Mohamed Shili This delicious French Potato Salad, inspired by Julia Child, is a light and flavorful side dish perfect for any meal. Made with tender potatoes, a tangy mustard dressing, and fresh herbs, it’s simple yet packed with flavor. Enjoy it warm or chilled, and customize it with ingredients you have on hand for a quick and easy dish!
Ingredients Needed
Potatoes & Vegetables:
- 2 pounds baby yellow potatoes (or a mix of yellow and red)
- 1 pinch sea salt and black pepper
- 1 tablespoon apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
Dressing:
- 2 ½ tablespoons spicy brown mustard (or Dijon mustard)
- 3 cloves garlic, minced
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons red wine vinegar (or white wine vinegar)
- 1 tablespoon apple cider vinegar
- 3 tablespoons good-quality olive oil
- 1/4 cup fresh chopped dill
How To Make French Potato Salad
- Prepare the potatoes: Rinse and scrub the potatoes, then slice them into 1/4-inch rounds. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender and easily pierced with a knife.
- Drain and season: Drain the cooked potatoes and rinse them with cool water. Let them dry slightly, then transfer to a large serving bowl. Season with a pinch of salt, black pepper, and apple cider vinegar. Set aside.
- Make the dressing: In a small bowl, whisk together mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar. While whisking, slowly stream in the olive oil until the dressing emulsifies. Stir in the fresh dill. Taste and adjust seasoning if needed.
- Assemble the salad: Pour the dressing over the potatoes, then add the diced green onion and parsley (if using). Gently toss to combine, ensuring all potatoes are coated. Taste and adjust salt and pepper if needed.
- Serve & store: Serve warm, at room temperature, or chilled. This salad develops more flavor as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days (not freezer-friendly).
Recipe Tips
- Cook the potatoes just right: Boil the potatoes until they are tender but not mushy. If they are too firm, they will be waxy; if overcooked, they will fall apart.
- Dress while warm: Add vinegar and seasoning to the potatoes while they are still warm. This helps them absorb more flavor.
- Whisk the dressing properly: Slowly add olive oil while whisking to make a smooth dressing. This keeps the oil and vinegar from separating.
- Use fresh herbs: Fresh dill and parsley give the best flavor. Dried herbs won’t have the same bright taste.
- Let it sit before serving: The longer the salad sits, the better it tastes. Let it rest for at least 30 minutes to soak in the flavors.
How To Store & Reheat Leftovers
- Refrigerate: Put leftover french potato saladin an airtight container. Store in the fridge for up to 4 days. Stir before serving.
- Reheating: Reheat leftover french potato salad by warming them in a skillet over low heat for 3-5 minutes or in the microwave for 30-second intervals, stirring in between. Add a splash of olive oil or vinegar if needed.
Nutrition Fact
Serving Size: 1 cup (approximately 150 grams)
- Calories: 170
- Total Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 500mg
- Total Carbohydrate: 12g
- Dietary Fiber: 2g
- Sugars: 1g
- Protein: 2g
More Julia Child Recipes:
Julia Child French Potato Salad
Description
This delicious French Potato Salad, inspired by Julia Child, is a light and flavorful side dish perfect for any meal. Made with tender potatoes, a tangy mustard dressing, and fresh herbs, it’s simple yet packed with flavor. Enjoy it warm or chilled, and customize it with ingredients you have on hand for a quick and easy dish!
Ingredients
Potatoes & Vegetables:
Dressing:
Instructions
- Prepare the potatoes: Rinse and scrub the potatoes, then slice them into 1/4-inch rounds. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil, then reduce the heat and simmer for 10-15 minutes until the potatoes are tender and easily pierced with a knife.
- Drain and season: Drain the cooked potatoes and rinse them with cool water. Let them dry slightly, then transfer to a large serving bowl. Season with a pinch of salt, black pepper, and apple cider vinegar. Set aside.
- Make the dressing: In a small bowl, whisk together mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar. While whisking, slowly stream in the olive oil until the dressing emulsifies. Stir in the fresh dill. Taste and adjust seasoning if needed.
- Assemble the salad: Pour the dressing over the potatoes, then add the diced green onion and parsley (if using). Gently toss to combine, ensuring all potatoes are coated. Taste and adjust salt and pepper if needed.
- Serve & store: Serve warm, at room temperature, or chilled. This salad develops more flavor as it sits. Store leftovers in an airtight container in the refrigerator for up to 4 days (not freezer-friendly).
Notes
- Cook the potatoes just right: Boil the potatoes until they are tender but not mushy. If they are too firm, they will be waxy; if overcooked, they will fall apart.
- Dress while warm: Add vinegar and seasoning to the potatoes while they are still warm. This helps them absorb more flavor.
- Whisk the dressing properly: Slowly add olive oil while whisking to make a smooth dressing. This keeps the oil and vinegar from separating.
- Use fresh herbs: Fresh dill and parsley give the best flavor. Dried herbs won’t have the same bright taste.
- Let it sit before serving: The longer the salad sits, the better it tastes. Let it rest for at least 30 minutes to soak in the flavors.
Julia Child French Potato Salad
