French Potato Salad Recipe
I absolutely adore this recipe because it elevates humble potatoes with its zesty, herbaceous dressing, making it perfect for any meal or gathering. The medley of fresh herbs and tangy capers in the vinaigrette gives it a sophisticated flavor profile that transforms a classic comfort dish into a gourmet delight.
This French Potato Salad takes the earthy flavor of fingerling potatoes and combines it with the vibrant tang of Dijon mustard and white wine vinegar. My favorite part?
The salad’s not-so-secret ingredient: fresh herbs, particularly parsley and tarragon. But honestly, I can’t get over the salad’s flavor bombs—capers, which almost make it taste like there are some hidden pickles in there, and shallots, which are always better than raw onions.
Ingredients
Little Tubers: An excellent source of starch and cellulose, supplying power and stimulating intestinal peristalsis.
White wine vinegar: Imparts a sharp taste; few calories, may aid in digestion.
Mustard Dijon: Delivers a silky texture and subtle warmth; is rich in antioxidants.
Extra-virgin olive oil: High in healthful monounsaturated fats and antioxidants; beneficial for cardiovascular wellness.
Shallots: Provide a mild sweetness and loaded with healthful vitamins and minerals.
Capers: Add a taste that is piquant and savory, low in calories, and fabulously antioxidant-rich.
Fresh Herbs (Parsley, Tarragon, Chives): They contain lots of antioxidants, vitamins; they add such depth of flavor that you’d never know they were calorie-free.
Ingredient Quantities
- 2 pounds small potatoes (such as fingerling or baby Yukon Gold), scrubbed
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallots
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper to taste
Instructions
1. Put the potatoes in an ample pot, and cover them with a lot of cool, salted water. Heat them up nice and even over medium-high to bring to a boil. This is when you’ll want to watch the pot and keep an eye on it, tempting as it may be to leave it unattended. The aim is to coax the water to boiling without making it erupt in excessive amounts of steam or, worse, spilling over. Once it hits a steady boil, season it down to a gentle simmer.
2. Prepare the dressing while the potatoes are cooking. To do this, take a small bowl and combine the white wine vinegar and Dijon mustard. Whisk them together until they are well mixed and have the appearance of a dressing.
3. Gradually beat the olive oil into the vinegar and mustard mixture until it is a smooth emulsion. Stir in the chopped shallots, capers, parsley, tarragon, chives, and salt and pepper to taste. Mix well.
4. After the potatoes are done, drain off the water and let them cool until they are comfortable to handle.
5. Slice the potatoes in half or in quarters, depending on how large they are.
6. Put the sliced potatoes in a big bowl.
7. Over the warm potatoes, pour the dressing, permitting the flavors to be absorbed more effectively by the potatoes.
8. With the dressing, the potatoes should be tossed with a gentle hand until they are well coated. Be certain not to break the potatoes during this stage of mixing.
9. Sample the potato salad and make any necessary adjustments to the seasoning by adding more salt or pepper.
10. Let the salad sit for at least 30 minutes at room temperature before serving, or refrigerate it for a few hours to let the flavors meld. Serve chilled or at room temperature.
Equipment Needed
1. Large pot
2. Small bowl
3. Whisk
4. Cutting board
5. Chef’s knife
6. Colander
7. Large mixing bowl
8. Wooden spoon or spatula
9. Measuring cups
10. Measuring spoons
FAQ
-
Q: Can I use a different type of potato for this salad?
A: Yes, you can use any small potatoes such as fingerlings or baby reds. Yukon Golds work well due to their creamy texture. -
Q: How do I know when the potatoes are fully cooked?
A: The potatoes are ready when a fork easily pierces through them, usually after about 15-20 minutes of boiling. -
Q: Can the dressing be made ahead of time?
A: Yes, the dressing can be prepared up to a day in advance and stored in the fridge. Shake or stir well before using. -
Q: Can I serve the salad warm or does it need to be chilled?
