Better than Ina Garten's French Potato Salad
French potato salad has a mix of white and red potatoes tossed in a delicate herb vinaigrette. Sweet corn and red bell peppers add crunch and flavor to this easy summer side dish.
Summer barbecue season is upon us and it seems like no party is complete without a potato salad.
Growing up, my family always served a hot German potato salad made with a vinegar dressing and bacon so I'm definitely prone to enjoying a potato salad with a vinaigrette dressing when given the choice.
Though our German version is delicious, once I discovered Ina Garten's French potato salad I knew I would love it. The dressing is also olive oil and vinegar-based but includes fresh herbs, green onions, and mustard. Now we're talking.
Why This is the Best Recipe
Ina Garten's French potato salad features just potatoes and a herb vinaigrette. I think mine is the best French potato salad because:
- Easier to Make: I take a few shortcuts in the assembly of my potato salad that will help make it even easier for you to cook.
- Fresh Veggies for Crunch: I added in-season sweet corn and red bell peppers for a boost of flavor and texture.
- Crumbled Bacon: This is an optional mix-in, but I think a sprinkle of crumbled peppered bacon is a real winner for this potato salad.
Ingredients
All you need to make this simple potato salad recipe is:
- Small Potatoes: I used a mix of red potatoes and white potatoes from our local farmer's market, they are about 2 - 3 inches in diameter each.
- Fresh Corn: I used 2 ears of corn on the cob but you could substitute frozen corn, too.
- Red Bell Pepper
- Green Onions
- Fresh Basil: You can substitute dried if you prefer, but basil is the one herb I'd splurge on and do fresh if you can.
- Fresh Dill: You can substitute dried if you prefer.
- Fresh Parsley: You can substitute dried if you prefer.
- Olive Oil
- White Wine Vinegar
- Dijon Mustard
- Salt & Pepper
- Peppered Bacon: The cooked bacon is optional, but if you want to use it I recommend my peppered bacon recipe.
Boil the Potatoes & Corn
Thoroughly wash and scrub the potatoes and then chop them into 3/4-inch chunks.
For my small potatoes, I cut them into quarters.
As you chop them, add them to a large pot of salted water. Place the pot over a burner and bring to a boil over medium-high heat.
Once boiling, cook the potatoes for 10 minutes. I always place a wooden spoon over my boiling water to help prevent it from boiling over.
If you're using corn on the cob instead of frozen corn, just add the ears of corn to the water once it starts to boil and let it cook right along with the potatoes.
Drain the Potatoes
Drain the potatoes and corn into a large colander and let steam dry for just 2 - 3 minutes.
Remove the cobs of corn and place them on a cutting board to cool.
Vigorously shake the potatoes in the colander to help rough up the edges of the potato chunks. This will help improve the texture of the potato salad and allows the potatoes to absorb the dressing better.
Prepare the Dressing
In a large mixing bowl, add the vinegar and mustard. Whisk them together.
Pour the potatoes into the bowl and gently toss to coat.
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Prep the Herbs and Veggies
Use a large chef knife to slice the corn from the cob. Set aside.
Dice the red pepper. Chop the green onions. Set aside.
Chop the fresh dill and parsley but do not chop the fresh basil or it will bruise.
Prepare the Vinaigrette
Pour the olive oil into a measuring cup and add a splash of white wine vinegar.
Add the chopped dill and parsley and a pinch of salt and pepper. Use a fork to whisk it all together.
Rip the fresh basil by hand and add it to the cup. Stir gently with the fork to combine.
Assemble the Potato Salad
Pour the herb vinaigrette over the potatoes first. Gently toss to combine with a wooden spoon.
The potatoes should be evenly coated in dressing and the herbs should be mixed throughout.
Finally, add the prepared corn, red pepper, and onions. Stir very gently to coat.
Try not to break up the chunks of corn too much, it is so delicious when you get a few kernels still sticking together.
Note on Frozen Corn
If you plan to use frozen corn instead of fresh corn on the cob, just thaw the corn and stir it in at the end with the red pepper.
Make Ahead Tips
You can prep this French potato salad up to 3 days in advance and the flavors will continue to get better as everything mingles in the fridge.
Variations
Though the main version of this recipe is vegetarian-friendly, there are a few delicious variations you could try:
Add Bacon: I baked a batch of my peppered bacon and crumbled that inside just before serving.
Add Green Beans: You could add chopped green beans along with the red peppers.
Serving Suggestions
I think this French potato salad tastes simply amazing served while it is still warm and fresh but the flavor does improve even more after it has chilled in the fridge.
The choice is up to you whether or not you want to make it ahead.
You could serve it as a summery side dish alongside grilled chicken or pork, alongside a classic cheeseburger, or even with grilled tilapia.
French potato salad also makes a perfect potluck party side dish because there's no mayo to spoil in the heat. It is a travel-friendly dish that would be easy to take to a friend's house.
📖 Recipe
French Potato Salad
Ingredients
- 2 pounds small potatoes mix of red and white
- 2 ears of fresh corn on the cobs or 1 cup frozen corn
- 1/4 cup white wine vinegar divided
- 1 tablespoon Dijon mustard
- 1/2 red bell pepper diced
- 2 green onions chopped
- 2 tablespoons minced fresh dill or 1 tablespoon dried
- 2 tablespoons chopped fresh parsley or 1 tablespoon dried
- 6 - 8 leaves of fresh basil ripped by hand, or 1 tablespoon dried
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 pound peppered bacon cooked and crumbled
Instructions
- Wash and scrub the potatoes. Cut them in half and add them to a large pot of salted water. Bring the potatoes to a boil and simmer for 10 minutes or until fork tender. If using fresh corn on the cob instead of frozen corn, add the ears of corn once the water is boiling and let them cook with the potatoes. Drain the potatoes and steam dry for 3 minutes right in the colander.
- Remove the corn cobs from the colander and set them on a cutting board to cool. Vigorously shake the potatoes in the colander to rough up their edges. This will help them absorb the dressing.
- Add just 3 tablespoons of the white wine vinegar along with the Dijon mustard to a large mixing bowl and whisk them together. Pour the warm potatoes into the bowl. Gently toss to combine until the potatoes have absorbed the sauce.
- Once the corn is cool enough to handle, slice the corn from the cobs. Then prep the fresh herbs, red pepper, and green onions.
- In a small mixing bowl, add the olive oil, salt and pepper. Add the chopped dill and parsley, whisk everything together. Hand-rip the fresh basil and stir it into the vinaigrette.
- Drizzle the dressing over the potatoes and gently toss to combine.
- Add the corn, chopped red pepper, and chopped green onions to the bowl of potatoes. Gently stir to combine without breaking up the corn too much.
- Wait to add the crumbled bacon to the potato salad until just before serving so it retains its crispy texture. If you want to make the potato salad in advance, just store the bacon separately.
Recipe Notes
Note on Frozen Corn:
If using frozen corn instead of fresh corn, simply thaw the corn in the fridge overnight before using. Stir it into the potato salad along with the red bell peppers.Save This Recipe to Your Recipe Box
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