If you’re craving a bright, flavorful, and delightfully simple salad that feels both rustic and refined, this French Potato Salad Recipe is exactly what you need on your table. Combining tender yellow potatoes, crisp haricots verts, briny olives, and the subtle umami of anchovies, this salad bursts with a harmony of savory, tangy, and herbal notes that linger happily on your palate. It’s a celebration of fresh ingredients, effortlessly brought together to create a dish that’s perfect for any season, and guaranteed to become a favorite whenever you want something comforting but sophisticated.
Ingredients You’ll Need
Each ingredient in this French Potato Salad Recipe plays a crucial role, contributing its unique texture, flavor, and color, making the whole dish sing in perfect balance. From the creamy potatoes to the fresh herbs, these ingredients are simple, accessible, and essential.
- Small yellow potatoes: Their waxy texture holds up beautifully when boiled, giving you tender yet slightly firm slices perfect for salad.
- Haricots verts (or green beans): Adds a crisp, bright green pop that balances the softness of the potatoes.
- Extra virgin olive oil: Rich and fruity, it ties the ingredients together while adding silky depth to the dressing.
- Green olives: Roughly chopped for bursts of briny saltiness that brighten every bite.
- Anchovy fillets: Minced to impart a subtle savory umami that enriches the salad without overwhelming it.
- Shallot: Finely diced for a gentle onion flavor that complements the acidity of the vinegar.
- Red wine vinegar: Brings a tangy zestiness to the dressing, perfectly balancing the richness of the oil and anchovies.
- Basil: Roughly chopped to bring fresh, sweet herbal notes brightening the entire dish.
- Chives: Adds a mild oniony sharpness and a pretty green color.
- Capers: Small bursts of piquant saltiness scattered throughout.
- Hardboiled eggs: Halved and placed on top for creamy richness and visual appeal.
- Kosher salt & freshly ground black pepper: Crucial for seasoning to taste and bringing all the flavors alive.
How to Make French Potato Salad Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of well-salted water to a roaring boil. Adding salt to the water is key because it seasons the potatoes from within. Drop in the small yellow potatoes and cook them for about 20 minutes until they are fork tender but not falling apart. This careful timing ensures the perfect texture—soft enough to be creamy but firm enough to hold their shape.
Step 2: Cook the Haricots Verts
Save the hot potato cooking water—it’s perfect for giving your green beans that quick, bright boil. Add the haricots verts or green beans and cook them for just 3 to 4 minutes until they turn a vibrant green and are slightly tender but still crisp. This contrast of texture really elevates the dish.
Step 3: Prepare the Dressing
While the potatoes and beans cook, whisk together 3 tablespoons of extra virgin olive oil with the chopped green olives, minced anchovies, finely diced shallot, red wine vinegar, chopped basil, chopped chives, capers, and a pinch of salt and pepper. This full-flavored dressing combines briny, herbal, and tangy elements that are the hallmark of this French Potato Salad Recipe.
Step 4: Slice the Potatoes and Toss
Once the potatoes have cooled just enough to handle, slice them into thin rounds about 1/4 inch thick. Gently combine the potato slices with the dressing in a bowl. Be careful not to mash or crumble the potatoes—this step is all about coating them lightly so each bite is bursting with the dressing’s savoriness.
Step 5: Combine and Plate
Transfer the dressed potatoes to a serving plate or shallow bowl. Arrange the blanched green beans and halved hardboiled eggs artfully on top. Drizzle the remaining tablespoon of olive oil over the eggs and beans, then sprinkle additional kosher salt and freshly ground black pepper to taste. This layering of ingredients creates a gorgeous and inviting salad.
Step 6: Optional Herb Garnish
For an extra touch of freshness and color, sprinkle some additional chopped basil or chives over the salad just before serving. These garnishes add brightness and look beautiful, making your presentation feel extra special.
Step 7: Serve Warm or Cold
This French Potato Salad Recipe is wonderfully versatile—it can be enjoyed either warm or chilled. Both ways offer a delicious experience whether you want something cozy or refreshing.
How to Serve French Potato Salad Recipe
Garnishes
Fresh herbs such as basil and chives make charming garnishes, lending vibrant color and fragrant notes right before serving. A touch of freshly ground black pepper and a drizzle of olive oil also enhance the overall dish’s aroma and flavor complexity.
Side Dishes
This salad pairs beautifully with grilled meats like chicken, steak, or salmon, making it perfect for a summer barbecue or casual dinner. It also makes a lovely accompaniment to rustic bread and a light green salad for a vegetarian-friendly meal.
Creative Ways to Present
Try serving the French Potato Salad Recipe in individual mason jars for picnic-friendly portions or on a large wooden board surrounded by charcuterie, cheeses, and crusty baguette slices for an inviting appetizer spread. Presentation can be as playful or elegant as you like!
