Ina Garten’s French Potato Salad Recipe
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.
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.