Salade de Pommes de Terre Tièdes (French Warm Potato Salad)
Waxy potatoes tossed warm with shallot, white wine and mustardy vinaigrette. No mayonnaise, just sharp and glossy.
Made with Basic vinaigrette. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £0.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the potatoes in a pan of cold salted water, bring to the boil and simmer for 20 to 25 minutes, until a knife slides in easily.
23 min - 2
While they cook, gently warm the white wine in a small pan until just steaming. Keep it warm.
- 3
Drain the potatoes and let them steam for a minute. When just cool enough to handle, peel off the skins if you like and cut into 1 cm slices.
- 4
Put the warm slices in a bowl and pour over the warm wine. Stir gently and leave for 5 minutes, until the potatoes have absorbed it.
5 min - 5
Add the shallots and your ready made basic vinaigrette (see the base recipe) and toss gently.
- 6
Fold through the chives and parsley, taste and season, and serve warm.
Tips
- Waxy potatoes keep their shape. Floury varieties collapse into mash when tossed.
- The wine step is what makes this French. The warm potatoes soak it up and carry the flavour through.
- Slice potatoes while they are warm. Cold potatoes crumble when cut.
Storing and freezing
Keeps 2 days in the fridge. Serve at room temperature, as cold dulls the flavour.
Questions
Can I leave out the wine?
Yes. Use 100 ml of vegetable stock or water with 1 tablespoon of white wine vinegar instead. The potatoes still absorb it, though the flavour is less rounded.
Why dress potatoes while warm?
Warm potatoes absorb liquid and flavour much better than cold ones, so the dressing goes right through rather than just coating the outside.
Is it vegan?
Yes. It contains no animal products. It is also gluten free, dairy free, egg free and nut free, but check your mustard is gluten free.
More made with basic vinaigrette
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.