French Garden Potato Salad

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  • Level: Easy
  • Total: 1 hr
  • Active: 30 min
  • Yield: 6 to 8 servings
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1 1/2 pounds fingerling potatoes, halved lengthwise

3 large shallots, cut into chunks

1/4 cup plus 2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 cup sugar snap peas, trimmed

2 tablespoons tarragon vinegar or white wine vinegar

1 tablespoon Dijon mustard

1 teaspoon honey

1 cup heirloom cherry tomatoes, halved if large

2 Persian cucumbers, diced

3 radishes, thinly sliced

1/2 cup chopped fresh parsley

1/4 cup chopped fresh chives

2 tablespoons chopped fresh tarragon


  1. Put a rimmed baking sheet in the lower third of the oven and preheat to 425 degrees F. Toss the potatoes and shallots with 2 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper. Spread on the hot baking sheet and roast, tossing halfway through, until tender and golden, 25 to 30 minutes. Let cool.
  2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snap peas and cook until bright green but still crisp, 1 to 2 minutes. Transfer to a bowl of ice water; let cool. Drain and pat dry.
  3. Whisk the vinegar, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Slowly whisk in the remaining 1/4 cup olive oil. Add the roasted potatoes and shallots, peas, tomatoes, cucumbers, radishes, parsley, chives and tarragon. Season with salt and pepper and toss.

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