French Potato Salad
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French Potato Salad

Submitted by: Jessica A

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Servings: 16

Perfect for those summer potlucks and BBQ's!


    3 lbs. red potatoes

    2 tbsp. chicken stock

    3 tbsp. white wine vinegar

    1 tsp. dijon mustard

    2 tsp. sea salt

    3/4 tsp. black pepper

    5 tbsp. extra virgin olive oil

    1/2 med. red onion

    2 tbsp. capers

    2 tbsp. fresh dill weed

    2 tbsp. fresh parsley


Drop the potatoes into a large pot of boiling salted water and cook for 20-30 minutes, until they are just cooked through. Do not overcook. It will result in a mushy textured potato salad. As soon as you can handle them, cut in ½ (or quarters if the potatoes are larger) and place in a medium bowl.

Meanwhile, combine the chicken stock, vinegar, mustard, ½ teaspoon sea salt, and ¼ teaspoon pepper and slowly whisk in the olive oil.

Toss the potatoes gently with the chicken stock mixture. Allow the liquids to soak into the warm potatoes. This is very important. If you do this when the potatoes are already cold, they won’t soak in the flavors.

Dice the red onion, dill, and parsley. Then add the red onion, dill, capers, parsley, 1 ½ teaspoons sea salt, and ½ teaspoon pepper and toss. Serve warm or at room temperature.