French Potato Salad
This French-style potato salad features tender red potatoes tossed in tangy vinegar dressing with capers, shallots, and fresh parsley. It's light, flavorful, and perfect for any occasion. No mayo needed - just pure, fresh flavors that'll make you fall in love.
Equipment
- Large Pot
- Large Mixing Bowl
- colander
- Sharp Knife
- Cutting Board
Ingredients
- 3 pounds baby red potatoes
- ¼ cup minced shallot (about 1 large)
- 1 tablespoon fresh parsley (chopped)
- ¼ cup white wine vinegar
- ¼ cup capers (drained)
- 1 teaspoon kosher salt
- ½ cup warm water
- 2 tablespoons olive oil
- Fresh ground pepper to taste
Instructions
- Boil the potatoes: Fill a large pot with cold water, add 1 tablespoon kosher salt, and whole potatoes. Boil for 8-20 minutes until fork-tender.
- Prep the shallot: While potatoes cook, mince the shallot finely using a sharp knife for even distribution throughout the salad.
- Slice potatoes: Drain cooked potatoes and let cool slightly. Slice into bite-sized pieces while still warm for better flavor absorption.
- Season potatoes: In large mixing bowl, mix sliced potatoes with ¼ cup minced shallot, ¼ cup white wine vinegar, 1 teaspoon kosher salt, and ½ cup warm water.
- Let rest: Let mixture stand 5 minutes, stirring gently occasionally. Potatoes will absorb the liquid and become perfectly seasoned and flavorful.
- Finish salad: Add ¼ cup drained capers, 1 tablespoon fresh parsley, 2 tablespoons olive oil, and fresh ground pepper to taste.
- Final seasoning: Taste and adjust salt if needed. Serve warm or at room temperature for the best flavor experience.
Notes
- Don't overcook potatoes - they should be tender but hold their shape well.
- Add vinegar while potatoes are warm for better absorption of tangy flavors.
- This salad tastes even better the next day after flavors have melded.
- Feel free to peel potatoes if you prefer, though the skin adds texture.
- Store covered in the fridge for up to 4 days for best quality.