Classic French-Style Potato Salad Recipe
This Classic French-Style Potato Salad is a vibrant and tangy side dish featuring tender small potatoes tossed in a mustard vinaigrette with fresh dill, shallots, and crunchy cornichons. Perfect served warm or chilled, this salad showcases a harmonious blend of flavors typical of French cuisine and makes an excellent accompaniment for grilled meats or picnics.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: French
Ingredients
Potatoes
- 1.5 lbs (680 g) small potatoes (gold, red-skinned or a mix)
- 1 tbsp salt
Vinaigrette & Flavorings
- 2 tbsp (30 ml) Extra Virgin Olive Oil
- 1 tbsp (15 ml) red wine vinegar
- 1 tbsp Dijon mustard
- 1 tbsp grainy mustard
- 1 tsp salt
- ¼ tsp freshly ground black pepper
- 4 tbsp fresh dill, chopped
- 1 shallot, peeled and diced
- 5-6 cornichons (or dill pickles), diced
- 1 tbsp (15 ml) cornichon juice
Instructions
- Cook the Potatoes: Slice the small potatoes in half, or into quarters if larger. Place them in a large pot and cover with water by about 1 inch. Add 1 tablespoon of salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer for about 15 minutes, until the potatoes are tender when pierced with a knife. Drain in a colander and rinse under cold water to cool slightly; potatoes should remain warm.
- Prepare the Vinaigrette: In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper vigorously to emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of chopped fresh dill, diced shallot, diced cornichons, and cornichon juice. Mix well to combine all flavors.
- Toss Potatoes with Vinaigrette: Add the warm potatoes to the bowl of vinaigrette. Gently toss to coat the potatoes evenly with the dressing. Taste and adjust seasoning if needed.
- Serve: Serve the potato salad warm or chilled. Just before serving, sprinkle with the remaining 1 tablespoon of freshly chopped dill for a fresh herb finish.
Notes
- Using small potatoes helps them cook evenly and hold their shape well in the salad.
- For best flavor, serve the salad warm or at room temperature so the potatoes absorb the vinaigrette.
- Straight from the fridge, the salad will be more firm and tangy; let it sit slightly before serving if chilled.
- Cornichon juice adds a nice extra tang and depth to the dressing but can be substituted with additional red wine vinegar if unavailable.
- For a variation, add chopped fresh parsley or chives along with the dill.
