. This allows the flavors to meld together beautifully. You can serve it slightly warm or at room temperature—whichever you prefer!
Enjoy this vibrant, tangy classic French potato salad as a perfect side dish!
Frequently Asked Questions (FAQ)
Can I Use Different Types of Potatoes?
Yes! While small waxy potatoes like Yukon Gold or fingerlings are ideal, you can substitute with red potatoes or even new potatoes. Just ensure they are waxy to maintain shape after cooking.
Can I Make This Salad Ahead of Time?
Absolutely! This salad can be made a day in advance. Just keep it covered in the refrigerator. The flavors will continue to develop, but if it’s too cold before serving, let it sit at room temperature for about 30 minutes to warm up slightly.
How Should I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Just give it a gentle stir before serving again to redistribute the dressing.
Can I Customize the Dressing?
Definitely! Feel free to adjust the Dijon mustard and vinegar levels to suit your taste. For a sweeter note, you can add a touch of honey or sugar, or try using different vinegars like apple cider or champagne vinegar for a unique twist!
