Hello! Welcome to Kelly’s Kitchen. If you’re looking for a last-minute side for our Labor Day plans, look no further! Potato Salad is a quintessential warm-weather side, don’t you think? I am especially fond of the potato salads that can be served warm, cold, or at room temperature. This type of potato salad doesn’t have mayonnaise, a trait which distinguishes “American” potato salads from their European cousins. Up until I made this, a German-style potato salad was my favorite. It is still at the top of my list, but this French-style potato salad is sharing the top spot. A main difference between the two is that the French-Style omits the bacon, making this a lighter, vegetarian option. Let’s jump right in!
Easy French-Style Potato Salad Ingredients
- 1 lb. Baby Red Potatoes
- 1 lb. Baby Yukon Gold Potatoes
- Kosher Salt
- 1/3 cup Olive Oil
- 1/4 cup Champagne Vinegar
- 1 tbsp. Dijon Mustard
- Fresh Cracked Black Pepper
- 1/4-1/2 cup Rough Chopped Tarragon, with tender stems
- 1/4 cup Rough Chopped Parsley, with tender stems (plus a few whole leaves for garnish)
- 2 Scallions, thinly sliced
- Juice of Half a Lemon
- Flaky Finishing Salt
How to Prepare Easy French-Style Potato Salad
Step 1
Slice the baby potatoes on a mandoline slicer set to 1/4-inch thickness. Alternatively, you can quarter the potatoes. Transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.
Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork-tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes.
Step 2: Dressing
Whisk the olive oil, Champagne Vinegar, and Dijon Mustard together in a small bowl until you have an emulsified dressing. Season with kosher salt and a few cranks of fresh black pepper.
Step 3: Salad Assembly
When the potatoes are fork-tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.
Step 4
Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care not to break up or mash the potatoes.
Step 5
Add the herbs and the scallions, gently stir them in.
Step 6: Finishing Touches
Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper, and a few whole parsley leaves for extra color.
And that’s it! Enjoy this salad while it’s still warm, or at room temp. It’s great cold too, so no matter when you make it, it’s a really versatile dish to make ahead for a brunch or luncheon. I do hope you consider this Easy French-Style Potato Salad for your next get-together. Because you can make it ahead, it makes a great dish for when you’re hosting a group or headed to a potluck. Thank you so much for spending some of your day with me. For another super-simple summer dish, try my Easy Baked Feta! Take care and be well! xo Kelly
Frequently Asked Questions
Recipe Questions Answered
Q: Can I make this French-style potato salad ahead of time?
A: Yes! It’s actually better when the flavors have a chance to meld. Just cover and refrigerate, then serve cold or let it come to room temp.
Q: What’s the best potato to use for French-style potato salad?
A: I love using a mix of baby red and Yukon gold potatoes. They hold their shape well and give great texture.
Q: How do I keep the potatoes from turning mushy?
A: Slice or quarter evenly, then drain them as soon as they’re fork-tender. Cooling slightly on a tray keeps them from getting soggy.
Key Equipment
Easy French-Style Potato Salad
Ingredients:
- 1 lb. Baby Red Potatoes
- 1 lb. Baby Yukon Gold Potatoes
- Kosher Salt
- 1/3 cup Olive Oil
- 1/4 cup Champagne Vinegar
- 1 tbsp. Dijon Mustard
- Fresh Cracked Black Pepper
- 1/4-1/2 cup Rough Chopped Tarragon with tender stems
- 1/4 cup Rough Chopped Parsley with tender stems (plus a few whole leaves for garnish)
- 2 Scallions thinly sliced
- Juice of Half a Lemon
- Flaky Finishing Salt
Instructions:
- Slice the baby potatoes on a mandolin slicer set to 1/4-inch thickness. Alternatively, you can quarter the potatoes. Transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.
- Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork-tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes.
Dressing
- Whisk the olive oil, Champagne Vinegar, and Dijon Mustard together in a small bowl until you have an emulsified dressing. Season with kosher salt and a few cranks of fresh black pepper.
Salad Assembly
- When the potatoes are fork-tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.
- Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care not to break up or mash the potatoes.
- Add the herbs and the scallions, gently stir them in.
- Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper, and a few whole parsley leaves for extra color.
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