French Style Potato Salad

Posted by Ashley Robustelli on

My husband and I discovered this recipe when we tried a Hello Chef meal. This side dish is so easy to prep and cook is really good too! We knew this was a recipe that we would want to keep around. I'll also note that I am a picky eater, and I strongly dislike carrots. While this recipe did not change my mind about carrots, it is the only way I will willingly eat them because it's so delicious!


  • 1/4 oz parsley
  • 1/2 oz honey
  • 1/2 oz seasoned rice wine vinegar
  • 12 oz red potatoes
  • 2 large carrots
  • 2 tsp olive oil
  • salt and pepper, to taste


Begin by preheating your oven to 450 degrees. Prepare a baking sheet with foil and cooking spray. Then, wash and rinse your produce. Peel, trim, and cut carrots at 1/2" angled slices. Cut potatoes into 1/2" chunks. Add veggies to a medium bowl and toss with 2 teaspoons of olive oil, salt, and pepper. Spread the veggies onto the baking sheet and bake for 25 min. Stir halfway through. While the veggies are cooking, rinse out the bowl you just used. Now add in the honey, parsley, and vinegar. Once the vegetables are done cooking, add them to the vinegar mixture and toss to coat. Serve.

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