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Ina Garten’s French Potato Salad

Ina Garten French Potato Salad
Print Recipe
Print Recipe

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.

Ingredients

Scale

  • 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

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.

Find it online: https://inagartencooks.com/ina-gartens-french-potato-salad/