French Taste Potato Salad – Fraiche Dwelling


This mayo-free French Taste Potato Salad makes for an excellent facet dish… any time of 12 months! It’s gentle and refreshing and has simply the correct amount of zip. And with recent child potatoes about to (optimistically) burst out of our lawn as I sort, there’s a 100% likelihood of me making this potato salad again and again.

fraiche living french potato salad ingredients in small bowls

We have been torn between two potato salads and in the long run the Creamy Dill Potato Salad received the panel over (aka my circle of relatives) and made it onto the weblog. Rapid ahead to now and we’re nonetheless excited about how scrumptious this French dressing model is. It’s oh-so-simple to make and can also be whipped up forward of time and saved within the refrigerator till able to serve.

I like how the flavours come in combination on this clear-cut French dressing of olive oil, lemon juice, pink wine vinegar, and Dijon mustard. The sliced inexperienced onion and radish upload additional pops of flavour and color as a result of let’s be truthful, potatoes aren’t probably the most vibrant on this planet of veggies.

We grew potatoes this 12 months in our lawn (in fact, we didn’t have room proper in our lawn so planted them alongside the fence line within the again). I take into accout doing the similar closing 12 months and as I pulled them out of the lawn, considering they’re soooo stunning!  Am I the one one that calls my potatoes stunning or do I simply want to get out extra?

Are potatoes wholesome?

Potatoes get a foul rap within the diet global, however they completely don’t deserve it.  Sure, they’re prime in carbs and sure, in the event you fry them in tons of oil they don’t precisely qualify as well being meals.  BUT, they’re affordable and are wealthy in potassium (greater than a banana), nutrition B6 and nutrition C.

french potato salad in bowl

Is all the diet within the pores and skin of the potato?

And simply to transparent the air, have you ever ever heard that all the vitamins are within the pores and skin of a potato?  The solution is… now not true.  Whilst many of the fibre (over 50%) is within the pores and skin of the potato, the vast majority of the vitamins are dispensed inside of the entire potato. If in case you have a call, consume the surface. However don’t sweat it in the event you don’t!

In the event you’re on the lookout for some dishes to serve with this French Taste Potato Salad check out those Grilled Vegetable Skewers, Cedar Plank Salmon Burgers, or those Grill-able Veggie Burgers.

For extra summer time salad concepts take a look at those different favourites:

If you’re making this recipe, remember to tag me on Instagram with the hashtag #fraicheliving or go away a remark/ranking beneath. I would like to know the way you really liked it!

xo Tori

French Taste Potato Salad

fraiche living french potato salad in a bowl with eggs

French Taste Potato Salad

This make-ahead potato salad is gentle and refreshing and an ideal addition to a summer time picnic or your subsequent circle of relatives meal!  This serves 6-8 other people as an aspect dish.

Creator Fraîche Diet


  • 3 kilos child potatoes
  • 1/2 cup additional virgin olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pink wine vinegar
  • 2 tablespoons grainy Dijon mustard
  • 2 celery stalks (diced)
  • 1/4 cup chopped dill or flat leaf parsley
  • 1/2 teaspoon salt (or to style)
  • recent floor pepper (to style)
  • 1/3 cup sliced inexperienced onion
  • 2-3 radishes (thinly sliced)


  1. Carry a big pot of salted water to a boil at the range. Upload the potatoes and prepare dinner till mushy, round 10-Quarter-hour. Drain in a colander, rinse with chilly water and let cool till room temperature. Reduce the newborn potatoes in part when cool sufficient to the touch and switch to a big serving bowl.

  2. In a small jar, mix the olive oil, lemon juice, pink wine vinegar, grainy Dijon mustard, and salt and shake to mix.

  3. Pour the dressing over the potatoes, upload the celery and dill (or parsley) and gently toss till mixed.  Season with salt and pepper to style. Best with inexperienced onions and radishes to garnish.  Serve right away or refrigerate (coated) as much as 3 days.



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