Make Ahead and Storage
Storing Leftovers
Leftover French Potato Salad Recipe stays delicious refrigerated for up to one day. To keep textures fresh, store it in an airtight container and give it a gentle stir before serving again. Avoid letting it sit too long as the potatoes may absorb more dressing and become too soft.
Freezing
We don’t recommend freezing this potato salad since the texture of potatoes and fresh herbs changes significantly when frozen. It’s best enjoyed fresh or within a short refrigeration period for optimal flavor and consistency.
Reheating
If you prefer your French Potato Salad Recipe warm, simply let it sit at room temperature for 20 minutes or gently warm it in a microwave-safe dish just until heated through. Avoid overheating to prevent the eggs and potatoes from drying out.
FAQs
Can I substitute anchovies in this French Potato Salad Recipe?
If you’re not an anchovy fan, you can omit them or try a splash of Worcestershire sauce or a small amount of miso paste to achieve similar umami depth, though the flavor will be a bit different.
What type of potatoes work best?
Small yellow or baby Yukon Gold potatoes are ideal because of their waxy texture which holds together well in the salad. Avoid starchy potatoes like Russets as they tend to fall apart when boiled.
Can I make this salad vegan?
Absolutely! Skip the hardboiled eggs and anchovies, and consider adding extra olives or a squeeze of lemon for brightness. The salad will still be delicious and full of flavor.
How far in advance can I prepare this recipe?
You can make the salad up to a day ahead. Just keep it refrigerated and stir gently before serving. For best taste and texture, enjoy it fresh up to 24 hours.
Is it better served warm or cold?
This French Potato Salad Recipe shines both ways! Warm will bring out the richness of the olive oil and herbs, while chilled offers a refreshing, crisp bite perfect for hot days.
Final Thoughts
This French Potato Salad Recipe is more than just a side dish—it’s a celebration of simple, fresh ingredients working together in perfect harmony. Whether you’re serving it at a family gathering or as part of a casual weeknight meal, it’s sure to delight and impress. Give it a try and watch how quickly it becomes a beloved staple in your recipe box!
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French Potato Salad Recipe
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Total Time: 33 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: French
Description
A vibrant and tangy French Potato Salad featuring tender yellow potatoes, crisp haricots verts, and a flavorful dressing of olives, anchovies, herbs, and red wine vinegar. Perfect as a light side dish served warm or chilled.
Ingredients
Vegetables & Eggs
- 1 pound small yellow potatoes
- 10 ounces haricots verts (or other green beans)
- 3 hardboiled eggs, halved
Dressing & Seasoning
- 4 tablespoons extra virgin olive oil, divided
- 3 ounces pitted green olives, roughly chopped
- 2 anchovy fillets, minced
- 1 shallot, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons roughly chopped basil
- 1 tablespoon roughly chopped chives
- 1 tablespoon capers
- kosher salt, to taste
- freshly ground black pepper, to taste
Instructions
- Boil Potatoes: Bring a large pot of well-salted water to a boil over high heat. Add the potatoes and boil for 20 minutes, or until fork tender. Drain, reserving the potato water.
- Cook Green Beans: Add the haricots verts to the reserved boiling water and cook for 3 to 4 minutes until bright green and slightly tender. Drain and set aside.
- Prepare Dressing: In a bowl, combine 3 tablespoons of olive oil, chopped green olives, minced anchovies, finely diced shallot, red wine vinegar, chopped basil, chives, capers, and a pinch of kosher salt and freshly ground black pepper. Stir until well mixed.
- Slice Potatoes: Once the potatoes have cooled slightly, cut them into 1/4 inch rounds, taking care to keep them intact without crumbling.
- Toss Potatoes with Dressing: Gently combine the sliced potatoes with the prepared dressing in a bowl, coating the potatoes evenly without breaking them apart.
- Assemble Salad: Arrange the dressed potatoes on a plate or low bowl. Add the cooked green beans and halved hardboiled eggs on top. Drizzle the remaining tablespoon of olive oil over the eggs and beans, and season with additional salt and freshly ground black pepper as desired.
- Garnish and Serve: Optionally, sprinkle extra chopped herbs, such as basil or chives, across the salad for garnish. Serve warm or chilled for best flavor.
- Storage: This salad is best served fresh but can be refrigerated and enjoyed within one day.
Notes
- Use fingerling or small yellow potatoes for the best texture and flavor.
- Haricots verts can be substituted with green beans if unavailable.
- Be careful not to overcook the green beans; they should retain a slight crunch.
- The salad can be enjoyed warm or cold according to preference.
- Refrigerate leftovers in an airtight container for up to one day.
- If anchovies are not preferred, omit them for a milder taste.
