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5 from 17 votes

French Potato Salad

This French Potato Salad recipe is made with lots and lots of fresh herbs, a zippy lemon-garlic vinaigrette, and zero mayo!
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour
Course: Side Dish
Cuisine: French
Keyword: 4th of july, gluten free, vegetarian
Servings: 6 -8 servings

Ingredients

  • 3 pounds red potatoes cut into 3/4-inch cubes
  • 1/3 cup olive oil
  • 3 tablespoons freshly-squeezed lemon juice
  • 3 small cloves garlic pressed or minced
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1 shallot peeled and finely chopped
  • 1/3 cup finely-chopped fresh parsley
  • 3 tablespoons finely-chopped fresh French herbs (rosemary chives, tarragon, thyme, dill, or a combo)

Instructions

  • Place the diced potatoes in a large stockpot and add enough water so that the potatoes are covered by 1 inch.  Cook over medium-high heat until the water reaches a boil.  Then reduce heat to medium to maintain the simmer, and continue cooking the potatoes for 5-8 minutes or until the potatoes pierce easily with a fork.
  • Drain the potatoes in a colander and let cool for 20-30 minutes.
  • Meanwhile, whisk together the olive oil, lemon juice, garlic, mustard, salt and pepper in a bowl until evenly combined.
  • Once the potatoes are ready to go, combine them in a large serving bowl with the dressing, shallot and fresh herbs.  Toss gently until evenly combined.
  • Taste and season with additional salt and pepper if needed, to taste.  Cover the bowl and refrigerate for 1-2 hours to chill.
  • Serve chilled, or refrigerate in a sealed container for up to 3 days.