French Potato Salad

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Serves 6 servings
Prep time
Cook Time

I don’t like your typical mayonnaise-based potato salads, so this version is perfect for me! If you don’t have Champagne vinegar, white wine vinegar is what I use.

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  • 1 Pound
    small white boiling potatoes
  • 1 Pound
    small yellow boiling potatoes
  • 2 Tablespoons
    dry white wine
  • 2 Tablespoons
    chicken stock
  • 3 Tablespoons
    Champagne vinegar
  • 1/2 Teaspoon
    Dijon mustard
  • 2 Teaspoons
    kosher salt
  • 3/4 Teaspoons
    freshly ground black pepper
  • 10 Tablespoons
    olive oil
  • 1/4 Cup
    minced scallions (white and green parts)
  • 2 Tablespoons
    minced fresh dill
  • 2 Tablespoons
    minced flat-leaf parsley
  • 2 Tablespoons
    julienned fresh basil leave


  1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

  2. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.

1 review for French Potato Salad

  1. Jordin


    I am not a potato salad fan, but this one I LOVE!

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