Ina Garten’s French Potato Salad Recipe
The Ina Garten French Potato Salad Recipe is creamy, tangy and full of flavor. It is perfect for family meals, picnics or potlucks.
Ingredients
- Yukon Gold potatoes – 2 pounds peeled and cut into 1-inch pieces
- Eggs – 4 hard-boiled and chopped
- Green onions – 3 sliced thin
- Dijon mustard – 2 tablespoons
- Red wine vinegar – 3 tablespoons
- Olive oil – ¼ cup
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Fresh parsley – 2 tablespoons chopped
- Chives – 1 tablespoon chopped (optional)
Instructions
Boil the Potatoes
- Place peeled, cut potatoes in a medium saucepan. Cover with cold water. Add a pinch of salt. Boil until tender but not mushy, about 12–15 minutes.
Drain and Cool
- Drain the potatoes in a colander. Let them cool slightly. You want them warm, not hot, for the dressing to absorb flavors.
Prepare the Dressing
- In a large bowl, whisk together Dijon mustard, red wine vinegar, olive oil, salt and black pepper. Mix until smooth and creamy.
Add Potatoes to Dressing
- Gently toss warm potatoes in the dressing. Stir carefully to avoid breaking the potatoes. Ensure each piece is coated evenly.
Add Eggs and Onions
- Fold in chopped hard-boiled eggs and green onions. Mix lightly. Eggs add creaminess and onions add a fresh bite.
Add Herbs
- Add fresh parsley and chives. Stir gently to combine. Herbs give color and extra flavor.
Taste and Adjust
- Taste the salad. Add more salt, pepper or vinegar if needed. The flavor should be tangy, creamy and balanced.
Chill Before Serving
- Cover the bowl with plastic wrap. Refrigerate for at least one hour before serving. This allows flavors to blend well.
Notes
- Use Yukon Gold potatoes for creamy texture.
- Do not overcook potatoes to avoid mushiness.
- Whisk the dressing well for smooth consistency.
- Toss potatoes gently to maintain shape.
- Chill before serving for best flavor.