My family, for the most part, has always liked potato salad. My mother just threw it together and so did I for many years. Then, I needed to take potato salad to a picnic on a sweltering day. That was the first time I made French potato salad.

After the potatoes are cooked, a little chicken broth, dry white wine, and minced shallots are poured over the sliced warm potatoes. Then, you make a French-style vinaigrette, toss some fresh chopped herbs, and combine with the potatoes. It’s just so easy but it tastes so good!

This potato salad is served warm or at room temperature. You don’t have to worry about eating or serving spoiled mayonnaise on a hot day either!

I’ve doubled the recipe on this day and used 4 pounds of potatoes. So, keep that in mind as you view the pictures.

Tips for Making French Potato Salad

Use waxy potatoes such as red or Yukon gold. They hold their shape better when cooked.
Use baby potatoes and leave them whole because the skin keeps the water from being absorbed by the potatoes.
Make sure you have everything cut and prepped while you cook the potatoes. The wine, broth, and vinaigrette need to be poured over the potato slices while they are still warm for the best absorption.
Be sure to add fresh herbs, parsley, basil, chives, or even tarragon for added flavor and color.
Allow the salad to sit for at least 30 minutes before serving to allow the flavors to meld together.

Print Recipe ◄

French Potato Salad

Name: French Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 2 pounds baby potatoes; 2 Tablespoons Chardonnay; 2 Tablespoons Chicken stock; 1 medium shallot - minced; 3 Tablespoons Rice wine vinegar; 1/2 teaspoon Country Dijon mustard; 2 teaspoons Kosher salt - divided; 3/4 teaspoon black pepper - divided; 1/2 cup + 2 Tablespoons Olive oil; 1/4 cup sliced green onions; 2 Tablespoons minced flat-leaf-parsley; 2 Tablespoons julienned fresh basil leaves

Ingredients:

2 pounds baby potatoes
2 Tablespoons Chardonnay
2 Tablespoons Chicken stock
1 medium shallot – minced
3 Tablespoons Rice wine vinegar
1/2 teaspoon Country Dijon mustard
2 teaspoons Kosher salt – divided
3/4 teaspoon black pepper – divided
1/2 cup + 2 Tablespoons Olive oil
1/4 cup sliced green onions
2 Tablespoons minced flat-leaf-parsley
2 Tablespoons julienned fresh basil leaves

Directions:

Baby potatoes

Cover potatoes with water and add salt.

First, wash the potatoes and place them in salted water. Heat the water to boiling, cover with a lid, and turn down to simmer for 15 minutes or until cooked through. A knife should easily pierce through the potatoes.

While the potatoes cook, prep the remaining ingredients.

Mince the shallot.

Mince flat leaf parsley.

Slice green onions.

Cut the potatoes into 1/4-inch slices and place in a medium bowl.

Slice the potatoes 1/4 inch thick.

Toss in wine, chicken stock, and shallots.

Pour the wine and chicken stock over the potatoes. Add the shallots and toss lightly.

Rice wine vinegar, mustard, black pepper, and salt.

Whisk the mixture.

Whisk while drizzling in olive oil.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Slowly, whisk the olive oil into the mixture to make an emulsion. Add to the potatoes.

Add half the green onions, parsley, basil, 1-1/2 teaspoons salt, and 1/2 teaspoon black pepper. Gently toss the ingredients to combine.

Serve the potato salad in a serving bowl warm or at room temperature. Garnish with the remaining green onions and fresh herbs.

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