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French-Inspired Herby Potato Salad

  • Writer: Alexis Krilla
    Alexis Krilla
  • Apr 7
  • 2 min read

Light, creamy, and bright with fresh herbs

Recipe #11 of My 100 Recipe Project



There’s something about this potato salad that feels just a little more elevated than the classic version. It's lighter, fresher, and full of herbs. It reminds me of the kinds of simple, beautiful dishes you’d find in the French countryside: nothing fussy, just really good ingredients treated well.

I made this alongside crispy chicken thighs and roasted vegetables, and it completely held its own. The mix of tender potatoes, crisp green beans, and fresh herbs makes it feel both comforting and fresh at the same time. My kids are not that into potatoes, but my husband and I ate this for lunch leftovers the next two days.

Ingredients

  • 2 lbs baby Yukon gold potatoes, halved

  • Kosher salt


Dressing:

  • ½ cup mayo

  • ¼ cup sour cream (or Greek yogurt)

  • 1–2 tbsp Dijon mustard

  • 2 tbsp apple cider vinegar (or fresh lemon juice)

  • 1 small garlic clove, finely grated

  • Salt + freshly cracked pepper


Mix-ins:

  • 1 cup green beans, trimmed and cut into 1-inch pieces

  • ¼ small red onion, very thinly sliced

  • 3 tbsp fresh chives, finely chopped

  • 2 tbsp fresh dill, chopped

  • 3 scallions, thinly sliced


Instructions


1. Cook the potatoes

Place potatoes in a large pot and cover with cold, salted water. Bring to a boil and simmer for 10–12 minutes, until fork-tender. Drain and let cool slightly (you want them warm, not hot).


2. Blanch the green beans

Bring a small pot of salted water to a boil. Add green beans and cook for 2–3 minutes, until bright green and just tender. Drain and rinse with cold water to stop cooking.


3. Soften the red onion

Place sliced red onion in a bowl of cold water for 5–10 minutes, then drain. (This removes the harsh bite while keeping the flavor.)


4. Make the dressing

In a large bowl, whisk together:

  • mayo

  • sour cream

  • Dijon

  • vinegar or lemon juice

  • garlic


Season well with salt and pepper. Taste! It should be bright and slightly tangy.


5. Assemble

Add the warm potatoes to the dressing and gently toss to coat. Fold in:

  • green beans

  • red onion

  • chives

  • dill

  • scallions


6. Finish and chill

Taste and adjust seasoning...add more salt, pepper, or a splash of vinegar/lemon if needed.

Let sit for 15–20 minutes, then refrigerate until ready to serve.


7. Before serving

Remove from the fridge 20–30 minutes before serving. Give it a gentle toss and finish with:

  • extra herbs

  • a pinch of salt

  • a squeeze of lemon (optional, but recommended)



Suggested Menu

Serve alongside:

Franklin Kitchen Notes

  • Dressing the potatoes while warm

  • Don’t skip soaking the red onion, it keeps everything balanced

  • This salad is best slightly cool, not ice cold


Recipe #11 of my 100 Recipe Project


From My Franklin Kitchen,

Alexis

 
 
 

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