French Potato Salad

Like the reviewer from Los Gatos, I’ve been making this salad since it first appeared and it has never disappointed. You can tweak the ingredients to suit your taste but make sure the dressing is added while the potatoes are still warm. Over the years I’ve found that using minced shallots rather than green onions is preferable and, when possible, using baby red skinned potatoes is a plus. I agree that the recipe serves a lot more than eight.

• kaynor

• Delaware

• 7/31/2019

to cook from Oakland you need to whisk the ingredients in the bowl you are going to use to serve the potatoes salad in, make sure you add the sliced potatoes when they are hot, and then allow them to sit for a least an hour after you toss them in the dressing. This is a great potato salad, you don't need to worry about leaving it out since there is no mayo or eggs. It also tastes great the next day, this recipe serves a lot more than eight more like 12-14, this is always a hit when I make it.

• happyck

• Los Angeles, CA

• 4/6/2018

Wow, 46 people reviewed and not one had the problem I did. I followed the reicpe to a T, but my dressing turned out really runny. I loved the ease of the recipe so, if I try again, I think I'll combine the broth, wine, olive oil, & mustard separately, add that to the potatoes, green onions, and capers and then cautiously add additional dressing if needed. I thought it needed salt too.

• Anonymous

• Oakland, CA

• 6/29/2012

I absolutely love this recipe. Love the tanginess of the dressing. I make it with Yukon Gold potatoes and chives. I'll be making it again tomorrow to take along on a sailing trip and I think I'll try adding green beans as another reviewer suggested.

• Anonymous

• Gresham, OR

• 6/26/2012

This was very good, but not "the one" I'm looking for. I'm going to keep trying others.

• hoosrmlkmk

• Indiana

• 9/24/2011

Really excellent as is. I've made other olive oil-based potato salads and this one is the best. It can be made way in advance and holds up well. I should've taken people's advice to slice the potatoes before cooking, but it wasn't too bad, but you have to work fast, as the potatoes should go into the dressing while warm in order to soak it up. Not dry or bland at all. You need to adjust the salt and pepper to taste. A little tarragon works beautifully.

• mswindycty

• Chicago

• 6/21/2011

I've been making this recipe since it was first published in 1999. My mother still asks me to make it when we have a family gathering in the summer. Like all recipes, adjust the seasoning or ratios to suit your taste buds. I almost always add a little more vinegar, and occasionally add celery or parsley. If you have green beans, they are a great add too.

• AmoreenaL

• Los Gatos, CA

• 5/30/2011

Delicious and easy. Found I had to add quite a bit of salt, though.

• Anonymous

• Brooklyn, NY

• 7/16/2009

I used whole grain mustard instead of Dijon. Otherwise, I followed the recipe exactly. Everyone loved it.

• Anonymous

• Missouri

• 5/15/2009

I slice the potatoes and cook them covered with cold water on high for 20 minutes in the microwave. I also add at least 1 TBS dried tarragon to the dressing to enhance the flavor.

• smoskowitz

• Wayne, PA

• 7/11/2007

mayo-tato-salad优秀的背离。我使用一个little dry vermouth (because I had no other wine) and boiled the tatoes in chiken stock to add depth. Yummy

• Anonymous

• San Francisco

• 6/23/2007

I lost track and over cooked the potatoes which was probably a good thing. The slightly mushy potatoes soaked up all of the great sauce and gave the recipe a delightfully sour taste. My wife said it reminded her of German potato salad. Can't wait to make it again.

• jay

• Cleveland OH

• 8/3/2005

I liked this a moderate amount; it wasn't bad at all, but it was sort of bland. I brought it to a barbeque, and people definitely ate it and said nice things, but no one raved about it, and no one went up for seconds.

• Anonymous

• Boston, MA

• 8/3/2005

this is a delicious and refreshing accompaniment on a summer day, especially relative to mayo-based potato salads. i agree that it seems "light" even though it is made with potatoes (which we normally despise-so boring). we had it with barbequed salmon and it was great. even the French woman in the group loved it! i don't like capers, so put in a few olives and chopped jalapenos. also added a splash of fresh lemon juice (not enough zip as written). personally, i like the potato salad with toasted cumin vinaigrette on this site better, but this one's a keeper too. delicious.

• Mary

• Vancouver, BC

• 6/27/2005

This is the potato salad I have been looking for. I can't stand mayonaisse and years ago I had a potato salad with none and since then I have been looking for it. I'm eating right now and I haven't even waited the hour. Yum.

• jenavira13

• Rohnert Park, CA

• 4/30/2005