APPETIZERS/ SIDES/ SPRING/ SUMMER

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!

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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.

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

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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

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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.

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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.

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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.

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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

Kitchen Tools Used in This Recipe

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Easy French-Style Potato Salad

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 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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  • Carroll
    March 31, 2022 at 9:21 am

    Sounds good! I think the two colors of potatoes make it especially pretty.

    • Kelly Djalali
      March 31, 2022 at 9:35 am

      Hi Carrol, for sure! Also, you can use purple potatoes too. xo Kelly

  • Mari
    March 31, 2022 at 9:26 am

    What perfect timing with this one! We are cooking out this Sunday, and this will make a perfect side dish. I get enough Mayo when I make tuna salad or egg salad, but with potato salad, I don’t want anything covering up that carby goodness. German potato salad is one of my top favorites, and I think this will be a very close second. It might even edge out it’s Teutonic cousin. My husband’s home health aide was a German woman and she was a bacon lover. She makes a stew that has beef, pork and bacon in it. I never asked for the recipe because even I have limits! I’ll be sure and let you know how this goes, but I can pretty much guarantee two thumbs up. I think Spring is here again. For the second time this month, we have higher temperatures and rain all day. The lawn and the garden, and the wildlife will really appreciate it. I don’t mind it because I have no plans today other than the laundry and some spring cleaning. Happy Thursday and hugs to Kelly, Alex, Terry, Dante, amd the ladies. ?☔️????

    • Kelly Djalali
      March 31, 2022 at 9:38 am

      Hi Mari, we have rain today too. At least until this afternoon. It makes shooting today’s recipe a little challenging, but the garden and trees really love it! Plus, it has washed away this first round of pollen! Enjoy your day, it sounds like it will be a productive one! xo Kelly

      • Julie Greene
        March 31, 2022 at 2:32 pm

        Kelly,

        Now that you are joining Beth, I hope you are still going to be doing this blog too. Can’t wait to see your youthful contributions to SAACA. This potato salad sounds delicious! My husband loves that you use a mandolins to slice the potatoes, one of his favorite pieces of kitchen equipment.

        All the best, Julie

        • Kelly Djalali
          March 31, 2022 at 2:59 pm

          Hi Julie, Save your worry – this blog isn’t going anywhere! I will still be posting 6 days a week. Hats off to your husband for being a fan of the mandoline slicer! Thank you so much for stopping by and being such a great supporter of me and Djalali Cooks. Have a beautiful day! xo Kelly

  • Ivy Alley
    March 31, 2022 at 9:48 am

    I love this blog!!
    I hope you are keeping it going while you are working at SAACA with Beth!!
    Please, o please.

    • Kelly Djalali
      March 31, 2022 at 10:23 am

      Thank you so much Ivy! Djalali Cooks will still be here, bringing recipes and inspiration 6 days a week! We aren’t changing a thing, just adding classic petite fashion and a 40-something perspective to Style at a Certain Age. Thanks so much for being a part of the Djalali Cooks community! Stay tuned! xo Kelly

  • Terry
    March 31, 2022 at 10:40 am

    I too love potato salad but sometimes it can really heavy with the Mayo. I did like your German potato salad. I think we will give this a shot it sounds very light. I’ll make this for Easter. We just had rain so it’s very sunny outside today have a great Wednesday ?❤️ Mom

    • Kelly Djalali
      March 31, 2022 at 10:59 am

      Hi Mom, I really like this recipe because while I love the bacon in my German Potato Salad, this is a much lighter option – with great fresh herb flavor. xo Kelly

  • Beth+Crawford
    March 31, 2022 at 10:57 am

    This looks wonderful ! Thank you Kelly for always have something delicious to share with us.
    I love your recipes, they are all delicious.
    Im looking forward to seeing your fashion talks on Beth’s blog. It will be nice to see your capsule wardrobe, to see what a younger persons ideas are. Im older than Beth and I love her ideas.

    • Kelly Djalali
      March 31, 2022 at 11:02 am

      Hi Beth, Thank you so much! I am really excited to bring a classic petite style to Style at a Certain Age. I think the folks who love Beth’s style will find that she and I have very similar style. Thanks again! xo Kelly

  • Kenzie
    March 31, 2022 at 6:22 pm

    Glad to hear you will be continuing with this blog as well as having an appearance with Beth. This recipe sounds delicious so I look forward to trying g it. I had a similar recipe for a Greek potato salad which I have lost in a house move. I seem to recall it had capers, lemon juice and anchovies in it as well as oil etc.

    • Kelly Djalali
      March 31, 2022 at 11:18 pm

      Hi Kenzie, Capers, lemon and anchovy sounds like a beautiful mediterranean combination to me! One can get so creative with potato salad, the variations are endless…your Greek version sounds amazing and I think it would be fun to experiment with it. Stay tuned for a Greek potato salad recipe! xo Kelly