If you love potato salad with a light and tangy flavor, this Ina Garten’s French Potato Salad Recipe is perfect. Unlike traditional heavy potato salads, this one is fresh, crisp and easy to make.
It uses tender potatoes, a simple vinaigrette and fresh herbs for bright flavor. It is perfect for summer picnics, family gatherings or as a side dish for grilled meats.
If you want to know how to make Ina Garten’s French Potato Salad step by step, this guide will help. You will also find all the ingredients for Ina Garten’s French Potato Salad and simple tips for the best results.
My Experience With This Ina Garten’s French Potato Salad
I tried this recipe last weekend, and it was amazing. The potatoes were tender but held their shape. The vinaigrette added a fresh, tangy taste without being too heavy. Fresh herbs like parsley and chives gave it extra flavor.
It only took 15 minutes to prep and 20 minutes to cook the potatoes. I served it with grilled chicken, and it was a perfect match. Everyone loved it and asked for the recipe. This French-style potato salad is now my favorite for summer meals.
Recipe Card Info
- Recipe Name: Ina Garten’s French Potato Salad
- Servings: 4–6
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Course: Side Dish
- Cuisine: French / American
- Calories: 220 kcal per serving
Equipment List
- Large pot for boiling potatoes
- Medium mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk or fork for vinaigrette
Ingredients You Need for Ina Garten’s French Potato Salad
- 2 lbs small Yukon gold potatoes, washed
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 small shallot, minced
- Optional: 1 teaspoon lemon juice for extra brightness
Step-by-Step Guide
- Boil the Potatoes
Place potatoes in a large pot. Cover with water. Add a pinch of salt and bring to a boil. - Cook Until Tender
Boil potatoes for 15–20 minutes until easily pierced with a fork but still firm. - Drain and Cool
Drain the potatoes and let them cool slightly. Peel if desired, or leave skin on for texture. - Slice Potatoes
Cut potatoes into halves or quarters, depending on size. Place them in a large mixing bowl. - Make Vinaigrette
In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper until smooth. - Add Shallots and Herbs
Stir minced shallots, chopped parsley and chives into the vinaigrette. Mix well for fresh flavor. - Combine Potatoes and Vinaigrette
Pour vinaigrette over warm potatoes. Toss gently to coat all pieces evenly. - Serve Warm or Room Temperature
Serve immediately while warm or let cool to room temperature for a more traditional French style.
Tips to Make the Best Ina Garten’s French Potato Salad
- Use Yukon gold potatoes for creamy texture.
- Keep potato pieces similar in size for even cooking.
- Toss potatoes while warm to absorb vinaigrette better.
- Use fresh herbs for bright flavor.
- Do not overcook potatoes; they should hold their shape.
Common Mistakes to Avoid
- Boiling potatoes too long makes them mushy.
- Using old herbs reduces freshness and flavor.
- Pouring vinaigrette over cold potatoes can make salad dry.
- Skipping salt or pepper makes it bland.
- Stirring too vigorously can break the potatoes apart.
Serving Suggestions
This French potato salad pairs well with grilled meats, roasted chicken or fresh fish. You can also serve it at picnics or holiday gatherings.
Add a simple green salad on the side for a complete meal. Garnish with extra chopped herbs for a pretty presentation. It is light, fresh and elegant for any occasion.
Variations You Can Try
- Add halved cherry tomatoes for extra color.
- Include sliced radishes for crunch.
- Mix in chopped capers for a briny touch.
- Use red potatoes instead of Yukon gold for variety.
- Add a boiled egg sliced on top for extra protein.
Storage and Reheating Tips
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Serve cold or at room temperature; do not reheat.
- Add a little extra vinegar or olive oil before serving if potatoes dry out.
- Keep herbs fresh by adding just before serving.
- Avoid storing for more than 2 days to keep flavors bright.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 28 g |
| Protein | 3 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sodium | 200 mg |
Health Benefits
Potatoes are a good source of potassium and fiber. Olive oil provides heart-healthy fats. Fresh herbs add vitamins and antioxidants.
This potato salad is lighter than mayonnaise-based versions, making it a healthier side dish. It is filling but not heavy, perfect for summer meals.
Ina Garten’s French Potato Salad Recipe
Ingredients
- 2 lbs small Yukon gold potatoes washed
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 1 small shallot minced
- Optional: 1 teaspoon lemon juice for extra brightness
Instructions
Boil the Potatoes
- Place potatoes in a large pot. Cover with water. Add a pinch of salt and bring to a boil.
Cook Until Tender
- Boil potatoes for 15–20 minutes until easily pierced with a fork but still firm.
Drain and Cool
- Drain the potatoes and let them cool slightly. Peel if desired, or leave skin on for texture.
Slice Potatoes
- Cut potatoes into halves or quarters, depending on size. Place them in a large mixing bowl.
Make Vinaigrette
- In a small bowl, whisk together olive oil, white wine vinegar, Dijon mustard, salt, and pepper until smooth.
Add Shallots and Herbs
- Stir minced shallots, chopped parsley and chives into the vinaigrette. Mix well for fresh flavor.
Combine Potatoes and Vinaigrette
- Pour vinaigrette over warm potatoes. Toss gently to coat all pieces evenly.
Serve Warm or Room Temperature
- Serve immediately while warm or let cool to room temperature for a more traditional French style.
Notes
- Use Yukon gold potatoes for creamy texture.
- Keep potato pieces similar in size for even cooking.
- Toss potatoes while warm to absorb vinaigrette better.
- Use fresh herbs for bright flavor.
- Do not overcook potatoes; they should hold their shape.
FAQs about Ina Garten’s French Potato Salad
Q1: Can I make this salad ahead of time?
Yes, prepare potatoes and vinaigrette separately. Combine just before serving for best flavor.
Q2: Can I use red potatoes instead of Yukon gold?
Yes, red potatoes work well, but Yukon golds have creamier texture.
Q3: Can I add mayonnaise for creaminess?
Traditional French style uses vinaigrette, but a small amount of mayonnaise can make it creamier.
Q4: Should I peel the potatoes?
Peeling is optional. Leaving the skin adds texture and nutrients.
Final Thoughts
This Ina Garten’s French Potato Salad Recipe is fresh, flavorful and easy to make. Tender potatoes with a tangy vinaigrette and fresh herbs create a light, elegant side dish.
It is perfect for summer, picnics or any family meal. Follow these steps for a delicious and impressive potato salad. Enjoy this healthy and classic recipe with friends and family.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!