Simple French-Style Potato Salad
Ingredients
- 2 lbbaby yellow potatoes)
(we used half yellow, half red
- 1 pinchsea salt and black pepper
- 1 tbspapple cider vinegar
- 1 cdiced green onion
- ¼ cfresh chopped parsley)
(optional
- 2 ½ tbspspicy brown mustard)
(or dijon mustard
- 3 clovesgarlic
minced
- ¼ tspeach sea salt and black pepper)
- 3 tbspred wine vinegar)
(or white wine vinegar
- 1 tbspapple cider vinegar
- 3 tbspgood olive oil)
(if avoiding oil, see notes*
- ¼ cfresh chopped dill
Directions
- 1
Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- 2
Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- 3
While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- 4
Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
- 5
Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
- 6
Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
Simple French-Style Potato Salad
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About this Recipe
Looking for a refreshing twist on classic potato salad that's perfect for any occasion? This Simple French-Style Potato Salad brings vibrant flavors and a light, tangy dressing to your table, making it an instant crowd-pleaser for cookouts and beyond.Unlike heavier, creamy versions, this recipe shines with a bright mustard vinaigrette that perfectly coats tender potatoes without weighing them down. The thoughtful combination of fresh dill, parsley, and crisp green onion provides an aromatic lift, making it an ideal plant-based side dish that feels both satisfying and light.You'll discover a delightful balance of tanginess from the vinegars and mustard, complemented by the savory punch of fresh minced garlic and the subtle crispness of green onions. The tender cooked baby potatoes, a thoughtful mix of yellow and red for visual appeal, absorb the zesty dressing beautifully, ensuring every forkful is bursting with flavor. With a generous yield of 14 servings and a quick total preparation time, this salad is surprisingly easy to whip up, even for a larger gathering.Feel free to experiment with the potatoes; while baby yellow and red potatoes are suggested, other waxy potato varieties would work well, holding their shape nicely. If spicy brown mustard isn't your preference, Dijon mustard is a perfect swap for that signature tangy bite. For those looking to reduce oil, the recipe notes offer alternatives for the olive oil. You can also adjust the amount of fresh herbs like parsley and dill to your taste, or omit parsley if it's not a favorite.This versatile potato salad is fantastic alongside grilled dishes at summer cookouts, as a fresh accompaniment to sandwiches for lunch, or as a vibrant, easy-to-prepare addition to any potluck spread. Its light, refreshing profile makes it a welcome side dish year-round.