Classic French potato salad

2 - 3
PersonalPoints™ per serving
Total Time
1 hr 2 min
12 min
25 min
After one bite of this herby French-style potato salad, this dish may very well replace the classic mayo-based one at your next potluck or cookout. It's pure genius tossing still-warm cooked potatoes with stock or vinegar. This technique makes it easy for the potatoes to absorb the liquid, flavoring them all the way through. Cooking the potatoes whole, then cutting them into chunks afterwards ensures they’ll cook evenly. Serve immediately warm or make it ahead, refrigerate and enjoy cold. Pair it with any lean roast or grilled meat like chicken, pork, or fish. To boost the veggies on your plate, add some non-starchy ones like zucchini or asparagus.


Uncooked Yukon gold potato(es)

1½ pound(s), 6 (1/4-pound), peeled

Champagne vinegar

2 Tbsp

Fresh parsley

cup(s), or up to 1/2 cup parsley, dill, and basil, chopped

Uncooked scallion(s)

2 medium, finely chopped

Uncooked shallot(s)

cup(s), (1 large), finely chopped

Extra virgin olive oil

2 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp, or to taste


  1. Combine potatoes with enough salted water to cover by 1 inch in medium saucepan and bring to boil. Reduce heat and simmer, covered, until potatoes are tender, about 20 minutes. Drain and let cool about 5 minutes. Cut potatoes into 3/4-inch chunks and transfer to serving bowl.
  2. Sprinkle vinegar over warm potatoes and gently toss to coat. Let stand 5 minutes, tossing once or twice. Add herbs, scallions, shallot, oil, salt, and pepper and gently toss until mixed well. Let stand about 10 minutes. Serve warm or at room temperature.
  3. Per serving: generous 3/4 cup