French Potato Salad
Updated May 6, 2024
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 1 hour 20 minutes, plus cooling time
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 15 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
2 ½ to 3 pounds yellow-fleshed potatoes, such as Yukon Gold
Salt and black pepper
3 tablespoons red wine vinegar
1 tablespoon Dijon mustard
6 tablespoons fruity extra-virgin olive oil, plus more as needed
1 tablespoon tarragon leaves
1 tablespoon snipped chives
Nutritional analysis per serving
37 grams carbs; 286 calories; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 5 grams fiber; 542 milligrams sodium; 5 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put potatoes in a large pot, cover with water, salt generously and bring to a boil over high heat. Reduce heat to a brisk simmer. Cook for about 30 minutes, until cooked through but firm. (Test with a skewer or paring knife.) Drain.
- Step 2
Holding each potato in a paper towel or tea towel to keep from burning your fingers, peel the thin skins while still warm with a paring knife (they come away easily). Cut peeled potatoes into thick slices (about ⅜ inch) and place in a large low bowl.
- Step 3
In a small bowl, add vinegar and mustard, stirring to dissolve. Whisk in olive oil and season to taste with salt and pepper. Pour over warm sliced potatoes and very gently and briefly toss with hands, taking care not to break the slices. Sprinkle with a little salt and leave to cool at room temperature.
- Step 4
When potatoes have cooled, add tarragon leaves and chives (save some of the herbs for garnish) and very gently toss again. Taste, adjust for salt and toss one more time. The salad should be fairly oily; drizzle with a little more oil if necessary. Serve at room temperature, sprinkled with reserved herbs.
Private Notes
Comments
Don’t peel the potatoes after they are cooked: slice and lay them on a platter, sprinkle with dry white vermouth like Dolin or Noilly Pratt, and then sprinkle with a shallot that has been finely minced. Once the vermouth is absorbed and the shallot has softened from the heat of the potatoes, proceed as instructed with the exception of using champagne vinegar instead of red wine vinegar.
I cut the potatoes, with the skin on, into roughly one-inch cubes and zap them in the microwave, stirring them a few times. Then add dressing, seasoning, etc. This method is so much easier and also saves water. I can’t taste the difference, especially if it is stored in the refrigerator overnight and then brought back to cool room temperature.
The peel is very nutritive, with several vitamins and most of the potatoe fiber. I also like its taste so why peel them.
I used a bag of baby Yukon gold potatoes. Mix the vinegar, Dijon mustard and olive oil. Per other suggestions, I diced some onions and celery and added that to the vinegar while the potatoes cooked. I cut my baby potatoes into “wedges” as that worked better for the baby size. Sadly I didn’t have any fresh or dried tarragon or chives, so I used parsley and 1/4 tsp of crushed fennel seeds for the licorice flavor (thought about anise seed, but fennel seeds is more earthy and mild like tarragon). Worked well.
Can the tarragon be a dried version or does it have to be fresh?
Made this to rave reviews for a holiday party. Sadly couldn't get fresh tarragon and chives which I love so subbed in dill and Italian parsley (a handful of each) which worked great. Used tarragon Dijon mustard. All other ingredients the same. The dressing amount was perfect for 3 pounds of yellow medium sized Dutch potatoes. Sliced them in thick slices after cooking and left the skin on. I will definitely make this again. So delicious and light! I too do not like mayonnaise and this was a revelation as a potato salad.