French Potato Salad

by Jul 1, 2024

I’ve been making this potato salad from the Silver Palate Cookbook for 36 years! It’s the best, and about time I put it up on my site. Make it for a July 4th BBQ or anytime this summer. (If bacon’s not your thing, simply omit it and add 3 tablespoons of olive oil, for a total of 5.)

French Potato Salad with Bacon

adapted from the Silver Palate Cookbook

Servings 4


  • 1 pound new potatoes, about 8 or 9
  • 3 slices bacon, chopped
  • ¼ cup shallots, finely chopped
  • 3 tablespoons red wine vinegar Banyuls is wonderful!
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper
  • ¼ cup red onion, chopped
  • leaves from several stems of Italian parsley, chopped


  1. Scrub the potatoes under running water, quarter them, and drop into a pot of cold salted water. Bring to boil and cook until tender, but still firm, about 8–10 minutes after the water reaches a boil.

  2. Cook the bacon in a small frying pan until crisp. Remove bacon and reserve. In the bacon fat, saute the shallots until tender but not at all browned, 5 minutes or so. Reserve the shallots and fat.

  3. When the potatoes are done, drain them and put them into a mixing bowl. Pour vinegar, olive oil, shallots + bacon fat over the still-hot potatoes. Season with salt and freshly ground black pepper and gently toss. Add the red onion and parsley and toss again. Cool to room temperature, cover, and refrigerate.

  4. Before serving, bring back to room temperature, toss, taste and adjust seasoning, adding additional oil and vinegar if the salad seems dry. Sprinkle the reserved bacon on top.

Subscribe to Recipes

Get Posts by Email

Follow Ripe:

Find Amy on Vivino

Filter by Category:


Pin It on Pinterest