Fingerling potatoes are tossed with a Dijon mustard vinaigrette, capers, and peppery baby arugula in this delicious French Potato Salad. Great for picnics!
Have I mentioned before how much I love a good potato salad? It’s probably my favorite summer side dish (though, I’ve been known to make it, in various forms, in the dead of winter, too!). Potatoes are a blank canvas that can be layered with so many different flavors to accompany a variety of main dishes.
Sometimes, the menu begs for a rich mayonnaise-based salad (like my favorite Bacon-Cheddar version I shared last year). Other times, I crave something a bit lighter and healthier, such as this French Potato Salad with Baby Arugula.
Here, I toss creamy, delicate fingerling potatoes with a Dijon mustard vinaigrette, capers, thinly-sliced red onions, and peppery baby arugula. Served just slightly warm or at room temperature, I’ve made a meal out of this potato salad on its own more times than I care to admit!
I’ve always been a fan of European potato salads in general; German with bacon, French with fresh herbs. These vinaigrette-based salads bring bright, fresh, and robust flavors to the table, and pair well where the heaviness of mayonnaise would be overpowering.
For French Potato Salad, I like to use champagne vinegar, but you can experiment with other vinegars you enjoy, such as sherry, white wine, or even a touch of white balsamic.
Since potatoes are bland on their own, it’s important to toss them in the vinaigrette while they’re still hot and let them marinate to soak up all of the flavor.
I usually fold the baby arugula into the salad after the potatoes have marinated, just before serving. The arugula will wilt down in the vinaigrette the longer it sits. It’s still delicious when this happens, but I’ve always thought that the freshly-dressed leaves make the prettiest presentation.
Since there’s no mayo involved (the perishability of which has become somewhat of a hotly-debated issue), vinaigrette-based potato salads are perfect picnic fare, especially as we head toward the “last hurrah” of Labor Day weekend barbecues.
When I’m going to transport a potato salad to an outdoor party, or I know it’s going to be a particularly long or scorching day, I often turn to a vinaigrette-based recipe. Less worry, more time to enjoy the festivities!
In other fun news, I’m headed to the beach (or “down the shore” as we Jerseyans like to say) for a little mini-vacation this week. I’m staying at a lovely hotel in Stone Harbor, only a few blocks from the beach, right on the Shelter Haven Bay. There are some great waterfront dining options (calories don’t count on vacay!).
The weather (fingers crossed) is going to be fantastic for soaking up the rays on the beach and playing in the bay (boating, paddle boarding, and cocktails in the sunset, can’t wait!). I’ll be posting pics of food and fun throughout my getaway, so stay tuned to my Instagram feed for the latest. See you in a few days!
📖 Recipe
French Potato Salad with Baby Arugula
Ingredients
- 2-½ pounds fingerling potatoes , cut in half lengthwise
- 1 cup thinly sliced red onion (about ½ medium)
- 1 tablespoon capers , drained
- 1 garlic clove , minced
- 1 shallot , finely chopped (about 2 tablespoons)
- 1 teaspoon chopped fresh thyme leaves
- 1 tablespoon chopped fresh tarragon
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped Italian parsley
- 1 tablespoon Dijon mustard (smooth or whole grain)
- 3 tablespoons Champagne vinegar
- ½ cup extra-virgin olive oil
- kosher salt
- 1 -½ cups baby arugula leaves , lightly packed
Instructions
- Place cut fingerling potatoes in a large pot with a generous pinch of kosher salt and fill with enough water to cover by 1-inch. Bring to a boil and cook until potatoes are tender when pierced with a knife, about 8-10 minutes, depending on size. Drain into a colander and let cool slightly.
- While potatoes are boiling, make the vinaigrette. In a large bowl, whisk together olive oil, vinegar, and mustard until emulsified. Stir in herbs, shallot, garlic, 1 teaspoon kosher salt and capers until combined.
- Add sliced red onion and warm, drained potatoes to the vinaigrette and gently toss to coat. Let stand for potatoes to soak up vinaigrette and allow flavors to develop, at least one hour. Just before serving, fold in baby arugula leaves. Season to taste with salt and pepper. Salad is best enjoyed at room temperature.
Carolina says
Hi! Love the beautiful pics of the potato salad! I am hosting a 4th of July picnic and will be making this salad. You are SO right about adding the vinaigrette to the potatoes when they are warm. It makes all the difference!
Igor @ Cooking The Globe says
This salad looks so good. I have never tried a French potato salad before, but I am surely making it now, because these pics are so tempting!
Christine | Mid-Life Croissant says
Completely obsessed with these little fingerlings. They’re everywhere right now. Gotta try this salad.
Amanda {Striped Spatula} says
I know, right? They’re adorable and delicious! Hope you enjoy the salad, it’s one of my favorites.
babykitted says
I love health food and french potato! I will try this one in this weekend, in special lunch. Potatoes goes with evert kind of food, I love it so much!
Kylee @ Kylee Cooks says
The colors in this are GAWWWWWGEOUS (just say “gorgeous” in my accent)
I love potato salad, and am totally over mayo based ones. Will have to give this a try.
Amanda {Striped Spatula} says
Thanks for your very nice comments, everyone! I hope you enjoy the recipe as much as we do…and as much as I enjoyed my vacation on the beach! :)
Neli @ Delicious Meets Healthy says
I love potato salad but never thought to add some arugula and dressing. Yours looks SO good! definitely trying it very soon!
Mary says
This potato salad looks so refreshing and filling! And you’re right – calories definitely don’t count on vacay!
Tracy says
Oooh those potatoes look sooo tasty and in a salad with arugula? Lovely!
Rachel @ Simple Seasonal says
This is such a pretty salad looking and delicious sounding salad. I wish a had a bowl full for lunch today!
Kathrina says
Potato salads with vinaigrette instead of mayo are my favorites. The arugula is certainly a welcome addition too! It looks beautiful and delicious.
Clyde says
Looks delicious! I like that I can eat this and be guilt free since there is no mayo.
Mary says
I love a potato salad with a dijon vinaigrette–they’re so much lighter and fresher than the mayonnaise-based versions. This looks great!
Cristie | Little Big H says
How gorgeous are all those colours. This sounds lovely. Can’t wait to try it.
Lyndsay says
This recipe looks and sounds delicious. The vinaigrette is perfect and I absolutely love capers. I’ll be making this for sure ? thanks for sharing.
Natalia @ Enjoy Tribute says
who doesn’t love a good potato salad? Who doesn’t love potatoes period! this looks amazing. enjoy your time at the beach, such perfect weather for it too!
Sarah says
I love potato salad with vinaigrettes rather than mayo. This looks SO delicious :)
Amanda {Striped Spatula} says
Thanks so much for your nice comment, Sarah! I love how bright and fresh vinaigrette potato salads taste. And, I don’t feel as guilty afterwards without the mayo…even when I have an extra scoop. :) Cheers!