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Photo of Classic French potato salad by WW

Classic French potato salad

3
Points®
Total Time
1 hr
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
It’s pure genius tossing still-warm cooked potatoes with a liquid such as stock or vinegar. This technique makes it easy for the potatoes to absorb it, flavoring them all the way through.

Ingredients

Uncooked Yukon gold potato

1½ pound(s), 6 (1/4-lb) potatoes, peeled

Champagne vinegar

2 Tbsp

Fresh parsley

½ cup(s), chopped (or a mix of herbs such as parsley, dill, and basil)

Scallions

2 medium, finely chopped

Shallot

⅓ cup(s), chopped, finely chopped (1 large shallot)

Extra virgin olive oil

2 Tbsp

Table salt

¾ tsp

Black pepper

¼ tsp, or to taste

Instructions

  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. Serving size: generous 3/4 cup

Notes

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.

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