French Potato Salad by Barefoot Contessa

Sometimes I like to imagine what a bestie date with Ina Garten would be like in Paris. We'd pick up a roast chicken at the local farmer's market, goat cheese from the fromagerie, a fresh baguette, and ingredients for potato salad and palmiers. We'd take it all back to her lovely Parisian apartment where we'd get to cookin', then feast on our bounty on her little patio with a glass of chilled wine. We'd debate unsalted versus salted butter, brown versus white sugar, and chocolate chip to dough ratio in cookies - you get the picture. 

Similar to the Smashed Fingerling Jalapeño Potato Salad I made by Bon Appétit, this French Potato Salad uses a vinaigrette as opposed to a mayo-based dressing. It's fresh herbs and scallions give it a fresh and bright flavor that tastes even better the day after. 

I've made this potato salad for family BBQs, picnics, and for no occasion at all, and it's always delicious. Serve it alongside some roast chicken a 'la Ina, ribs, deli sandwiches, you name it. Finish off your meal with some palmier cookies and you won't be disappointed. 

French Potato Salad

Ina garten, The Barefoot Contessa Cookbook

Serves 4-6


  • 1 lb small white boiling potatoes
  • 1 lb small red boiling potatoes
  • 2 tablespoons good dry white wine
  • 2 tablespoons chicken stock
  • 3 tablespoons Champagne vinegar
  • 1/2 teaspoon Dijon mustard
  • 2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 10 tablespoons good olive oil
  • 1/4 cup minced scallions (white and green parts)
  • 2 tablespoons minced fresh dill
  • 2 tablespoons minced flat-leaf parsley
  • 2 tablespoons julienned fresh basil leaves


1. Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl.

2. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

3. Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion.

4. Add the vinaigrette to the potatoes.

5. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.