I’m so excited to share two of my absolute favorite easy French potato salad recipes with you today! These are perfect for any meal, whether you need a quick side dish or something fresh for a gathering. I love how simple they are to put together, but they taste like you spent hours in the kitchen.
Both recipes focus on fresh ingredients and bright, tangy dressings, moving away from heavy mayonnaise. You’ll find one classic French potato salad and a lovely variation that adds crisp green beans. Get ready to enjoy some truly simple and delicious food!
Jump to Recipe:
Easy French Potato And Green Bean Salad Recipe
This light and fresh French potato and green bean salad is a fantastic side dish. I love making it for picnics or a simple dinner; it always gets rave reviews because it’s so bright and flavorful.
Key Ingredients & Tips
- Potatoes: Use waxy potatoes like Yukon Golds or new potatoes. They hold their shape better when cooked and tossed, which is great for salads.
- Green Beans: Cook your green beans until they are crisp-tender. This means they are cooked through but still have a nice snap to them.
- Dressing: The tangy Dijon vinaigrette is key. Add it to the warm potatoes; they will soak up all the delicious flavors better.
- Fresh Herbs: Don’t skip the fresh parsley or chives. They add a bright finish and a lovely freshness to the whole dish.
What You Need
- 1.5 lbs waxy potatoes (like Yukon Gold or new potatoes), unpeeled, cut into 1-inch pieces
- 8 oz fresh green beans, trimmed
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 shallot, finely minced
- 2 tbsp fresh parsley, chopped
- Salt and freshly ground black pepper to taste
⏱️ Time: 35 minutes🍽️ Yields: 4-6 servings
How to Make It
Step 1: Cook Potatoes
Place the cut potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain well.
Step 2: Prepare Green Beans
While the potatoes are cooking, bring a separate pot of salted water to a boil. Add the trimmed green beans and cook for 3-5 minutes until they are crisp-tender. Immediately drain and plunge into an ice bath to stop the cooking, then drain again.
Step 3: Make Dressing
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced shallot, salt, and pepper. Taste and adjust seasonings as needed.
Step 4: Combine Ingredients
In a large bowl, gently combine the warm drained potatoes and the green beans. Pour the dressing over the potato mixture and toss gently until everything is well coated. Stir in the fresh parsley.
📝 Final Note
This salad is delicious served warm or at room temperature. The flavors truly shine when it’s not chilled too much.
Easy French Potato Salad Recipe
This classic French potato salad recipe is simple and satisfying. It’s dressed with a light vinaigrette instead of heavy mayo, which makes it wonderfully fresh and perfect for any occasion. I find myself making this one often!
Key Ingredients & Tips
- Potato Choice: Always go for waxy potatoes. Red potatoes or new potatoes work perfectly here, keeping their shape and texture.
- Dressing Ratio: The classic French vinaigrette has a good balance of oil and vinegar, usually 3 parts oil to 1 part vinegar. This gives it the perfect zip.
- Dress Warm: It’s important to dress the potatoes while they are still warm. They absorb the vinaigrette much better, leading to a more flavorful salad.
- Resting Time: Letting the salad sit for at least 30 minutes, or even longer in the fridge, allows the flavors to blend and deepen.
What You Need
- 1.5 lbs small red or new potatoes, scrubbed and quartered
- 1/3 cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 small shallot, finely minced
- 2 tbsp fresh chives or parsley, chopped
- Salt and freshly ground black pepper to taste
⏱️ Time: 30 minutes🍽️ Yields: 4 servings
How to Make It
Step 1: Cook Potatoes
Place the quartered potatoes in a large pot and cover them with cold, salted water. Bring the water to a boil, then reduce the heat and simmer gently until the potatoes are tender when you pierce them with a fork, which usually takes about 15-20 minutes. Drain the potatoes thoroughly.
Step 2: Prepare Dressing
While the potatoes are still warm, prepare your dressing. In a medium bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, and minced shallot. Season the dressing with salt and freshly ground black pepper to your liking.
Step 3: Combine and Season
Pour the prepared dressing over the warm, drained potatoes in the large bowl. Gently toss the potatoes to ensure they are evenly coated with the vinaigrette. Stir in the fresh chopped chives or parsley.
Step 4: Serve or Chill
You can serve this potato salad immediately while it’s still warm, or let it cool completely and chill it in the refrigerator for at least 30 minutes for the flavors to fully develop.
📝 Final Note
This salad tastes even better the next day after the flavors have had more time to meld. Store any leftovers in an airtight container in the fridge.
