French potato salad from The Barefoot Contessa Cookbook (page 96) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Juleslovesgoldies on February 16, 2026

    Fabulous!

  • anya_sf on January 09, 2020

    I used a mixture of baby gold, red, and purple potatoes. For the herbs, I just had parsley and dill. I added salt to taste at the end - not the full amount. There was more dressing than needed, but the extra sank to the bottom, so the salad didn't taste overdressed. It was quite good.

  • Aggie92 on August 22, 2016

    Delicious. Made a few small changes: white wine vinegar for the Champagne vinegar, omitted the dill, reduced the olive oil all the way down to 1 tablespoon, and cooked the potatoes in chunks instead of whole. Best served at room temperature.

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