📝 About This Recipe
Unlike its creamy American cousin, this classic French Salade de Pommes de Terre is a sophisticated celebration of texture and bright, herbal flavors. Waxy potatoes are bathed in dry white wine while still warm, allowing them to absorb deep aromatics before being tossed in a zesty champagne vinaigrette. It is an elegant, dairy-free side dish that brings the effortless charm of a Parisian bistro right to your summer table.
🥗 Ingredients
The Potatoes
- 2.5 pounds Yukon Gold or Red Bliss potatoes (scrubbed and cut into 1/2-inch thick rounds or bite-sized chunks)
- 2 tablespoons Kosher salt (for the boiling water)
- 3 tablespoons Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
The Champagne Vinaigrette
- 2 tablespoons Champagne vinegar (can substitute with white wine vinegar)
- 1 tablespoon Dijon mustard (smooth, high-quality French mustard)
- 1/2 cup Extra-virgin olive oil (fruity and mild)
- 1 large Shallot (very finely minced)
- 1/2 teaspoon Fine sea salt (adjust to taste)
- 1/4 teaspoon Freshly cracked black pepper (to taste)
Fresh Herbs and Aromatics
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 2 tablespoons Fresh chives (thinly sliced into rounds)
- 1 tablespoon Fresh tarragon (leaves minced; adds a classic anise note)
- 1 tablespoon Capers (drained and rinsed)
👨🍳 Instructions
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1
Place the scrubbed and sliced potatoes in a large pot and cover with cold water by at least an inch. Adding potatoes to cold water ensures even cooking from the center to the skin.
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2
Add the 2 tablespoons of kosher salt to the water. Bring to a boil over high heat, then reduce to a simmer.
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3
Cook the potatoes for 10-12 minutes. Check for doneness by piercing a potato with a paring knife; it should slide in easily with no resistance, but the potato should not be falling apart.
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4
While the potatoes cook, prepare the vinaigrette. In a small bowl, whisk together the minced shallot, champagne vinegar, Dijon mustard, sea salt, and black pepper.
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5
Slowly drizzle in the olive oil while whisking constantly to create a smooth, emulsified dressing. Set aside to let the shallots macerate.
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6
Once the potatoes are done, drain them thoroughly in a colander. Let them sit for 1-2 minutes so the excess steam evaporates, but do not let them cool completely.
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7
Transfer the warm potatoes to a large mixing bowl. Drizzle the 3 tablespoons of dry white wine over the potatoes and toss very gently with a silicone spatula.
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8
Allow the potatoes to sit for 5 minutes. The warmth causes the starch to absorb the wine, which seasons the potato from the inside out.
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9
Pour about two-thirds of the vinaigrette over the warm potatoes. Toss gently to coat, being careful not to break the slices.
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10
Let the salad sit for another 10 minutes at room temperature. As the potatoes cool, they will soak up the dressing.
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11
Fold in the chopped parsley, chives, tarragon, and capers. Adding herbs at the end preserves their vibrant green color and fresh flavor.
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12
Taste and add the remaining vinaigrette if the salad looks dry. Season with additional salt or pepper if needed.
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13
Serve warm or at room temperature for the best flavor profile. If making ahead, bring to room temperature before serving as the oil will solidify in the fridge.
💡 Chef's Tips
Always start your potatoes in cold water to ensure the outsides don't turn to mush before the insides are cooked. The secret to authentic French potato salad is seasoning the potatoes while they are hot; cold potatoes will not absorb the wine or dressing. Use waxy potato varieties like Yukon Gold or Fingerlings because they hold their shape much better than starchy Russets. If you don't have champagne vinegar, a high-quality white wine vinegar or even lemon juice is a great substitute. Avoid over-mixing; use a gentle folding motion to keep the potato slices intact for a beautiful presentation.
🍽️ Serving Suggestions
Pair with a crisp glass of chilled Rosé or a dry Sauvignon Blanc. Serve alongside grilled steak frites or a classic roasted chicken for a complete French bistro meal. This salad is a perfect accompaniment to a Niçoise-style platter with soft-boiled eggs and green beans. Pack it for a sophisticated picnic with a crusty baguette and a wedge of Brie cheese. Top with a few shavings of hard radish or some smoked trout for an elevated lunch.