This recipe is quite simple, and is perfect for a summer picnic. It can be served warm, cold or room temperature, and it keeps very well in the fridge. In the Fresh Box Market post I made earlier, I explained what the “French-Style” potato salad refers to. When you think of a typical potato salad that you would make or buy in a grocery store, you generally think of a mayonnaise-base dressing. French style is a potato salad that uses a oil vinaigrette as the dressing. This keeps it light, lessens the fat and definitely cuts the richness of the salad.
I think this is perfect for summer as it has lots of acidity, the versatility it has is great- it goes with lots of foods, and can be served at really any temperature you like, and it just tastes amazing really!
Anyone who knows me knows that I love vinegar. Growing up, I put balsamic vinegar on E V E R Y T H I N G. Something about the zing of acidic foods I just absolutely love. So- this being said- this is my favourite kind of potato salad. My mum always made this french-style when I was growing up, which might be why I am not a fan of the typical mayo style potato salad. I just find it very one note and lacking flavour.
This recipe has delicious fresh herbs, crisp green onions and rich Dijon mustard that all have such elegant flavours and are all so aromatic. I am excited for you all to try this recipe! Especially if you have never had a potato salad like this I think you all will really enjoy it!
French-Style Potato Salad
Potatoes & Vegetables
- 2 pounds New Potatoes
- 1 Pinch sea salt and black pepper
- 1 Tbsp apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
- 2 1/2 Tbsp spicy brown mustard (or dijon mustard)
- 3 cloves garlic, minced
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 1 Tbsp apple cider vinegar
- 3 Tbsp good olive oil
- 1/4 cup fresh chopped dill
Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.