Print

French Potato Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 6 reviews

A classic French Potato Salad featuring tender boiled potatoes tossed with fresh herbs, tangy cornichons, and a flavorful vinaigrette made with olive oil, red wine vinegar, and whole grain mustards. This bright and refreshing salad is perfect as a side dish for picnics, barbecues, or any meal needing a vibrant accompaniment.

Ingredients

Potatoes

  • 1 1/2 pounds potatoes, cubed (optionally peeled)

Herbs and Vegetables

  • 3 tablespoons parsley, chopped
  • 3 tablespoons dill, chopped
  • 3 green onions, thinly sliced
  • 1 shallot, finely diced (optional)
  • 1/4 cup cornichons (or dill pickles), diced (optional)

Dressing

  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar (or sherry vinegar)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon grainy mustard
  • 1 clove garlic, minced or grated (optional)
  • 1 tablespoon cornichon (pickle) juice (optional)
  • Salt and pepper to taste

Instructions

  1. Boil the potatoes: Place the cubed potatoes in a large pot and cover them with water. Add a pinch of salt to the water and bring it to a boil over high heat. Once boiling, reduce the heat to a simmer and cook the potatoes until they are just tender when pierced with a fork, about 8-10 minutes. Drain and let them cool.
  2. Prepare the dressing: In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, grainy mustard, minced garlic (if using), cornichon juice (if using), salt, and pepper until well combined.
  3. Toss the salad: Add the cooled potatoes, chopped parsley, dill, sliced green onions, diced shallot (if using), and diced cornichons (if using) to the dressing. Gently toss all ingredients together until the potatoes are evenly coated with the dressing and the herbs and vegetables are well distributed.
  4. Chill and serve: Enjoy the French Potato Salad immediately at room temperature for a fresh flavor, or cover and let it sit in the refrigerator for at least one hour or overnight to allow the flavors to meld beautifully before serving.

Notes

  • Peeling the potatoes is optional; leaving the skin on adds texture and nutrients.
  • Cornichons provide a distinctive tang, but regular dill pickles can be substituted.
  • The salad tastes better if allowed to marinate in the fridge for a few hours or overnight.
  • Adjust salt and pepper according to your taste preference.
  • Use red wine vinegar for a traditional flavor; sherry vinegar adds a mellow sweetness.

Find it online: https://simpleplatter.com/french-potato-salad-recipe/