This French potato salad recipe, or Pommes de Terre à l'Huile in French, is so simple to make and delicious. It is dressed with a heavenly Tarragon Vinaigrette Dressing and served warm in France. Good quality waxy potatoes are needed for this salad, and some wonderfully fragrant fresh herbs.
About This French Potato Salad Recipe
Traditional French potato salad is different from the type prepared and eaten in North America.
There are no bowls of cooked chunky potatoes smothered in mayonnaise with onions or other vegetable add-ins on the French dining table.
The potato salad made in France is a lightly dressed dish of cooked potatoes, sliced into circles, with a perfectly flavored vinaigrette.
Another difference is that this salad is served warm in France, and generally it is served cold across the pond. But you can chill this recipe and serve it cold if you prefer.
Find more help with salads with my unsurpassed guide to salad making and different types of salads to make.
There are many delicious French potato recipes for dinner as a main meal or a side dish; try them too!
Potato Tips
- Potatoes should be kept in a cool, dark place, and if there are any shoots on them, throw them out if the potato is soft.
- But if it is still firm, cut it out to the root.
- If they are going green, throw them away, or if it is just a little green, cut it away and eat the white part only.
Try More Potato Recipes
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
French Potato Salad Recipe With Tarragon Vinaigrette Dressing
Ingredients
- 2 lb Waxy potatoes red potatoes, fingerlings, new or baby nugget potato, yukon gold or other yellow potatoes
Tarragon Vinaigrette Dressing
- 4 tbsps tarragon vinegar or red or white wine vinegar
- ⅔ cup olive oil or avocado oil
- 2 tbsps spring onion or chives chopped, optional
- 1 tablespoon fresh tarragon chopped
- 1 tablespoon fresh parsley chopped
Instructions
- Scrub the potatoes.
- Boil in their jackets in salted water until just tender, cooking time will vary depending on the size of the potatoes.
- Drain and leave to cool just a little.
- Cut into ¼ inch slices.
- Make the dressing by mixing the oil and vinegar, together.
- Add the spring onions/chives, and stir well.
- Then add the tarragon and parsley, and stir.
- Toss lightly with the hot potatoes.
- Truly scrumptious!
Notes
- Potatoes should be kept in a cool dark place and if there are any shoots on them throw them out if the potato is soft.
- But if it is still firm, cut them out to the root.
- If they are going green, throw them away or if it is just a little green, cut it away and eat the white part only.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.