French potato salad


Potatoes and warm vegetables is what this French style salad recipe uses.


2 lb potato (small potatoes, fingerling or similar)
1⁄2 c olive oil (extra virgin olive oil)
1⁄2 c scallion (1/4 inch slices, both green and white parts)
1⁄2 c onion (finely chopped)
3 clv garlic (masehd and coarsely chopped)
1⁄3 c wine
4 t mustard (Dijon mustard)
3 T chives
2 T basil (or tarragon)
1 t salt (or to taste)
1⁄2 t pepper (or to taste, cracked black pepper, coarse)


  1. Scrub the potatoes and boil them whole in a large pot of salted water until tender, not mushy. Drain and allow to cool to handle.
  2. Heat 2 tablespoons olive oil in a small sauteing pan for one minute. Add the scallions and onion, tossing well to coat. Saute over a medium high heat for 1 minute. Toss in the garlic and saute for 45 seconds.
  3. With the potatoes still warm, slice them, cutting crosswise into 1/2 inch thick chunks. Place into a large bowl and pour 4 tablespoons of olive oil and the wine over them, toss well.
  4. Add the warm vegetables, mustard, chives, chopped herbs, salt, and pepper, gently folding them all together, careful not to crush the potatoes. Salt and pepper to taste.
  5. Serve the potatoes warm.


Substitute tarragon with fresh green or purple basil, chopped, or fresh parsley. Use a mix of basil, tarragon and parsley, if preferred.

4 servings
Preparation time
Cooking time
Total time
35 minutes