I have this thing about potato salads. And not just any old potato salad. I’m talking about the kind of potato salad that shows up at family picnics or lazy summer potlucks. You know, the ones swimming in mayonnaise with bits of hard-boiled eggs floating around. They have their charm, sure, but I always craved something a little more… sophisticated. Something that feels special but doesn’t take forever to whip up. Enter: Ina Garten’s French Potato Salad.
I remember the first time I tried Ina’s recipe. It was one of those lazy Sunday afternoons where cooking felt more like a therapeutic exercise than a chore. I was leafing through an old cookbook of hers when this recipe caught my eye. The idea of a French Potato Salad – no mayo, just a beautiful vinaigrette dressing – sounded like a dream. Fresh, flavorful, and a little bit fancy.
It felt like the perfect dish to serve at a casual dinner party I was hosting for a few friends. And let me tell you, when I placed that bowl of golden, herb-speckled potatoes on the table, it was love at first bite. People went back for seconds, even thirds. And when they asked me for the recipe, I couldn’t help but feel a little smug sharing that it was one of the Best Ina Garten Recipes. From that day on, it became my go-to whenever I wanted to impress without breaking a sweat.
Since then, I’ve made it more times than I can count. Whether it’s a breezy Summer Potato Salad for a backyard BBQ or an elegant side for Thanksgiving dinner, this French Potato Salad just works. Every. Single. Time.
Why You’ll Love This Dish
- No Mayo, Just Flavor: Unlike Classic Potato Salad recipes drowning in mayonnaise, Ina Garten’s French Potato Salad gets its magic from a tangy, herbaceous vinaigrette. It feels light, fresh, and perfectly balanced.
- Perfect for Any Occasion: Whether you’re planning a casual picnic, looking for Potluck Dishes that impress, or even brainstorming Ina Garten Thanksgiving Recipes, this dish fits right in. It’s a versatile showstopper.
- Easy to Make: Even if you’re not exactly Julia Child in the kitchen, this recipe is ridiculously simple to pull off. Just boil, dress, and serve. It takes barely 20 minutes from start to finish.
- Serve It Warm or Cold: It’s one of those beauties that’s just as delicious as a Cold Potato Salad as it is when served warm. Room temperature works too, so it’s as low-maintenance as it gets.
- Healthy-ish: With olive oil, fresh herbs, and Dijon mustard making up the dressing, you can enjoy this Fried Potato Salad alternative without feeling weighed down.
- Customizable: You can easily toss in other fresh herbs, throw in some crispy bacon bits, or even top it with grilled veggies. Whatever floats your potato-loving boat.
- Ideal Make-Ahead Dish: It actually tastes better as it sits. So, make it ahead of time, let those flavors marry, and you’ll be rewarded with something seriously delicious.
Ingredients for the Ina Garten’s French Potato Salad Recipe
Potatoes:
- 3 pounds small Yukon Gold potatoes
- 2 tablespoons salt (for boiling water)
Dressing:
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 3 tablespoons champagne vinegar
- 1/2 cup olive oil
- 1 tablespoon Dijon mustard
- Salt and freshly ground black pepper (to taste)
Fresh Herbs:
- 1/4 cup minced scallions (white and green parts)
- 2 tablespoons minced fresh dill
- 2 tablespoons minced fresh parsley
- 2 tablespoons minced fresh basil
Equipment Needed:
- Large pot
- Colander
- Mixing bowl
- Whisk
- Knife and cutting board
Cooking Instructions for the Ina Garten’s French Potato Salad Recipe
- Boil the Potatoes: Fill a large pot with water and add the salt. Bring it to a boil, then add the potatoes. Cook for about 15 minutes, or until the potatoes are just tender when pierced with a fork. Drain the potatoes in a colander and allow them to cool slightly.
- Slice the Potatoes: When the potatoes are cool enough to handle but still warm, slice them into 1/4-inch thick rounds. The warmth helps them absorb the vinaigrette better.
- Make the Dressing: In a small mixing bowl, whisk together the white wine, chicken stock, champagne vinegar, olive oil, Dijon mustard, salt, and pepper until well combined.
- Dress the Potatoes: Place the sliced potatoes in a large mixing bowl. Pour the dressing over the warm potatoes and toss gently to coat. Let them sit for at least 10 minutes to absorb the flavors.
- Add the Herbs: Sprinkle the scallions, dill, parsley, and basil over the potatoes. Toss again to combine. Taste and adjust seasoning if necessary.
- Serve: You can serve this salad warm, at room temperature, or even chilled. It’s fantastic with grilled chicken, roasted veggies, or all on its own.
Notes
- Alternative Ingredients: If you can’t find champagne vinegar, white wine vinegar works just fine.
- Make It a Meal: Toss in some crisped bacon bits, roasted red peppers, or even seared salmon to turn this salad into a hearty main course.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to three days. The flavors get even better with time.
- Potato Choices: While Yukon Gold potatoes are best for this recipe, you can use fingerling potatoes or red potatoes if that’s what you have on hand.
- Serving Suggestions: This dish pairs beautifully with roasted chicken, grilled fish, or even a simple green salad.
- Flavor Boost: For an extra kick, sprinkle in some capers or add a splash of lemon juice to the dressing.
Macronutrients Count Per Serving
- Calories: 280
- Protein: 4g
- Carbohydrates: 35g
- Fat: 14g
- Fiber: 4g
- Sugar: 2g
- Sodium: 380mg
Pro Tips for the Recipe
- Use Warm Potatoes: Always dress the potatoes while they’re still warm. This helps them soak up all that delicious vinaigrette, making every bite flavorful.
- Don’t Overcook the Potatoes: Keep an eye on them while boiling. You want them tender but still firm enough to hold their shape once sliced.
- Make It Ahead: This salad tastes even better the next day. Prepare it ahead and let the flavors meld in the fridge.
- Try Different Herbs: If you’re out of a specific herb, don’t panic. Tarragon, chives, or even thyme can work beautifully.
- Add Texture: For a little crunch, sprinkle some toasted pine nuts or crispy bacon bits over the top before serving.
- Amp Up the Flavor: A squeeze of lemon juice or a sprinkle of flaky sea salt just before serving can elevate the dish to the next level.
FAQs & Common Curiosities
- What Can I Serve With This Salad?
This French Potato Salad pairs beautifully with roasted chicken, grilled fish, or even a simple green salad. It’s also a fantastic side dish for picnics and potlucks. - Can I Make This Salad Ahead of Time?
Absolutely! This salad gets better the longer it sits. Store it in the fridge and bring it to room temperature before serving. - How Can I Make This Recipe Even Easier?
Skip the fresh herbs and use dried herbs if you’re in a pinch. The flavor won’t be as vibrant, but it’ll still be tasty. - Can I Use Different Potatoes?
Yes, but stick to waxy varieties like red potatoes or fingerling potatoes. They hold their shape best. - What’s the Best Way to Store Leftovers?
Store in an airtight container in the fridge for up to three days. The flavors will continue to develop, making it even tastier the next day.
Final Thoughts: Parting Bites
So, there you have it—Ina Garten’s French Potato Salad, the potato salad that made me believe there’s so much more to this classic dish than just mayo and eggs. Whether you’re serving it up as a quick lunch or a side dish for a fancy dinner party, this recipe has a way of making everything feel just a little more special. Trust me, it’s the perfect balance of simplicity and elegance. And once you try it, you’ll never look at potato salad the same way again.
