French potato salad uses warm potatoes to absorb white wine vinegar—cold potatoes create that watery American mess.
Potato Salad
Dive into this irresistible potato salad that’s a must-have for your summer gatherings! With tender, creamy potatoes tossed in zesty mustard and fresh herbs, this dish is not just easy to whip up, but it also brings a burst of flavor to your picnic table. Get ready to impress your friends and family with this crowd-pleaser!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 half cucumber
- A bit of lemon juiceoptional
- 1 bunch of flat-leaf parsley, chopped
- 5 potatoes
- 2 spring onions
🥩Meat & Seafood(1)
- 5 anchovies
🥛Dairy & Eggs(2)
- 3 hard-boiled eggs
- 4 tablespoons Greek yogurt or skyr (60 ml)optionalcan substitute with skyr
🫙Pantry Staples(1)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (important) (5 ml)
- Salt and pepper
🍯Sauces & Condiments(3)
- 1 teaspoon mayonnaise (5 ml)
- 1 tablespoon strong mustard (15 ml)
- 1 tablespoon vinegar (15 ml)
👨🍳 Instructions
- 1
Boil the potatoes for about 15 minutes until tender.
- 2
Slice the spring onions and cucumber thinly.
- 3
Chop the hard-boiled eggs.
- 4
Mix the Greek yogurt, mustard, lemon juice, olive oil, a little mayonnaise, and garlic powder to make the dressing.
- 5
Combine the cooled potatoes, spring onions, cucumber, anchovies, chopped eggs, parsley, and dressing in a bowl.
- 6
Mix well and season with salt and pepper to taste.
💡 Pro Tips
- ✓Start potatoes in cold salted water (1 tablespoon per quart) to ensure even cooking from outside to center, preventing mushy exteriors with hard cores.technique1 tbsp salt per quart
- ✓Test potato doneness at 12 minutes with a knife tip - it should slide through with slight resistance, as residual heat will finish cooking them to perfect tenderness.timing12 minutes
- ✓Dress potatoes while still warm (around 140°F) because hot starches absorb flavors 3x more effectively than cold ones, creating deeper seasoning throughout.technique140°F
- ✓Use waxy potatoes like Yukon Gold or red potatoes with 16-20% starch content, as they hold their shape better than high-starch russets which break apart.ingredient16-20% starch
- ✓Chill the assembled salad for minimum 2 hours before serving so flavors meld and the dressing thickens slightly as it cools to proper consistency.timing2 hours minimum
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
French potato salad uses warm potatoes to absorb white wine vinegar—cold potatoes create that watery American mess.
Potato Salad
Dive into this irresistible potato salad that’s a must-have for your summer gatherings! With tender, creamy potatoes tossed in zesty mustard and fresh herbs, this dish is not just easy to whip up, but it also brings a burst of flavor to your picnic table. Get ready to impress your friends and family with this crowd-pleaser!
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 1 half cucumber
- A bit of lemon juiceoptional
- 1 bunch of flat-leaf parsley, chopped
- 5 potatoes
- 2 spring onions
🥩Meat & Seafood(1)
- 5 anchovies
🥛Dairy & Eggs(2)
- 3 hard-boiled eggs
- 4 tablespoons Greek yogurt or skyr (60 ml)optionalcan substitute with skyr
🫙Pantry Staples(1)
- 2 tablespoons olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1 teaspoon garlic powder (important) (5 ml)
- Salt and pepper
🍯Sauces & Condiments(3)
- 1 teaspoon mayonnaise (5 ml)
- 1 tablespoon strong mustard (15 ml)
- 1 tablespoon vinegar (15 ml)
👨🍳 Instructions
- 1
Boil the potatoes for about 15 minutes until tender.
- 2
Slice the spring onions and cucumber thinly.
- 3
Chop the hard-boiled eggs.
- 4
Mix the Greek yogurt, mustard, lemon juice, olive oil, a little mayonnaise, and garlic powder to make the dressing.
- 5
Combine the cooled potatoes, spring onions, cucumber, anchovies, chopped eggs, parsley, and dressing in a bowl.
- 6
Mix well and season with salt and pepper to taste.
💡 Pro Tips
- ✓Start potatoes in cold salted water (1 tablespoon per quart) to ensure even cooking from outside to center, preventing mushy exteriors with hard cores.technique1 tbsp salt per quart
- ✓Test potato doneness at 12 minutes with a knife tip - it should slide through with slight resistance, as residual heat will finish cooking them to perfect tenderness.timing12 minutes
- ✓Dress potatoes while still warm (around 140°F) because hot starches absorb flavors 3x more effectively than cold ones, creating deeper seasoning throughout.technique140°F
- ✓Use waxy potatoes like Yukon Gold or red potatoes with 16-20% starch content, as they hold their shape better than high-starch russets which break apart.ingredient16-20% starch
- ✓Chill the assembled salad for minimum 2 hours before serving so flavors meld and the dressing thickens slightly as it cools to proper consistency.timing2 hours minimum