A: This potato salad is delicious both slightly warm or at room temperature, but it’s best not served directly from the fridge. -
Q: What can I substitute for fresh tarragon if I can’t find any?
A: If tarragon is unavailable, you can substitute it with a small amount of fresh basil or dill for a different flavor profile. -
Q: How long will the potato salad keep in the refrigerator?
A: Store the potato salad in an airtight container in the fridge, and it should keep well for up to three days.
Substitutions and Variations
If you cannot find fingerling or baby Yukon Gold, substitute with red potatoes or even waxy potatoes like new potatoes.
White wine vinegar: For a slightly different flavor profile, you can use apple cider vinegar or champagne vinegar as a substitute.
Dijon mustard: Use whole-grain mustard for a bit of texture, or yellow mustard for a milder taste.
Extra-virgin olive oil: Avocado oil or a light-tasting olive oil can be used in its place for a different flavor.
Shallots: If you need to substitute shallots, use finely chopped red onion. Its flavor is similar and, while slight, makes the red onion a decent alternative.
Pro Tips
1. Use Consistent Potato Sizes: To ensure even cooking, try to select potatoes that are similar in size. If necessary, cut larger potatoes smaller so they all cook at the same rate.
2. Monitor Potato Texture: For perfectly cooked potatoes, test them with a fork during simmering. They should be tender but not falling apart, which usually takes about 15-20 minutes.
3. Emulsify Dressing Thoroughly: Whisk the olive oil into the vinegar and mustard slowly to create a stable emulsion. This results in a dressing that clings better to the potatoes, enhancing the flavor.
4. Dress While Warm: Add the dressing while the potatoes are still warm to help absorb the flavors deeply. Warm potatoes will better soak up the vinaigrette compared to cold ones.
5. Chill for Flavor: Allow the finished salad to rest in the fridge for a few hours. The rest period helps the flavors to meld, resulting in a more cohesive taste when served.
French Potato Salad Recipe
My favorite French Potato Salad Recipe
Equipment Needed:
1. Large pot
2. Small bowl
3. Whisk
4. Cutting board
5. Chef’s knife
6. Colander
7. Large mixing bowl
8. Wooden spoon or spatula
9. Measuring cups
10. Measuring spoons
Ingredients:
- 2 pounds small potatoes (such as fingerling or baby Yukon Gold), scrubbed
- 1/4 cup white wine vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallots
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh tarragon
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper to taste
Instructions:
1. Put the potatoes in an ample pot, and cover them with a lot of cool, salted water. Heat them up nice and even over medium-high to bring to a boil. This is when you’ll want to watch the pot and keep an eye on it, tempting as it may be to leave it unattended. The aim is to coax the water to boiling without making it erupt in excessive amounts of steam or, worse, spilling over. Once it hits a steady boil, season it down to a gentle simmer.
2. Prepare the dressing while the potatoes are cooking. To do this, take a small bowl and combine the white wine vinegar and Dijon mustard. Whisk them together until they are well mixed and have the appearance of a dressing.
3. Gradually beat the olive oil into the vinegar and mustard mixture until it is a smooth emulsion. Stir in the chopped shallots, capers, parsley, tarragon, chives, and salt and pepper to taste. Mix well.
4. After the potatoes are done, drain off the water and let them cool until they are comfortable to handle.
5. Slice the potatoes in half or in quarters, depending on how large they are.
6. Put the sliced potatoes in a big bowl.
7. Over the warm potatoes, pour the dressing, permitting the flavors to be absorbed more effectively by the potatoes.
8. With the dressing, the potatoes should be tossed with a gentle hand until they are well coated. Be certain not to break the potatoes during this stage of mixing.
9. Sample the potato salad and make any necessary adjustments to the seasoning by adding more salt or pepper.
10. Let the salad sit for at least 30 minutes at room temperature before serving, or refrigerate it for a few hours to let the flavors meld. Serve chilled or at room temperature.