French Potato Salad

★★★★★ 1 Review
Kattyw avatar
By Kathy W
from Englewood, OH

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.

method 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)
  • 4
    green onions, sliced thin
  • 1/4 c
    fresh parsley, chopped (or 2 t dried)

How To Make

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