Easy French-Style Potato Salad

Hello! Welcome to Djalali Cooks. Potato Salad is a quintessential warm weather side, don’t you think? I am especially fond of the potato salads that can be served warm, cold or at room temperature. This type of potato salad doesn’t have mayonnaise; a trait which distinguishes “American” potato salads from its European cousins. Up until I made this, a German-Style Potato Salad was my favorite. It is still at the top of my list, but this French-Style Potato salad is sharing the top spot. A main difference between the two is that the French-Style omits the bacon – making this a lighter, vegetarian option. Let’s jump right in!

The Prep

I sliced my scrubbed Baby Red and Yukon Gold potatoes on the mandoline to get 1/4-inch rounds, but you can quarter the potatoes instead, if you like.

Once sliced, transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.

Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes. While the potatoes are cooking, we can prepare the dressing.

The Dressing

For the dressing, we have 1/3 cup olive oil, 1/4 cup Champagne vinegar and one tablespoon of Dijon mustard. Whisk these ingredients together in a small bowl until you have an emulsified dressing. Season with kosher salt and few cranks of fresh black pepper. Set aside. Next we will chop some herbs and scallions.

For our fresh herbs, we have tarragon and parsley. Give the herbs a rough chop with the tender stems included. Thinly slice the scallions.

When the potatoes are fork tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.

Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care to not break up or mash the potatoes.

Add the herbs and the scallions, gently stir them in.

Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper and a few whole parsley leaves for extra color.

Easy French-Style Potato Salad

And that’s it! Enjoy this salad while it’s still warm, or at room temp. It’s great cold too, so no matter when you make it, it’s a really versatile dish to make ahead for a brunch or luncheon.

I do hope you consider this Easy French-Style Potato Salad for your next get together. Because you can make it ahead, it makes a great dish for when you’re hosting a group or headed to a potluck. Thank you so much for spending some of your day with me, take care and be well! xo Kelly

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Easy French-Style Potato Salad

(6 votes, average: 3.83 out of 5)

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Side Dish – French-inspired

By Kelly Djalali – Serves: 6-8

Prep Time: 15 Minutes – Cooking Time: 10 Minutes – Total Time: 25 Minutes

Enjoy this mayo-less potato salad warm or cold; with fresh herbs and Dijon dressing; it's a perfect potato salad side for any occasion.

Ingredients

• 1 lb. Baby Red Potatoes
• 1 lb. Baby Yukon Gold Potatoes
• Kosher Salt
• 1/3 cup Olive Oil
• 1/4 cup Champagne Vinegar
• 1 tbsp. Dijon Mustard
• Fresh Cracked Black Pepper
• 1/4-1/2 cup Rough Chopped Tarragon, with tender stems
• 1/4 cup Rough Chopped Parsley, with tender stems (plus a few whole leaves for garnish)
• 2 Scallions, thinly sliced
• Juice of Half a Lemon
• Flaky Finishing Salt

Instructions

1

Slice the baby potatoes on a mandolin slicer set to 1/4-inch thickness. Alternatively, you can quarter the potatoes.

2

Transfer the cut potatoes to a large pot or Dutch oven and cover them with cold water.

3

Then set the pot to boil over high heat. Once boiling, Season with a big pinch of kosher salt. The potatoes will take about 5-8 minutes to become fork tender. If you quartered the potatoes instead of slicing, figure 12-15 minutes.

Dressing

4

Whisk the olive oil, Champagne Vinegar and Dijon Mustard together in a small bowl until you have an emulsified dressing. Season with kosher salt and few cranks of fresh black pepper.

Salad Assembly

5

When the potatoes are fork tender, drain them in a colander and spread them out on a sheet tray to air dry and slightly cool. Let the potatoes sit for about 5 minutes.

6

Transfer the potatoes back to the Dutch oven and pour the dressing over the potatoes. Gently stir the dressing into the potatoes, taking care to not break up or mash the potatoes.

7

Add the herbs and the scallions, gently stir them in.

8

Pour the potato salad into a wide shallow serving dish and squeeze the juice of half a lemon over the salad and finish with flaky finishing salt, a little fresh cracked black pepper and a few whole parsley leaves for extra color.

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