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French Potato Salad


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3 lbs Yukon Gold or red potatoes, cut into approx. 1-inch cubes (don’t measure them!)

⅓ cup olive oil

3 Tbsp freshly-squeezed lemon juice

3 cloves of garlic, pressed or minced

1 Tbsp Smak Dab White Wine and Herb or Curry Dijon mustard (if all you have is plain Dijon, cut it back to 2 tsp. But it’s’ definitely worth investing in at least one Smak Dab flavour. My fridge holds all the flavours!  

1 tsp salt

1/2 tsp freshly-cracked black pepper

1 shallot, peeled and finely chopped

⅓ cup finely chopped fresh parsley

¼ cup finely-chopped fresh French herbs (rosemary, chives, tarragon, thyme, dill, or a combo)


I prefer to steam my potatoes for salads in a double boiler as I feel they hold their shape better. However, you can also cook them in a pot of boiling, salted water until fork tender. Drain and cool.  

Meanwhile, whisk together olive oil, lemon juice, garlic, mustard, salt, and pepper until combined. Add potatoes, dressing, shallots, and herbs to a large bowl, and toss gently until evenly combined. Taste and season with additional salt and pepper if needed.  

Refrigerate for a few hours before serving. 

Our management team loves good food, and we often spend much time swapping recipes and innovative ways to prepare our quality ingredients. Produce Manager Brent shared his family’s favourite recipe when the call went out for a non-mayo potato salad. Calling it a French Potato Salad just seems to elevate this tasty side to oh-la-la new heights! 

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