Comments on: French-Style Potato and Green Bean Salad

By: Anne Moore

Anne Moore — Mon, 18 May 2026 17:07:23 +0000

In reply to Audrey. I will definitely try that. Thank you!

By: Audrey

Audrey — Sun, 17 May 2026 06:23:29 +0000

In reply to Anne Moore. Hello Anne! I'm trying to think of which recipe you're referring to, as I have more than a couple potato dishes - but none off hand that star tarragon. That said, I do specifically mention (and often use) tarragon as a substitute for dill in this potato salad recipe. I hope this helps, and if I can think of anything else, I'll update you, asap!

By: Anne Moore

Anne Moore — Wed, 13 May 2026 23:43:40 +0000

Audrey,
I love your recipes! I am not seeing a potato salad with tarragon recipe that I made last summer? I did not see it in your cookbook as well. Is it possible you can post it again?
Thank you,
Anne

By: Roxanne Koren Yanishewski

Roxanne Koren Yanishewski — Tue, 24 Mar 2026 23:45:15 +0000

In reply to Audrey. I soak them to take a bit of the harshness out of them. However, only soak them for 10-30 minutes, as they can lose to much of their bite.

By: Audrey

Audrey — Sat, 21 Mar 2026 07:01:47 +0000

In reply to JostLori. Made me smile, Lori! That sounds like a meal fit for royalty, and an absolutely perfect combination. So glad you enjoyed it, and hope you'll enjoy the leftovers just as much :)

By: JostLori

JostLori — Sat, 21 Mar 2026 01:06:44 +0000

Oh, my goodness – this is a most excellent potato salad! I’ve never been crazy about the ones slathered in mayo, so this is the perfect fit for me! The vinaigrette is delicious and melds so well with the rest of the ingredients. Loved the dry cured olives in this. I served this with a Wagyu ribeye, which should have been the star of the meal – but honestly, I enjoyed this salad better! LOL. We did eat it on the first day, and I can’t wait to try it tomorrow to see how the flavors have deepened. Thanks for posting!

By: Audrey

Audrey — Sun, 20 Jul 2025 06:03:30 +0000

In reply to Sheryl R.. Unfortunately the blog doesn't allow you to upload/send photos, but you can email me a photo at pardonyourfrench dot blog at gmail.com. I'm thrilled that you enjoyed it, Sheryl, thanks for leaving a comment :)

By: Sheryl R.

Sheryl R. — Sat, 19 Jul 2025 09:15:51 +0000

Hi Audrey, I made this salad tonight and it was a hit. I only let it sit for1-1/2 hours but it was still quite tasty. We loved the vinaigrette. Lots left for tomorrow since there were only two of us so the rest will absorb the flavors even more. I would recommend using small potatoes. Mine were a bit large though if I had cut them more before tossing it would have been fine. How can I send you a picture?

By: Audrey

Audrey — Thu, 17 Jul 2025 06:08:52 +0000

In reply to Kim Webster. Using what's on hand (or what the earth gives us) is what makes us better in the kitchen, Kim! The recipes are written as they are as "authentically French", but that doesn't mean they can't be adjusted to taste, or to what's in our fridge. Glad this could be a template for you, and honored that it will be brought to share with your community meeting. Hope it's enjoyed by everyone. Merci!

By: Kim Webster

Kim Webster — Thu, 17 Jul 2025 01:08:08 +0000

This salad is scrumptious! I didn’t have all the ingredients and I had the wrong kind of vinegar, but I made it anyway, leaving out the olives, capers, and fresh herbs. I replaced the herbs with a dried Parisian shallot blend I had on hand and used apple cider vinegar. It was excellent and I will be making it for a Cherokee community meeting next weekend. We always try to use ingredients indigenous to the Americas, and with my changes, this fits the bill. Thank you for this yummy summer dish.