French Potato Salad Recipe

Brace yourself for a trip to France right in your kitchen with the delightfully fresh, tangy, and zesty French Potato Salad. This isn’t your usual creamy, mayo-laden picnic classic. French Potato Salad is light, herby, and wow, does it pack a punch of flavor! This dish is perfect for summer soir��es, backyard BBQs, or even a simple lunch. I personally believe this salad hits the sweet spot between hearty and refreshing, making it a crowd favorite. And come on, who can resist those perfectly cooked, savory potatoes tossed in a vibrant Dijon vinaigrette? You’re gonna love it, mate!

With a prep time of 15 minutes, a cook time of 20 minutes, you will be enjoying the zingy goodness in under an hour. So fear not, this recipe is also beginner-friendly.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 6 servings

So, are you ready to whip up a fresh, sumptuous French Potato Salad? Allez Cuisine!

Ingredients & Equipment You’ll Need

• 2 pounds baby red potatoes
• 1/4 cup white wine vinegar
• 1/2 cup olive oil
• 2 tablespoons Dijon mustard
• 1/2 cup chopped fresh parsley
• Salt and pepper, to taste

You’ll also need a large pot for boiling the potatoes, a large bowl for mixing everything together, and a sharp knife for chopping the parsley. The Dijon mustard in this recipe gives the salad that unique, tangy flavor you’ll absolutely adore. Remember, you can always substitute red potatoes with Yukon golds if needed, or parsley with dill for a different herby note.

How To Make French Potato Salad

1. Rinse your potatoes and boil them in a large pot of salted water. Boil until they are tender, and a fork can easily pierce them. This usually takes about 15-20 minutes.
2. In the mean time, prepare your vinaigrette by whisking together olive oil, white wine vinegar, and Dijon mustard in a large bowl.
3. Once the potatoes are ready, drain them and let them slightly cool. Cut the drained potatoes into halves, or quarters if they are larger, and add them to the vinaigrette while they are still warm. The warm potatoes will absorb the vinaigrette better.
4. Finally, add the chopped parsley, season with salt and pepper, then toss gently to combine together. Let it rest for a few moments to let flavors meld together, and voila ��� your French Potato Salad is ready to serve!

Tips For The Best Results

• Make sure the potatoes are cooked through but not mushy. Overcooked potatoes might break apart when mixed with the vinaigrette.
• Toss the potatoes in vinaigrette while they’re still warm for better absorption.
• Let the salad rest before serving, this will allow the flavors to settle in.

Storage Tips

• Store the salad in an airtight container in the fridge. It���s best enjoyed within 3-4 days.
• Avoid freezing this salad as freezing may alter the texture of the potatoes and vinaigrette.

Frequently Asked Questions

Q: Can I make this salad in advance?
A: Absolutely! In fact, it’s best to let it rest a bit for flavors to meld.

Q: Can I use other types of potatoes?
A: Yes, you can use Yukon golds or any firm, waxy potato.

Q: Can I substitute the Dijon mustard?
A: If you must, you can use grainy mustard or even a spicy brown, but be aware it will change the flavor profile.

Q: What type of vinegar should I use?
A: White wine vinegar gives the best flavor in this salad.

Q: Can this salad be served warm?
A: It can be served warm, at room temperature, or chilled. It’s tasty at any temperature.

Nutritional Facts of French Potato Salad

• Calories: 250
• Fats: 10g
• Carbohydrates: 30g
• Protein: 4g
• Sodium: 250mg
• Fiber: 4g

That’s a wrap on the amazing French Potato Salad, a simple yet impressive side dish that is sure to steal the show at any gathering. You can serve it alongside a juicy grilled steak, or with grilled fish for a light, satisfying meal. Bon Appetit!