The cookie settings on this website are set to 'allow all cookies' to give you the very best experience. If you continue to use this site, you consent to our use of cookies. Please click Accept Cookies to continue to use the site.

Caren's French Potato Salad

by Caren McSherry
I love this salad not only because of the great flavor, but the ease and simplicity of making it. Whenever you see new potatoes in the market snap them up and make this salad. It is a great traveler as well. Whenever you are invited to a pot luck, hold your hand up and bring the potato salad. Stand back and accept your accolades.


  • 3 heaping tbsp. Dijon mustard, preferably strong
  • 3 tbsp. tarragon vinegar
  • 1 garlic clove, minced
  • 2/3 cup roasted grapeseed oil
  • Sea salt to taste
  • Fresh ground Tellicherry pepper to taste
  • 2 pounds small new potatoes, cooked
  • Fresh tarragon leaves if available for garnish


1. In a large bowl, whisk together the mustard, vinegar and garlic. Slowly pour in the grapeseed oil, whisking while you pour. The dressing will become thick and creamy. Add the sea salt and pepper to taste. 2. Once the potatoes are cooked through, drain them well and add to the bowl of dressing. Toss or gently spoon the dressing to coat the potatoes. You must mix the potatoes and dressing together while the potatoes are still hot, this will enable the dressing to absorb into the potatoes. 3. Garnish with fresh tarragon or chopped fresh parsley. Options: Fresh steamed green beans, or quartered and drained artichokes, or sliced hearts of palm are a refreshing addition to this salad. Just mix together with the potatoes
Filed Under: Salad, Potato, Spring,
Caren's French Potato Salad

Make This Recipe: