This simple potato salad is inspired by one we tried while in Austin. The potato salads I’m used to having are typically dressed with a mayo sauce, making them thicker and more indulgent. But I loved the tangy, light quality of a potato salad dressed in an herb-infused vinaigrette instead.
I later discovered that this is more of a French style of preparing potato salad. I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more.
This 10-ingredient, 30-minute recipe starts with thinly sliced baby potatoes (we enjoyed a mix of gold and red) boiled until just tender. They’re then seasoned with salt, pepper, and a dash of apple cider vinegar for a layer of flavor.
The dressing is a simple garlicky mustard vinaigrette with both red wine vinegar and apple cider vinegar. We found that the combination of these two provide the perfect amount and quality of acidity. Fresh herbs add even more earthy flavor, while olive oil helps create a creamy texture. Swoon.
Once the dressing is prepared, all that’s left to do is add fresh chopped herbs and green onion to the boiled potatoes and combine.
This potato salad can be enjoyed warm, at room temperature, and even chilled – our favorite being room temperature.
We hope you love this elegant potato salad. It’s:
& Utterly delicious
This would make the perfect side to go alongside grill-friendly dishes like Smoky BBQ Black Bean Burgers, Jerk-Style Grilled Eggplant, and Grilled Veggie Skewers. It would also pair well with our Vegan ‘Pulled Pork’ Sandwich, Grilled Corn with Sriracha Aioli, and Garlicky Kale Salad with Crispy Chickpeas.
Into potato salad? Be sure to check our Classic Simple Vegan Potato Salad, Butternut Squash Potato Salad, as well as our Sweet Potato Avocado Salad and Sweet Potato Chickpea Salad.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Simple French-Style Potato Salad
POTATOES + VEGETABLES
- 2 pounds baby yellow potatoes (we used half yellow, half red)
- 1 Pinch sea salt and black pepper
- 1 Tbsp apple cider vinegar
- 1 cup diced green onion
- 1/4 cup fresh chopped parsley (optional)
- 2 1/2 Tbsp spicy brown mustard (or dijon mustard)
- 3 cloves garlic, minced
- 1/4 tsp each sea salt and black pepper (plus more to taste)
- 3 Tbsp red wine vinegar (or white wine vinegar)
- 1 Tbsp apple cider vinegar
- 3 Tbsp good olive oil (if avoiding oil, see notes*)
- 1/4 cup fresh chopped dill
- Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
- Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
- While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more.
- Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
- Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
- Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.
*Recipe as written makes approximately 7 cups potato salad.
*Adapted from Ina Garten.
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