This classic French potato salad is fresh and flavorful! Packed with yummy herbs, it’s a perfect side dish for any meal. The creamy dressing adds a lovely touch that brings everything together.
You can serve it warm or chilled, and it’s great for picnics! I love how easy it is to customize with your favorite herbs. This salad always gets a thumbs up from family and friends! 🥔🌿
Key Ingredients & Substitutions
Waxy Potatoes: Yukon Gold is my go-to for this salad as they hold their shape well. If you can’t find them, use red potatoes or any small waxy variety. They stay creamy and delicious after cooking!
Olive Oil: Extra-virgin olive oil adds great flavor, but you can use a light olive oil or even avocado oil for a milder taste. Don’t skimp on the oil since it enhances the dressing!
Vinegar: I love white wine vinegar for its light flavor, but red wine vinegar adds a bit more depth. You can swap it for apple cider vinegar if that’s what you have on hand.
Herbs: Fresh herbs make this dish shine! Parsley and chives are essential, while tarragon and dill are optional. If you’re out of any, fresh cilantro or basil could work too, just adjust to taste!
Shallot: This gives a nice bite, but you can use a small red onion or even green onions as a substitute.
Why Is Proper Potato Cooking Important?
Cooking the potatoes correctly is key to achieving that perfect, creamy texture. If they are undercooked, they will be hard, while overcooked potatoes can become mushy.
- Make sure to start with cold water when boiling; this helps the potatoes cook evenly.
- Check for doneness by piercing with a fork; they should be tender but not falling apart.
- Cooling them slightly before slicing allows for easier handling and better absorption of the dressing.
Taking time with these steps ensures a delicious salad that everyone will love! Enjoy transforming simple ingredients into something truly special!
Classic French Potato Salad with Herbs
Ingredients You’ll Need:
For the Salad:
- 2 pounds (900g) waxy potatoes (such as Yukon Gold or new potatoes), scrubbed and left whole if small
- 3 tablespoons thinly sliced celery (optional for crunch)
- 2 hard-boiled eggs, peeled and quartered (optional garnish)
For the Dressing:
- 1/4 cup (60ml) extra-virgin olive oil
- 2 tablespoons white wine vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
For the Herbs:
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh tarragon, chopped (optional)
- 2 tablespoons fresh dill, chopped (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This delicious dish will take about 15-20 minutes to prepare the potatoes and an additional 10 minutes to mix the salad. Allow at least 30 minutes for the salad to sit and develop flavors, or refrigerate it for 1-2 hours. In total, you’re looking at about 1 hour to 2 hours and 30 minutes depending on your chilling time.
Step-by-Step Instructions:
1. Cooking the Potatoes:
Start by placing the waxy potatoes in a large pot. Cover them with cold salted water—this helps them cook evenly. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let them simmer for about 15-20 minutes. Check the potatoes with a fork; they should be tender but not falling apart.
2. Cooling and Cutting:
After they’re done, drain the potatoes and let them cool slightly so you can handle them without burning your fingers. If you like, peel the skins off while they’re still warm for a smoother texture, but it’s perfectly fine to leave them on for extra flavor!
3. Making the Dressing:
In a small bowl, whisk together the extra-virgin olive oil, vinegar, Dijon mustard, and minced shallot until it’s all well-blended and smooth. This will be the delicious dressing for your salad!
4. Combining Ingredients:
Now, slice the cooled potatoes into 1/2-inch thick rounds or bite-sized pieces and place them into a large mixing bowl. Pour the dressing over the warm potatoes and gently toss them to coat everything evenly. This allows the potatoes to soak up all the lovely flavors.
5. Adding Fresh Herbs:
Add the chopped herbs—parsley, chives, tarragon (if using), dill (if using), and sliced celery (if you like that crunch!). Give it a good mix, then season generously with salt and freshly ground black pepper to taste.
6. Letting it Marinate:
Allow the salad to sit for at least 30 minutes at room temperature so the flavors can meld beautifully. For an even better taste, you can refrigerate it for 1-2 hours.
7. Final Touches:
Right before serving, gently toss the salad again to refresh it. If you’d like, garnish with quartered hard-boiled eggs for an added touch of elegance.
8. Serving:
Serve your classic French potato salad slightly warm or chilled. It’s the perfect companion to grilled meats, fish, or as part of a delightful picnic spread. Enjoy every bite!
FAQs for Classic French Potato Salad with Herbs
Can I Use Different Types of Potatoes?
Absolutely! While waxy potatoes like Yukon Gold work best for their creamy texture, you can also use red potatoes or fingerlings. Just keep an eye on cooking times, as different types may cook at varying rates!
Can I Make This Salad Ahead of Time?
Yes, you can! This potato salad actually tastes better after a couple of hours to allow the flavors to meld. You can make it up to a day in advance and store it in the refrigerator. Just give it a gentle toss before serving!
How Do I Store Leftovers?
Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Before serving, you can refresh the salad with a splash of olive oil or a tiny bit more vinegar as needed to perk up the flavors!
What Herb Substitutions Work Well?
If you’re missing some herbs, don’t worry! Fresh cilantro or basil can be great substitutes. You can also experiment with dried herbs, but reduce the quantity, as dried herbs are more concentrated in flavor. Just ensure you adapt based on your taste preferences!
