- 2 lbs Potatoesbaby yellow, rinsed, scrubbed, and sliced into ¼-inch slices
- 1 pinch Sea salt
- 1 pinch Black pepper
- 1 tbsp Apple cider vinegar
- 1 cup Green oniondiced
- ¼ cup Parsleyfresh chopped, optional
For dressing:
- 2 ½ tbsp Dijon mustardor spicy brown mustard
- 3 cloves Garlicminced
- ¼ tsp Sea saltplus more to taste
- ¼ tsp Black pepperplus more to taste
- 3 tbsp Red wine vinegaror white wine vinegar
- 1 tbsp Apple cider vinegar
- 3 tbsp Olive oilgood quality
- ¼ cup Dillfresh chopped
French-Style Potato Salad
It’s not an official warm-weather potluck unless there’s potato salad. You can toss together this French-Style Potato Salad in a snap. It takes only 5 minutes prep and 20 minutes cooking time to make 14 servings! This simple potato salad is hands down my new favorite. What makes this so special is a French-style dressing. It adds all the flavor. It’s tangy, a little spicy, a little garlicky, and creamy. I like to add fresh dill to the dressing for additional flavor.
There are a couple of steps to this recipe, but it’s really pretty simple. Start off by cooking the potatoes. Transfer the cooked potatoes to a large bowl and season with a dash of each salt and black pepper and a good splash of apple cider vinegar. To make the dressing, combine all ingredients except for the oil and dill in a bowl and whisk to combine. While constantly whisking, slowly stream in the olive oil to emulsify the oil and vinegar. Once you have the dressing made, add it to the potatoes along with the green onions and parsley and toss to combine. Serve warm or chilled, and enjoy!
To make the French-Style Potato Salad, you will need the following ingredients:
Steps to make French-Style Potato Salad
1 | Cook potatoes | 13 |
2 | Drain and season potatoes | 3 |
3 | Make dressing | 2 |
In a bowl, whisk together 2 ½ tablespoons spicy brown mustard mustard, 3 minced garlic cloves, ¼ teaspoon salt, ¼ teaspoon black pepper, 3 tablespoons red wine vinegar, and 1 tablespoon apple cider vinegar. While constantly whisking, slowly stream in 3 tablespoons olive oil to emulsify the oil and vinegar. | ||
4 | Add dill | 2 |
5 | Dress potatoes | 3 |
6 | Serve | |
Recipe Reviews
It's a great alternative to the mayo-based potato salad.
I love this simple and gorgeous salad!
Write your own review