French Potato Salad
Updated May 7, 2024
- Total Time
- 1 hour 20 minutes, plus cooling time
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 15 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- 2½ to 3pounds yellow-fleshed potatoes, such as Yukon Gold
- Salt and black pepper
- 3tablespoons red wine vinegar
- 1tablespoon Dijon mustard
- 6tablespoons fruity extra-virgin olive oil, plus more as needed
- 1tablespoon tarragon leaves
- 1tablespoon snipped chives
Nutritional analysis per serving (6 servings)
286 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes in a large pot, cover with water, salt generously and bring to a boil over high heat. Reduce heat to a brisk simmer. Cook for about 30 minutes, until cooked through but firm. (Test with a skewer or paring knife.) Drain.
- Step 2
Holding each potato in a paper towel or tea towel to keep from burning your fingers, peel the thin skins while still warm with a paring knife (they come away easily). Cut peeled potatoes into thick slices (about ⅜ inch) and place in a large low bowl.
- Step 3
In a small bowl, add vinegar and mustard, stirring to dissolve. Whisk in olive oil and season to taste with salt and pepper. Pour over warm sliced potatoes and very gently and briefly toss with hands, taking care not to break the slices. Sprinkle with a little salt and leave to cool at room temperature.
- Step 4
When potatoes have cooled, add tarragon leaves and chives (save some of the herbs for garnish) and very gently toss again. Taste, adjust for salt and toss one more time. The salad should be fairly oily; drizzle with a little more oil if necessary. Serve at room temperature, sprinkled with reserved herbs.
Private Notes
Comments
I cut the potatoes, with the skin on, into roughly one-inch cubes and zap them in the microwave, stirring them a few times. Then add dressing, seasoning, etc. This method is so much easier and also saves water. I can’t taste the difference, especially if it is stored in the refrigerator overnight and then brought back to cool room temperature.
Don’t peel the potatoes after they are cooked: slice and lay them on a platter, sprinkle with dry white vermouth like Dolin or Noilly Pratt, and then sprinkle with a shallot that has been finely minced. Once the vermouth is absorbed and the shallot has softened from the heat of the potatoes, proceed as instructed with the exception of using champagne vinegar instead of red wine vinegar.
The peel is very nutritive, with several vitamins and most of the potatoe fiber. I also like its taste so why peel them.
Boiling potatoes with the skin on will preserve more nutrients. Also you can use the water in your next batch of soup or pancake mix. I vote for eating the peels or at least composting them.
my mother, French, made this with thin sliced cucumbers and dill.
I just whipped up this potato salad using goldenheart red skin fingerling potatoes. I boiled them whole with the skins on. I prepped the dressing using tarragon vinegar, Dijon mustard salt and pepper, whisking in the olive oil. Once the potatoes were cooked, drained and blotted dry, I roughly smashed and tossed them with the dressing and diced red onion, adding more vinegar, salt and pepper as needed. No fingers scalded, faster and potatoes stayed hotter to receive the dressing and absorbed it beautifully. They’re delicious hot or cold with arugula, shaved fennel, fresh radish or celery for a little crunch. I like to add fresh herbs from the garden as this is a very adaptable salad and really has limitless possibilities for add in’s.
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