French Potato Salad

French Potato Salad


"The dressing for this dish is a marinade made from beef consomme, tarragon vinegar, and a good neutral oil. Serve on lettuce-lined plates for an attractive presentation."


13 h 50 m servings 500 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 500 kcal
  • 25%
  • Fat:
  • 22.4 g
  • 35%
  • Carbs:
  • 68g
  • 22%
  • Protein:
  • 9.3 g
  • 19%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1474 mg
  • 59%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Cool slightly. Peel and slice into a large bowl.
  2. In a small bowl, combine oil, vinegar, consomme, green onion, parsley, and salt and pepper.
  3. Gently toss warm potatoes with dressing. Cover, and refrigerate several hours or overnight.
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  1. 13 Ratings


I double the amount of consome, and add basil, thyme, a pinch of rosemary, and a good deal of capers. Great stuff!

This is a fairly quick and easy potato salid, altho the kids like a potato salid with a little more zip. This is great for an adult meal.

I only needed about 1/2 of the dressing for my 9 medium red potatoes. I did not really care for this.

Delicious! I made half of the recipe and used 1/2 cup of chopped Vidalia Onions instead of the Green Onions (it was what I had on hand); however, it turned out great. Would make again.

I thought this was a nice change from the usual potato salad. I added more seasonings plus some dillweed. Thanks!

This was very good, with a few changes. I used wine vinegar and fresh tarragon, left out the consomme, added vidalia onion and roasted red pepper and a bit of dijon mustard. Delicious!

I made this several times when we members of a CSA to use up rocket, since I didn't know what else to do with it. I loved the exotic flavor it has, very continental. The mustard and vinegar ble...

We entertain outdoors a lot in the summer, and this has become one of our dishes that people look forward to. My husband absolutely prefers this over the mayonnaise and egg-laden version. It's e...

A "not bad" adaptation of the classic. I preferred to peel and slice the potatoes into 1/4" slices before cooking, preferred olive oil over vegetable oil, white wine vinegar over tarragon vineg...