French Potato Salad

French Potato Salad Recipe

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Kathy W


This is a nice change from the traditional style potato salad.

It is best served warm or at room temp. Since it has no mayonnaise or eggs, it is great for picnics.
It also is an easy recipe to double or triple for a larger crowd.

★★★★★ 1 vote
Stove Top


2 lb
potatoes, large dice ( about 1" cube)
1 Tbsp
white vinegar
1 Tbsp
white wine (optional - just increase the white wine vinegar to 2 tbsp if you choose to omit)
salt and pepper


2 Tbsp
white wine vinegar
2 Tbsp
dijon mustard
1/2 c
olive oil
1 tsp
tarragon, chopped (or 1/2 t dried)
2 Tbsp
dill, chopped (or 1 t dried)
green onions, sliced thin
1/4 c
fresh parsley, chopped (or 2 t dried)


1Cook potatoes in boiling water about 5 minutes or until just fork tender. Don't overcook.
2Drain and place in a bowl. Sprinkle warm potatoes with the 1 T wine and 1 T white wine vinegar. Add salt and pepper and gently mix. Set aside.
3Whisk together vinegar, mustard and oil. Add green onions and herbs. (If using dried herbs, let the dressing stand for a couple of minutes)
4Drizzle over the warm potatoes; mix gently. Adjust salt and pepper. Serve immediately.

About French Potato Salad

Course/Dish: Potatoes, Potato Salads
Main Ingredient: Potatoes
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #tarragon, #dill