Ina Garten French Potato Salad

Ina Garten French potato salad turns small red and white potatoes, a Dijon vinaigrette and fresh dill, parsley and basil into a creamy, mayo-free side dish in 45 minutes. This easy make-ahead potato salad fits summer cookouts, picnics and Sunday dinners, and it tastes just as good warm as it does at room temperature.

Toss the potatoes with the wine and chicken stock while they are still warm, because that is when they soak up the liquid. Wait until they cool and the flavor stays on the surface instead of going into the potato.

Ina Garten built this version on Julia Child's idea of potatoes with green herbs and a sharp vinaigrette instead of mayonnaise, and it comes from The Barefoot Contessa Cookbook (1999). She loves it most in early autumn when freshly dug potatoes are sweet and creamy, and she dresses it up into a summer lunch with Provençal extras.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten French Potato Salad

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Course: SaladCuisine: American, FrenchDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

330

kcal

Tender potatoes drink up white wine and chicken stock while warm, then get coated in a silky mustard vinaigrette and a handful of fresh herbs. The result is a creamy, tangy salad that never feels heavy.

Ingredients

• 1 pound small white boiling potatoes
  

• 1 pound small red boiling potatoes
  

• 2 tablespoons good dry white wine
  

• 2 tablespoons chicken stock
  

• 3 tablespoons champagne vinegar
  

• 1/2 teaspoon Dijon mustard
  

• 2 teaspoons kosher salt
  

• 3/4 teaspoon freshly ground black pepper
  

• 10 tablespoons good olive oil
  

• 1/4 cup minced scallions (white and green parts)
  

• 2 tablespoons minced fresh dill
  

• 2 tablespoons minced flat-leaf parsley
  

• 2 tablespoons chiffonade of fresh basil leaves
  

Directions

• Boil the potatoes: Drop 1 pound small white potatoes and 1 pound small red potatoes into a large pot of boiling salted water. Cook for 20 to 30 minutes until they are just cooked through.
• Steam the potatoes: Drain the potatoes in a colander and lay a towel over them. Let them steam for 10 more minutes, so they finish cooking gently and dry out.
• Cut and soak: As soon as you can handle them, cut the potatoes in half, or into quarters if they are larger, and put them in a medium bowl. Toss gently with 2 tablespoons dry white wine and 2 tablespoons chicken stock, then let the liquids soak into the warm potatoes.
• Make the vinaigrette: Whisk 3 tablespoons champagne vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Slowly whisk in 10 tablespoons olive oil until the dressing turns into a smooth emulsion.
• Add the herbs: Pour the vinaigrette over the potatoes, then add 1/4 cup minced scallions, 2 tablespoons minced dill, 2 tablespoons minced parsley and 2 tablespoons basil chiffonade. Sprinkle in 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
• Toss and serve: Toss everything gently so the potatoes stay whole and every piece gets coated. Serve warm or at room temperature.

Tools for this recipe

• OXO 5-quart stainless steel colander, OXO 11-inch balloon whisk, Pyrex 3-piece glass mixing bowl set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Why should the white and red potatoes be the same size?

Ina Garten says to pick potatoes of similar sizes so they cook in the same amount of time. If one is bigger, it stays hard in the middle while the smaller ones turn mushy.

Can I use water or broth instead of white wine?

Yes, use another 2 tablespoons of chicken stock, or a splash of extra vinegar if you want some acidity. You will lose a little of the wine's depth, but the potatoes still soak up the liquid just fine.

Can I make French potato salad ahead of time?

You can make it a few hours ahead and keep it covered at room temperature. If you chill it, take it out about 30 minutes before serving, because cold olive oil dulls the flavor and turns the dressing a bit thick.

How long do the leftovers keep?

Keep leftovers in an airtight container in the fridge for up to 3 days. The herbs lose some of their fresh color over time, so a handful of fresh dill or parsley on top helps it look good again.

What is the most common mistake with this salad?

Letting the potatoes cool before they meet the wine and stock is the big one, because cold potatoes do not absorb the liquid. Overcooking them is the other, since they fall apart when you toss them with the dressing.