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French Potato Salad

French Potato Salad

A simple French-style potato salad. The recipe is adapted from one by Julia Child.
Course Salad
Cuisine French
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Author Renee


  • 2 tablespoons shallots finely minced
  • 1/4 teaspoon white pepper
  • 1/4 cup chicken stock or potato-cooking water
  • 1 1/2 tablespoons white wine vinegar
  • 2 tablespoons fresh parsley chopped
  • 1 1/2 pounds boiling potatoes
  • 1 to 1 1/2 teaspoon salt per quart of water
  • 2 to 3 tablespoons light olive oil optional
  • Additional salt and/or white pepper to taste


  1. In a large bowl, add the shallots, 1/4 teaspoon white pepper, chicken stock, vinegar, and parsley. Stir to combine and set aside.
  2. Fill a 3-quart saucepan with cold water. Wash the potatoes. One at a time, peel a potato. If it is round and fat, cut it in half lengthwise. Cut the potato into 1/4-inch slices and drop the slices into the water in the pan. Once all the potatoes have been sliced, drain the water. Add clean cold water to cover the potatoes and the salt. Over medium-high heat, bring the potatoes to a simmer and lower the heat to medium-low. Simmer potatoes 2 to 3 minutes, or until the potatoes are just tender. You can test using a fork or by eating a slice to be sure. Do not overcook potatoes or they will fall apart.
  3. Drain out the cooking water and cover the pan. Set aside for 3 to 4 minutes. Uncover the potatoes and transfer them to the bowl with the stock and shallot mixture. Gently toss to coat the potatoes with the mixture. Let set for 10 minutes or so, tossing gently every few minutes. Taste and correct seasoning as needed with salt and pepper. If using olive oil, add it to the mixture and gently toss with the potatoes. Serve and enjoy. Refrigerate leftovers in a sealed container for up to two days.

Recipe Notes

Adapted from "The Way To Cook" cookbook by Julia Child.