French Potato Salad

appetizers salad toppers salads sides
French Potato Salad
YIELDS 8 Servings
Garlic Thyme Sprouted Salad Toppers


  • 2 lbs of small potatoes (red, white, and purple)
  • 3 tbsp red wine vinegar
  • ½ tsp Dijon mustard
  • ½ cup olive oil
  • ½ shallot, finely minced
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 2 tbsp fresh parsley, finely chopped
  • 2 tbsp fresh tarragon, finely chopped
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp fresh dill, finely chopped
  • ¼ cup Go Raw Garlic Thyme Salad Toppers
  • Kosher salt


  1. Put the potatoes into a large pot of water, generously salted with Kosher salt. Cook potatoes for 20 to 30 minutes, until they are just cooked through.
  2. Drain potatoes in a colander, and as soon as you can handle them, cut in half (quarters if the potatoes are larger) and place in a medium bowl.
  3. Combine the vinegar, mustard, shallot, sea salt, pepper and slowly whisk in the olive oil to make an emulsion.
  4. Dress the potatoes with the vinaigrette and add the herbs. Add the Go Raw Salad Toppers. Salt & pepper to taste.

Recipe by Valerie Popelka; Photo by Dana Plucinski

Products used in this recipe

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