French Style Potato Salad

Appies & Snacks, Recipes, Salads

French Style Vinaigrette Potato Salad

This French Style Potato Salad makes for a perfect side dish… any time of year! It’s light and refreshing and has just the right amount of zip. And with fresh baby potatoes bursting out of our garden as I type, there’s a 100% chance of me making it this week.

French Style Potato Salad

Dare I say it but summer is almost over (insert tears). Mind you, with how nice the weather is here in Kelowna I’m having a hard time believing it!  We just sent Charlie off to school today – grade 2 already!? I’m not prepared to think about fall yet, and as a way of showing my denial, you’ll find me in the kitchen whipping up summer recipes on repeat. While potato salad may be associated with summer picnics I find myself making this salad long after the barbecue has been put away for the season.

We were torn between two potato salads a couple months ago and ultimately the Creamy Dill Potato Salad won the panel over (aka my family) and made it onto the blog. Fast forward to now and we’re still thinking about how delicious this vinaigrette version is. It’s oh-so-simple to make and can be whipped up ahead of time and kept in the fridge until ready to serve.

I love how the flavours come together in this simple vinaigrette of olive oil, lemon juice, red wine vinegar, and Dijon mustard. The sliced green onion and radish add extra pops of flavour and colour because let’s be honest, potatoes aren’t the most colourful in the world of veggies.

We grew potatoes this year in our garden (actually, we didn’t have room right in our garden so planted them along the fence line in the back – let’s just say they are hearty!).  We are just pulling them out of the ground right now and they are soooo beautiful!  Am I the only one who calls my potatoes beautiful or do I just need to get out more?

Are potatoes healthy?

Potatoes get a bad rap in the nutrition world, but they totally don’t deserve it.  Yes, they are high in carbs and yes, if you fry them in heaps of oil they don’t exactly qualify as health food.  BUT, they are inexpensive and are rich in potassium (more than a banana), vitamin B6 and vitamin C.

Is all of the nutrition in the skin of the potato?

And just to clear the air, have you ever heard that all of the nutrients are in the skin of a potato?  The answer is… not true.  While most of the fibre (over 50%) is in the skin of the potato, the majority of the nutrients are distributed within the whole potato.

If you’re looking for some dishes to serve with this French Style Potato Salad try these Grilled Vegetable Skewers, Cedar Plank Salmon Burgers, or the Portobello Mushroom Steaks. And for dessert might I suggest something a little sweet like this Raspberry Blender Frozen Yogurt or this gorgeous Fresh Apricot Cream Pie (vegan) that I made for Jillian last year?

French Style Potato Salad

This make-ahead potato salad is light and refreshing and a great addition to a summer picnic or your next family meal!  This serves 6-8 people as a side dish.

Course Appetizer, Salad
Cuisine French
Keyword Potato, salad, Vinaigrette
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Fraîche Nutrition

Ingredients

  • 3 pounds potatoes (thin skinned variety) (cut in 1-2" chunks))
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons grainy Dijon mustard
  • 2 celery stalks (diced)
  • 1/4 cup dill or parsley (chopped, lightly packed)
  • 1/2 teaspoon salt (or to taste)
  • fresh ground pepper (to taste)
  • 1/3 cup green onion (sliced)
  • 2-3 radishes (thinly sliced)

Instructions

  1. Bring a large pot of salted water to a boil on the stove. Add the potatoes and cook until tender, around 10-15 minutes. Drain in a colander, rinse with cold water and let cool until room temperature.

  2. In a small jar, combine the olive oil, lemon juice, red wine vinegar, grainy Dijon mustard, and salt and shake to combine.

  3. Pour the dressing over the potatoes, add the celery and dill (or parsley) and gently toss until combined.  Season with salt and pepper to taste. Top with green onions and radishes to garnish.  Serve immediately or refrigerate (covered) up to 3 days.

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