Ina Garten’s French Potato Salad

If you’re tired of heavy, mayo-based potato salads, Ina Garten’s French Potato Salad is a refreshing and flavorful alternative. This version uses a tangy Dijon vinaigrette, fresh herbs, and tender potatoes to create a light, elegant salad that’s perfect for picnics, potlucks, and everyday meals. It’s a classic Barefoot Contessa recipe—simple, fresh, and full of flavor.

What is Ina Garten’s French Potato Salad?

Ina Garten’s French potato salad features boiled baby potatoes tossed with a mustard-based vinaigrette and a generous amount of fresh herbs like dill and parsley. Unlike traditional American potato salad, this version has no mayonnaise, making it lighter and more vibrant. It’s served slightly warm or at room temperature, allowing the vinaigrette to soak into the potatoes for maximum flavor.

Other Ina Garten Recipes

• Ina Garten Farro Salad
• Ina Garten’s Garlic Bread
• Ina Garten Confetti Corn
• Ina Garten Hard-Boiled Eggs

Reasons to Try Ina Garten’s French Potato Salad

• No mayonnaise – A lighter, tangier option with no creaminess.
• Served warm or room temp – Great for outdoor events, no refrigeration needed.
• Fresh and herby – Packed with parsley, dill, and optional scallions.
• Pairs with everything – Works with grilled meats, seafood, or sandwiches.
• Easy to make ahead – Flavors deepen as it sits.
• Naturally gluten-free – Great for those with dietary restrictions.
• Elevated side dish – Simple ingredients, gourmet taste.

Ingredients Needed to Make Ina Garten’s French Potato Salad

• 1½ pounds small red or white baby potatoes
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup good-quality olive oil
• 2 tablespoons minced fresh dill
• 2 tablespoons chopped fresh parsley
• Optional: 2 tablespoons chopped scallions or chives
• Optional: 1 tablespoon capers, drained

Instructions to Prepare Ina Garten French Potato Salad

Boil the potatoes

Place the whole baby potatoes in a large pot of salted water. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until fork-tender but not mushy.

Drain and cool slightly

Drain the potatoes and allow them to cool just until you can handle them. While still warm, cut them in half or quarters depending on size.

Make the vinaigrette

In a small bowl, whisk together white wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil until emulsified.

Toss the potatoes

Place the warm, cut potatoes in a large mixing bowl. Pour the vinaigrette over them and gently toss to coat while still warm.

Add fresh herbs

Stir in the dill, parsley, and optional scallions or capers. Toss lightly again to distribute evenly.

Let it rest and serve

Allow the salad to sit for 15–30 minutes before serving so the flavors can meld. Serve warm or at room temperature.

What Goes Well With Ina Garten’s French Potato Salad

• Serve with grilled steak or chicken – Balances smoky meats with brightness.
• Pair with poached or grilled salmon – Complements light seafood flavors.
• Add to picnic baskets – Great with sandwiches and wraps.
• Serve alongside quiche – A lovely brunch combo.
• Include in vegetarian spreads – Works with roasted veggies or tofu.
• Top with soft-boiled eggs – Adds richness for a light lunch.

Key Tips for Making Ina Garten’s French Potato Salad

• Use waxy potatoes – Red or baby potatoes hold their shape and don’t get mushy.
• Cut while warm – Warm potatoes absorb the vinaigrette better.
• Toss gently – Prevents breaking the potatoes into mush.
• Use fresh herbs generously – They provide the salad’s main flavor.
• Taste before serving – Adjust seasoning after it rests.
• Let it sit – A short rest enhances the flavor significantly.
• Don’t refrigerate before serving – It’s best at room temperature.

Creative Variations of Ina Garten’s French Potato Salad

• Add chopped shallots or red onions – Gives a mild bite and more depth.
• Stir in crumbled feta – Adds a tangy, creamy contrast.
• Include chopped hard-boiled eggs – For a more filling variation.
• Use grainy mustard instead of Dijon – Adds texture and bolder flavor.
• Add roasted garlic to the vinaigrette – Sweet, mellow garlic enhances the dressing.
• Top with arugula or baby greens – Turns it into a light salad main.
• Use a mix of potato colors – Red, white, and purple for a beautiful presentation.

Storage Guidelines for Ina Garten’s French Potato Salad

• Store in an airtight container – Keeps fresh in the fridge for 2–3 days.
• Best served at room temperature – Let it sit out for 15–20 minutes before serving.
• Don’t freeze – Freezing affects texture and makes potatoes grainy.
• Toss again before serving leftovers – Redistribute dressing and herbs.
• Add fresh herbs before serving – For brightness, if storing overnight.

Reheating Tips for Ina Garten’s French Potato Salad

• Serve as-is at room temp – No reheating is usually needed.
• Warm briefly in a skillet – Use low heat and stir gently.
• Avoid microwaving – It can over-soften the potatoes and dull the flavors.
• Reheat just until lukewarm – Enhances flavor without altering texture.
• Drizzle a touch of olive oil before serving – Refreshes moisture and shine.

Nutrition Value (per serving)

• Calories: 220 kcal
• Protein: 3g
• Fat: 12g
• Saturated Fat: 2g
• Carbohydrates: 26g
• Fiber: 3g
• Sugar: 2g
• Sodium: 320mg
• Cholesterol: 0mg

FAQs

Can I make Ina Garten’s French potato salad ahead of time?

Yes, it’s ideal for making ahead. In fact, letting the salad rest enhances the flavors as the potatoes absorb more of the vinaigrette. Just store it covered at room temperature for a few hours, or refrigerate and bring it to room temperature before serving.

What type of potatoes work best for French potato salad?

Waxy potatoes like baby red potatoes, white potatoes, or fingerlings work best. They hold their shape well after boiling and provide a creamy yet firm texture that’s perfect for absorbing dressing without becoming mushy.

Can I serve this potato salad cold?

While it’s best served warm or at room temperature to fully enjoy the herb and vinaigrette flavors, it can be served cold if preferred. Just let it sit out for 15–20 minutes after refrigeration to take the chill off.

What can I use instead of white wine vinegar?

If you don’t have white wine vinegar, you can substitute it with champagne vinegar or apple cider vinegar. These options provide a similar mild acidity that complements the Dijon mustard and herbs.

Wrapping Up

Ina Garten’s French Potato Salad offers a fresh, herbaceous twist on a traditional favorite. Light, flavorful, and beautifully simple, this salad proves that a few high-quality ingredients can create something special.

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