Succotash
Farideh Sadeghin
65 ratings with an average rating of 4 out of 5 stars
65
35 minutes
French Potato Salad
Updated May 7, 2024
- Total Time
- 1 hour 20 minutes, plus cooling time
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 15 minutes, plus cooling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 generous servings
- 2½ to 3pounds yellow-fleshed potatoes, such as Yukon Gold
- Salt and black pepper
- 3tablespoons red wine vinegar
- 1tablespoon Dijon mustard
- 6tablespoons fruity extra-virgin olive oil, plus more as needed
- 1tablespoon tarragon leaves
- 1tablespoon snipped chives
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
286 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 5 grams protein; 542 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put potatoes in a large pot, cover with water, salt generously and bring to a boil over high heat. Reduce heat to a brisk simmer. Cook for about 30 minutes, until cooked through but firm. (Test with a skewer or paring knife.) Drain.
- Step 2
Holding each potato in a paper towel or tea towel to keep from burning your fingers, peel the thin skins while still warm with a paring knife (they come away easily). Cut peeled potatoes into thick slices (about ⅜ inch) and place in a large low bowl.
- Step 3
In a small bowl, add vinegar and mustard, stirring to dissolve. Whisk in olive oil and season to taste with salt and pepper. Pour over warm sliced potatoes and very gently and briefly toss with hands, taking care not to break the slices. Sprinkle with a little salt and leave to cool at room temperature.
- Step 4
When potatoes have cooled, add tarragon leaves and chives (save some of the herbs for garnish) and very gently toss again. Taste, adjust for salt and toss one more time. The salad should be fairly oily; drizzle with a little more oil if necessary. Serve at room temperature, sprinkled with reserved herbs.
Private Notes
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Cooking Notes
Mary W.
I cut the potatoes, with the skin on, into roughly one-inch cubes and zap them in the microwave, stirring them a few times. Then add dressing, seasoning, etc. This method is so much easier and also saves water. I can’t taste the difference, especially if it is stored in the refrigerator overnight and then brought back to cool room temperature.
Amy B.
Oh my, this is exactly "Grandma's Potato Salad" that I grew up with. I'm making it this weekend. I may try it with white balsamic, something Grandma didn't use, obviously! Super good and super basic. Mom always used redskin potatoes but Yukon Gold wasn't a thing "back then".
jay evans
Use tarragon vinegar. Save buying the herb. You could also use scallion greens if no chives in the market.
Dana M.
Amazingly good. I added a bit of boiled carrot for a bit of color. Also if you are on a low Fodmap diet this recipe is something you can eat.
Julia
We called this German potato salad. I use little red potatoes (and do not peel them) and purple onions. I have also discovered I can through in red lentils and they blend with the potatoes so my husband doesn't know he's eating them.
Robert K Leaverton
Is there any trick to get the olive oil to homogenize with the mustard vinegar solution?
Jude
Why wouldn't you just peel the potatoes before cooking?
Kathy Adams
I have served this at two different parties. It's delicious, elegant, and simple to put together. It goes in my "Keeper File."
Mickela
will this salad work with russet potatos?
Kathleen Krasity
This is similar to my Croatian mother-in-law's potato salad. She added sliced onions to the hot potatoes before the dressing. Fresh parsley was the usual herb. It's always a hit and can be served hot or cold.
Mike
I followed the directions and it's easy to make. This is a great potato salad for a slightly fancy dinner or as a side for a great steak as an alternative to a traditional mayo/mustard-based potato salad. Great flavors...mild...hint of tarragon and chives..and they hold well. Use a good olive oil because it holds it all together.
Hopeful
Anybody have a variation without the Dijon Mustard (or any other mustard? Someone here has a lifelong aversion to its use in any quantity in any recipe. Just curious how important it is to the recipe.
S Woolner
Julia Child puts a mix of white wine and the potato water on the potatoes while they are hot that way the salad is not too vinegary.
Swami
What does "salt generously" mean? How much salt should I add? This kind of vague instruction drives me nuts.
Trish
Don't forget the tarragon and buy the best olive oil you an afford.
jay evans
Use tarragon vinegar. Save buying the herb. You could also use scallion greens if no chives in the market.
Mary W.
I cut the potatoes, with the skin on, into roughly one-inch cubes and zap them in the microwave, stirring them a few times. Then add dressing, seasoning, etc. This method is so much easier and also saves water. I can’t taste the difference, especially if it is stored in the refrigerator overnight and then brought back to cool room temperature.
Deborah
I add the olive oil to the hot unpeeled potatoes so it is somewhat absorbed. I add the vinegar when the potatoes are cooled and a bit more olive oil as indicated.
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