Alexandre Dumas Potato Salad

This image courtesy of Joseph DeLeo

Editor's Note: This summer, add this recipe for Alexandre Dumas Potato Salad to your list of go-to side dish recipes. Zesty and full of flavor, this easy potato salad recipe by the renowned chef James Beard will quickly become part of your repertoire. This recipe has only three steps, too, and is the perfect option for both first-time cooks and people with busy schedules. This versatile side dish is perfect for just about any meal this summer, so bring it along to your next potluck, picnic, or pool party. Instead of purchasing pre-made potato salad, roll up your sleeves and get cooking with this easy potato salad recipe. 

The classic French potato salad with a wine-and-oil marinade. First introduced in Alexandre Dumas’s Dictionary of Cuisine.

Makes6 servings



Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

Occasional Fresco, Buffet, Casual Dinner Party, Family Get Together, Game Day, Picnic, Tailgate Party

Recipe CourseSide Dish

MealDinner, Lunch

Taste and TextureHerby, Light, Savory, Sharp, Tangy

Type of DishSalad


  • 6 good-size new or waxy potatoes, unpeeled
  • 2 tablespoons salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup dry white wine
  • 8 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • ½ cup chopped parsley
  • ½ cup chopped green onion or chives


  1. Boil the potatoes in their skins in salted water to cover until just pierceable. Drain and peel while hot. 

  2. Slice them into a bowl, season to taste with salt and pepper, and pour the wine and oil over them. Let them cool, then add the vinegar, parsley, and green onions or chives, and toss lightly. 

  3. Serve with cold meats or chicken, or as part of a summer buffet.

Additional Note from the Editor: More James Beard Recipes for Your Next Potluck

Are you going to a picnic or cookout this summer? Then you'll want to make these delicious recipes by James Beard. You're sure to wow the crowd when you bring these recipes. Just don't expect any leftovers! 

  1. Shrimp and Orange Salad II: This easy salad is too good to miss! Light and full of flavor, this salad is one you can make for any event on your calendar this summer.

  2. My Favorite Hamburger: Fire up that grill and get cooking with this hamburger recipe. The next time you're hosting a cookout, make sure to keep this recipe up your sleeve. Guests will be impressed with this hamburger's ingredients.

  3. Peanut Butter Cake or Cupcakes: If you love peanut butter — really, really love it — then this recipe is for you. You can bake it as a cake for an elegant presentation, but if you'd like to make it easier to serve this treat, then bake this recipe as cupcakes.


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I've made this with red skinned potatoes before and it's really gone over well. I prefer to leave the skins on rather than peeling them since I'm a bit on the lazy side, plus the skins are a good source of nutrients. I've also added a bit of crumbled bacon to the potatoes since I'm used to that from the warm German potato salad I make from time to time.

Admittedly, I clicked on this for the Alexandre Dumas name-drop, but this does sound pretty tasty. I'll give it a go... for Dumas' sake. )

This sounds like a good recipe for potato salad except for all the salt. Two tablespoons of salt is either a gigantic overkill or a misprint. Start with a scant teaspoon or so and increase from there according to taste. It's a much better idea to add salt as needed than to throw the whole works out because it's inedible.

The 2T of salt is for the water that you boil the potatoes in and it definitely takes a lot. Just like salting pasta water. You can definitely season with SP to taste afterwards, but it's a critical step to salt the cooking water well )


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