French Potato Salad

This mayonnaise-free French Potato Salad is made with a fresh herby vinaigrette. It’s so delicious, it will blow your mind!

When I think of American BBQs, potlucks, or picnics, I think of potato salads as one of the quintessential sides. Traditionally potato salad is made with a hardboiled egg and mayonnaise base, sometimes with some chopped up pickles too. Don’t get me wrong. Mayonnaise based potato salads are delightful but sometimes a vinaigrette dressing is really refreshing.

I really enjoy French Potato Salad when I’m in the mood for a lighter meal or if I’m serving a main dish that has a higher fat content, such as BBQ Ribs. The herby red wine vinaigrette helps break up some of the greasiness. Vinaigrettes also act as a palate cleaner to make a meal more refreshing.

INGREDIENTS TO MAKE FRENCH POTATO SALAD

• Yukon Gold baby potatoes or Red baby potatoes
• Red wine vinegar
• Olive oil
• Shallot or Red onion
• Fresh chives
• Fresh parsley
• Capers
• Whole-grain mustard
• Salt
• Ground black pepper

WHICH POTATOES MAKE THE BEST POTATO SALAD?

Waxy or starchy potatoes? Does it really matter? Yes…The type of potatoes you choose to make your Potato Salad with will make a difference in the texture of your salad. Potatoes according to their texture can are divided into three categories.

• Starchy: Russets and Idahos are the most common type of starchy potatoes and are tricky when used in potato salads. When boiled, they can easily fall apart and become mealy. Due to their high starch content, they are perfect to soak up maximum flavor. If you decide to use them, it’s very important not to over cook them and dress the potatoes when cooled.
• All-Purpose: Yukon Golds are the most common in-between potatoes. They have more starch than waxy potatoes and are great for any type of potato salad.
• Waxy: Red, Fingerling, or New potatoes are the most common types of waxy potatoes. They have the least amount of starch and will hold their shapes when boiled. Waxy or All-Purpose potatoes are the best choices for potato salad, especially vinaigrette based potato salads.

HOW TO MAKE FRENCH POTATO SALAD

• Bring a large pot of water to a boil.
• Add salt, cover, and simmer until potatoes are tender, about 20-25 minutes; drain.
• Cut into bite-size pieces and add to a medium or large bowl.
• While potatoes, are cooking make the French Vinaigrette.
• In a small bowl, whisk together all the vinaigrette ingredients.
• Pour the dressing over the warm cut potatoes and gently toss.
• Serve warm, at room temperature, or chilled.
• Refrigerate in an airtight container for up to 4 days.