I must be losing my mind. For no apparent reason, I had, not one, not two but three bags of red potatoes in the pantry.   Since I looovvveee me some potato salad, I decided we would have some with our 4th of July dinner.

What better 4th of July side dish to accompany a simple menu of hamburgers, corn, watermelon, etc.  However, I wasn’t much in the mood for the heaviness of mayonnaise and I did not have that much time to prepare this dish. So what is a girl to do?…..Go French. I should say go French inspired, because I used what I had on hand for my version.

This salad is full of fresh herbs and full-bodied flavors. Notice I cut the potato in ¼ slices before cooking, thus making preparation super quick and easy.  Although this is called a salad, I see it more as a side dish that can pair well with baked chicken or fish. You can serve this potato salad warm or cold.  This is also a great vegan option.



  • 2 pounds small new potatoes, scrubbed and sliced into ¼-inch thick rounds
  • 1 tablespoon salt
  • 2 tablespoons of water of cooked potatoes
  • ¼ cup olive oil
  • ¼ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus more for garnish
  • 2 tablespoons champagne vinegar
  • 1 teaspoons Dijon mustard
  • 1 clove garlic
  • Black pepper, to taste
  • 2 stalks celery, chopped
  • 1 medium shallot, chopped
  • Roughly chopped green onions for garnish


  1. Place sliced potatoes, in salted water, in a large saucepan.
  2. Cover and bring to a boil over high heat. Once it boils, reduce heat to medium-low until potatoes are done, about 5 to 6 minutes.
  3. Place potatoes in a large mixing bowl.
  4. Combine the olive oil, ¼ cup parsley, champagne vinegar, Dijon mustard, garlic and freshly ground black pepper in a blender or food processor.
  5. Process the herbs and garlic until finely chopped. Incorporate in the reserved cooking water and blend just until emulsified. It should look creamy.
  6. Drizzle the potatoes with the herbed olive oil mixture and mix well. Let it soak in for 5 to 10 minutes to let the flavors seep into the potatoes.
  7. Add the celery and the chopped shallots to the bowl, along with some of the chopped parsley and green onions and toss.
  8. Season again with salt and pepper as needed.

You can serve it warm immediately, or refrigerate until you’re ready to serve.

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