Classic French-Style Potato Salad Recipe

Alright, lovely folks, let me introduce you to a delightful little number that’s been doing a jig in my kitchen for quite some time now – the Classic French–Style Potato Salad Recipe. Think potatoes but make it French, with a vinegar-y twist and a little Dijon action! It’s that dish that feels both sophisticated (bonjour, tiny beret-wearing potatoes!) and comfortingly homey. Whether it’s a picnic, a BBQ, or just you twirling around your kitchen, this potato salad’s got your back. Oh, and did I mention it’s mayo-free? Because we all have that one friend who’s not about that mayo life.

So here’s a thing – my family kind of has this ongoing love affair with this potato salad. One time, we piled it into the car for a summer picnic, and by the time we reached the park, my husband had already devoured half. He thinks I don’t notice, but the tell-tale herb stone stuck to his beard always gives him away. This recipe is just one of those things that’s sneaked into our regular dinner rotation, showing up more often than not because it’s impossible to resist that perfect tanginess.

Why You’ll Love This Classic French-Style Potato Salad Recipe

Get ready to fall head over heels because:

– It’s potato salad…without the mayo. Trust me, a game-changer!
– You can almost pretend you’re on a Parisian picnic.
– This potato salad talks back in the best way — tangy, a bit bold, and utterly charming.
– Just three words: feast for days.
– Did I mention it’s easier than choosing a movie on family night?

How to Make It

Alright, gather up those ingredients and let’s go chop-chop, quite literally. Start with the potatoes – get ’em cooking until they’re fork-tender, not mushy. You’re aiming for that moment when the fork slides in with barely a whisper. While they’re getting steamy in the pot, whisk up that vinaigrette. Toss Dijon mustard, oil, vinegar, and all the little herb friends into a bowl together – it’s like a mini dance party of flavors. Maybe a little pinch of salt. Once potatoes are ready, give them a rinse and let them cool, just enough so you don’t burn the tips of your fingers off. Then, mix it all up. Potatoes, vinaigrette, and any other goodies you like. Oh, and don’t forget to taste. Steal a bite when no one’s looking. It’s important!

Ingredient Notes

– Potatoes: These beauties are the star of the show. Firm but tender, hold their shape so you don’t end up with a mash.
– Dijon Mustard: Gives that punchy zing. Maybe a little more if you’re feeling sassy.
– Vinegar: Cuts through and brings the whole shebang alive, like a culinary exclamation mark.
– Herbs: If you’ve only got a dying basil plant, use it. Improvisation is a life skill.

Recipe Steps:

1. Boil potatoes until fork-tender. Cool slightly.
2. Mix mustard, vinegar, oil, and herbs for the vinaigrette.
3. Toss cooled potatoes with vinaigrette.
4. Season and serve.

What to Serve It With

Tips & Mistakes

Keep an eye on those potatoes. They can go from perfectly cooked to mush faster than you can say “French-style potato salad” in French.

Storage Tips

Pop leftovers in the fridge – they’re best cold anyway. And let’s be honest, this salad doubles as a midnight snack if you find yourself raiding the fridge at ungodly hours. Just saying… guilty as charged.

Variations and Substitutions

Need a change-up? Swap the vinegar for lemon juice if you’re citrus-inclined, or toss in a handful of arugula. Got no Dijon? Regular mustard and a little extra zing will suffice. Follow your heart!

Frequently Asked Questions

Classic French-Style Potato Salad Recipe

A creamy and tangy French-style potato salad with fresh herbs, Dijon mustard, and a light vinaigrette dressing. Perfect as a side dish for picnics and barbecues.

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 lb Yukon Gold potatoes peeled and cut into 1-inch chunks
• ▢ 0.5 cup mayonnaise
• ▢ 2 tbsp Dijon mustard
• ▢ 3 tbsp red wine vinegar adjust to taste
• ▢ 0.25 cup fresh chives finely chopped
• ▢ 0.25 cup fresh flat-leaf parsley finely chopped
• ▢ 1 tsp salt
• ▢ 0.5 tsp black pepper freshly ground

Instructions

Preparation Steps

• Place the potatoes in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil and cook until tender, about 12-15 minutes. Drain and let cool slightly.
• In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, red wine vinegar, salt, and black pepper until smooth.
• Add the warm potatoes to the dressing and gently toss to coat. Stir in the chopped chives and parsley.
• Adjust seasoning as needed and chill the salad for at least 1 hour before serving to let flavors meld.

Notes

This potato salad pairs beautifully with grilled meats or can be enjoyed on its own for a light lunch.