french potato salad

This French Potato Salad is loaded up with fresh herbs - tarragon, parsley, and chives and dressed in the most flavorful Dijon Vinaigrette. It's vegan, with no mayo, and quick and easy to make. Healthy and light!

French Potato Salad 

sea salt

garlic cloves

dijon mustard

champagne vinegar vinegar

olive oil

black pepper

flat-leaf parsley, roughly chopped

tarragon, roughly chopped (or sub 1/4 cup dill or basil ribbons)

chives

Boil the Potatoes

Place the sliced potatoes in a large saucepan cover completely with cold water.  Sprinkle in salt and bring to a boil.  Add the 2 cloves of garlic, reduce heat and simmer 5 minutes or until potatoes are just tender.

Make the Vinaigrette

While potatoes are simmering, make the vinaigrette by whisking together dijon, oil, vinegar and pepper in a small bowl. Set aside.

Assemble

Drain potatoes and garlic.  Place potatoes mostly single layer on a baking sheet to cool.  Mince the cooked garlic and add to the vinaigrette.  Drizzle the vinaigrette evenly over the warm potatoes.  Let sit at room temperature for about 10-15 minutes. 

Serve

Add to a serving bowl gently tossing with the chopped fresh herbs. Serve at room temp or refrigerate and chill.

Quick and easy and very moorish
Liked by everyone

Delicious!  Served with a simple grilled steak, and the flavor was awesome!

I love this recipe. For the carnivores among us, I added grilled prosciutto with the dressing. It is a almost a complete meal and will become a “go To” one in this home

Thank you for this wonderful recipe!  I made it early this afternoon to enjoy with chicken this evening.  Sampled it a few times during the afternoon and loved how the flavors melded the longer it sat.  The combination of the mustardy vinaigrette and  fresh herbs are spot on.  I always look forward to your emails and your thoughtful quote from Dorothy Hunt was a much appreciated reminder of the truths that enfure.  Thank you again.

Easy and delicious at room temp. Pretty enough to make for friends. I like the versatility of the fresh herb combination.

I made this French Potato Salad yesterday. In fact I made a double recipe and there was nothing left by the afternoon!  What does that tell you?!?  It was soooo good!  I will be doing it again in a couple of days!

This was amazing! We had it warm and cold loved it both ways! I used apple cider vinegar (I didn't have the vinegar's listed in the recipe) and a touch of honey. It was wonderful!

We loved it! Used dried tarragon, but fresh parsley and chives from our garden.

Fantastic. My husband loved it and ate it all! Was so easy to make. The tarragon makes the dish!

Great recipe! Easy to make. I used different colored potatoes and fresh herbs and it was beautiful. I served this with the baked cod with lemon, thyme, and asparagus from your site and it paired really well with that main dish.

An adaptation of Julia Child's classic recipe, this French potato salad is a favorite! It features zingy red potatoes, capers, and parsley. 

French Potato Salad

baby red potatoes

shallot (about 1 large)

white wine vinegar

salt

capers, drained

parsley

pepper

Fill a large pot with cold water and add 1 tablespoon kosher salt. Add the whole potatoes and bring to a boil. When it comes to a boil, set a timer for 8 minutes. Cook until fork tender (taste test to check).

When the potatoes are done, drain them. When they are cool enough to handle, slice them into bite sized pieces. Place the potatoes in a bowl and gently mix in the minced shallot, white wine vinegar, kosher salt, and 1/2 cup warm water. Let stand for 5 minutes, gently stirring occasionally. The potatoes will absorb the water as they stand.

Add the capers, parsley, olive oil, and a few grinds black pepper. Taste and add additional salt if necessary. Serve warm or room temperature.

This is the best potato salad I've ever made. YUM. It's my new go-to. Wow. Interesting method but turns out fantastic.

This recipe comes together quickly and is delicious. I served it with BBQ'd Alaskan salmon burgers from Costco. It was a big hit. Thank you!

This simple French-inspired vegan potato salad is prepared with baby potatoes and comes with a garlicky homemade vinaigrette! It takes less than 30 minutes and just 7 ingredients. A hearty and flavorful plant-based appetizer!

Vegan Potato Salad (French-Inspired!)

baby potatoes

tbsp apple cider vinegar (or balsamic vinegar)

tsp yellow mustard

shallot (minced)

garlic

tsp salt

parsley (or cilantro

Cook the potatoes: Clean the potatoes under cold water. Drain and add them to a medium pot. Cover with water and add a pinch of salt.

Bring to a boil and let simmer for about 20 minutes or until the potatoes are fork-tender. Drain and let cool for about 30 minutes.

Prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, mustard, minced shallot, garlic, salt, and black pepper.

Peel the potatoes using a thin knife or a vegetable peeler. Slice the potatoes in 1/2-inch thick slices and transfer to a mixing bowl.

Pour the vinaigrette over the potatoes and add the chopped parsley. Toss to coat and adjust the saltiness to taste.

Serve at room temperature or chilled! This vegan potato salad will keep for up to 2 days in the refrigerator.

Just made it for lunch and it's super. I'd been looking for a potato salad without mayo and this hit the spot. Thanks for another great recipe!

I tried this Vegan Potato Salad for my family yesterday. Everyone loved it. Thank you Thomas !

This looks and sounds delish, Thomas.  Thank you very much for posting!

French-inspired green bean potato salad with kalamata olives, fresh herbs, and a zippy mustard vinaigrette. An easy, super satisfying vegetarian side with just 9 ingredients required! Optional jammy eggs make it a light meal.

French-Inspired Green Bean Potato Salad

baby red potatoes, scrubbed and halved ((or quartered if large // ~1 inch pieces))

tsp sea salt

green beans,

Tbsp lemon juice

garlic,

Dijon mustard ((or whole grain mustard))

sea salt and black pepper

Jammy Eggs (Perfect Every Time!)

kalamata olives

POTATOES & GREEN BEANS: Fill a medium saucepan with water and add salt. Add the halved (or quartered) potatoes, cover with a lid, and bring to a boil over high heat. Once boiling, cook the potatoes until tender but not completely cooked, checking after 5 minutes and adding more time as needed (up to 15 minutes). Add the green beans and continue to boil for another 2-3 minutes, until the beans are bright green and crisp and the potatoes are fork-tender.

Meanwhile, fill a bowl halfway with cold water and a few handfuls of ice. Drain the potatoes and green beans and place them into the ice bath to shock for a few minutes (this helps retain the color). Strain the water off of the potatoes and beans and set them aside. Alternatively, run them under cold water for about a minute.

EGGS (OPTIONAL): While the potatoes are cooking, make the optional jammy eggs using this recipe. Once peeled, quarter them and set aside.

DRESSING: In a jar, combine the olive oil, lemon juice, garlic, mustard, sea salt, and black pepper. Shake until well combined.

In a serving bowl, combine cooked potatoes and green beans with the chopped olives and parsley (or dill). Drizzle with dressing and toss gently to combine. Serve with the optional eggs.

Store leftover salad in an airtight container in the refrigerator for up to 2-3 days without the eggs or 1 day with the eggs. The salad gets even better after 24 hours because it soaks up the flavors of the dressing. Enjoy room temperature or cold.

I followed the recipe to the T, but added capers and red Boston lettuce torn up small making it so delicious!

What a great recipe!! Loving this flavor combo. I upped the amount of potatoes and have been eating this for breakfast. It’s a perfect way to get veggies in first thing and easy to meal prep. I added miso to the salad dressing for some extra nutrients but otherwise followed the recipe exactly!

Flavorful and easy to make!  My only minor changes:  I used baby Yukon gold potatoes and chives instead of parley or dill because of what I had in my pantry.  I prefer it at room temp and yes, it is better the next day.  I'm going to make it again and substitute asparagus for the green beans.

The best potato salad I’ve ever had. This recipe is a keeper. I had some warm and it’s delicious . So I will use it as a side dish as well as a salad. I added some shallots and Moroccan salty olives . It’s hard to stop eating .

A simple and delicious meal! I added a can of chickpeas for protein and a couple fresh garden beets to the potato green bean boil. So good!

This is absolutely amazing. I think it's insane still warm! But yes gets better with time. I literally can't stop eating it!

I made this salad after I made the 3 bean one.  This one is
Just as easy and really delicious too. 
Thank you so much for all your great recipes.  Looking 
Forward to trying many more.  😋

This recipe knocked it out of the park. I really enjoyed this as a dinner entree, topped with 2 jammy eggs and dill as the herb, but I could also see it being the perfect brunch item. Pro-tip: add some hot sauce on top! I will definitely be making this again. Super filling too!

https://www.youtube.com/watch?v=WihU86vHsaU

French-inspired green bean potato salad with kalamata olives, fresh herbs, and a zippy mustard vinaigrette. An easy, super satisfying vegetarian side with just 9 ingredients required! Optional jammy eggs make it a light meal.

Full Recipe: https://minimalistbaker.com/french-inspired-green-bean-potato-salad/
 
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Top 4 french potato salad recipes from across the web

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The most viewed french potato salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine