The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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French Potato Salad
French Potato Salad
{Serving suggestion only*}
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Experience the sophisticated simplicity of this French-style potato salad that elevates the humble spud into something truly special. Unlike mayo-heavy American versions, this vibrant salad features tender baby potatoes dressed in a zesty vinaigrette made with spicy brown mustard, fresh garlic, red wine vinegar, and aromatic dill. The secret lies in seasoning the warm potatoes immediately after cooking, allowing them to absorb maximum flavor. Perfect for picnics, potlucks, or as an elegant side dish, this versatile salad tastes fantastic served warm, chilled, or at room temperature. Fresh green onions and optional parsley add color and crunch to this crowd-pleasing recipe that serves 14 generously. - Claude
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Ingredients
POTATOES + VEGETABLES
2 lbs baby yellow potatoes (we used half yellow, half red)
1 pinch sea salt and black pepper
1 Tbsp apple cider vinegar
1 cup diced green onion
1/4 cup fresh chopped parsley (optional)
DRESSING

(continued in the next column ↗️)

2 1/2 Tbsp spicy brown mustard (or dijon mustard)
3 cloves garlic, minced
1/4 tsp each sea salt and black pepper (plus more to taste)
3 Tbsp red wine vinegar (or white wine vinegar)
1 Tbsp apple cider vinegar
3 Tbsp good olive oil
1/4 cup fresh chopped dill
Directions
Rinse and scrub potatoes, then slice into 1/4-inch slices.
Add to a large saucepan and cover with water.
Add a healthy dash of salt (for flavor) and bring to a boil.
Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife.
Be sure not to undercook the potatoes or they can be waxy and difficult to eat.
When in doubt, carefully scoop out a potato and test it to see if it's the right doneness.
Once the potatoes have finished cooking, drain and rinse with cool water.
Then once mostly dry, add to a large serving bowl.
Season with a dash of salt and black pepper and apple cider vinegar.
Set aside.
PREPARE DRESSING
While potatoes are cooking, prepare dressing.
Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine.
Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar.
Add the dill and whisk once more.
Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
ASSEMBLE
Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine.
Taste the potato salad and adjust salt and pepper again.
It's now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
Serve warm, chilled, or room temperature.
Servings\Yield
Serves 14
Nutrition Facts
Nutrition Per Serving - Calories: 95; Total Fat: 3g (Saturated Fat: 0g); Cholesterol: 0mg; Sodium: 180mg; Total Carbohydrates: 16g (Dietary Fiber: 2g, Sugars: 1g); Protein: 2g; Calories from Fat: 27 (28%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says... Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly. Recipe adapted from Minimalist Baker.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: potato, salad, french, mustard, dill
🗂️ Categories: 🥗 Salads, 🌽 Sides, 🍅 Veggies
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
French Potato Salad was added on June 13, 2025 and last updated on June 13, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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