Fresh and zesty French Potato Salad recipe with tender potatoes, chopped hard-boiled eggs, capers, celery, green onion, dill, parsley, and chives. Tossed in a light Dijon mustard vinaigrette with a splash of white wine—no mayo needed!
A bright and herby twist on classic potato salad.
French Potato Salad
INGREDIENTS:
FOR THE POTATO SALAD:
3 pounds Yukon Gold potatoes
1 stalk celery, finely diced
1 small VIdalia onion, finely diced
5 scallions, thinly sliced
2 tablespoons capers, chopped
4 large hard-boiled eggs
4 tablespoons drinkable white wine
3 tablespoons chicken stock from rotisserie chicken or low-sodium broth
2 tablespoons Italian parsley, chopped
2 tablespoons fresh dill, chopped
FOR THE DIJON DRESSING:
1 tablespoon dijon mustard
3 tablespoons white wine vinegar or champagne vinegar
½ teaspoon kosher salt
¼ teaspoon black pepper
10 tablespoons olive oil (½ cup + 2 tablespoons)
DIRECTIONS:
PREP THE FRENCH POTATO SALAD
In a large stock pot, add the potatoes and cover with cool water. Heat over high heat until the water comes to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Tip the pot to drain all the water, then place the lid on the pot and let the potatoes steam (off the heat) for 10 minutes.
Place the eggs in a small saucepan and cover with water. Bring water to a boil and cook for 1 minute. Remove from heat and let the eggs sit in the hot water for 10 minutes off the heat. Run under cold water, then peel eggs.
Meanwhile, chop the celery, onions, scallions and capers and transfer them to a bowl.
When the potatoes are cool enough to handle, use a sharp knife to peel the loose skins from the potatoes. (Don’t worry if it doesn’t all come off, you just want to remove the loose bits. Slice the potatoes into 1/4″ thick rounds and transfer to a large shallow bowl. Sprinkle potatoes with wine and chicken broth and toss carefully with a spoon, trying not to break them apart too much. Let the potatoes soak in the liquids for a few minutes.
MAKE THE DIJON MUSTARD SALAD DRESSING:
Meanwhile, make the Dijon dressing. In a bowl, combine the dijon, vinegar, salt and pepper and whisk to combine. Slowly drizzle in the olive oil, whisking constantly to form an emulsion. Set aside.
ASSEMBLE THE NO MAYO POTATO SALAD
Roughly chop the egg and add it to the potatoes.
Add the chopped vegetables to the potatoes and drizzle over the dressing. Add the dill and parsley and lightly toss to coat. Serve warm or at room temperature.
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Let’s make a French potato salad. Cook the potatoes and chop the veg. I use celery, green, and red onion. Drain some capers and give them a good chop. Careful they don’t roll off the board. Make a dressing of Dijon mustard, red wine vinegar, and olive oil. The mustard helps the dressing emulsify. Season with salt and pepper. Finish the dressing with fresh lemon zest and juice. Jab a paring knife into the potatoes to see if they’re cooked. Peel and slice the potatoes while they’re hot. A little white wine adds flavor to the potatoes. Give them a toss and then add some chopped hard-boiled eggs and the chopped vegetables. Toss to combine and add the dressing. Fresh herbs are the final touch. I like chives, parsley, and fresh dill. You’re gonna love this French potato salad.
2 Comments
Amazing
Your voice is soothing. Great recipe!