French Potato Salad is a light, elegant twist on the classic potato salad. Made with tender potatoes, fresh herbs, and a bright Dijon vinaigrette, this version skips the mayo in favor of clean, vibrant flavors. Served warm or at room temperature, it’s the perfect side dish for picnics, barbecues, or any meal that needs a touch of French flair.
Why You’ll Love This Recipe
This potato salad is tangy, herbaceous, and refreshing—without the heaviness of traditional mayo-based versions. It’s incredibly easy to make, holds up beautifully at room temperature, and tastes even better as it sits. The vinaigrette lightly soaks into the warm potatoes, giving them a burst of flavor in every bite. It pairs well with grilled meats, seafood, and roasted vegetables alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Yukon Gold or red potatoes
- Dijon mustard
- White wine vinegar or champagne vinegar
- Olive oil
- Shallot
- Fresh parsley
- Fresh chives or tarragon (optional)
- Salt
- Black pepper
directions
- Wash and cut the potatoes into bite-sized chunks. Place in a large pot and cover with cold, salted water.
- Bring to a boil, then reduce heat and simmer until the potatoes are fork-tender, about 10–12 minutes.
- Drain and let the potatoes sit for a few minutes to steam dry.
- While the potatoes cook, whisk together Dijon mustard, white wine vinegar, olive oil, minced shallot, salt, and pepper in a bowl to make the vinaigrette.
- While the potatoes are still warm, gently toss them with the vinaigrette so they absorb the flavor.
- Stir in chopped parsley and chives or tarragon.
- Serve warm, at room temperature, or chilled.
Servings and timing
Serves: 6
Prep time: 10 minutes
Cook time: 12 minutes
Total time: 25 minutes
Variations
- Add sliced radishes or green beans for extra crunch and color.
- Mix in capers or olives for a briny twist.
- Use baby potatoes for a more rustic look and texture.
- Add a hard-boiled egg or two for extra protein.
- Swap out white wine vinegar for apple cider vinegar or lemon juice for a different flavor note.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
No reheating is necessary—this salad is best served cold or at room temperature.
Before serving, you can refresh with a splash of vinegar or olive oil if needed.
FAQs
What makes French potato salad different?
French potato salad is made without mayonnaise. Instead, it’s tossed in a tangy vinaigrette and fresh herbs, making it lighter and more flavorful.
What kind of potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes are ideal because they hold their shape after boiling.
Can I make this ahead of time?
Yes, and it actually tastes better after sitting for a few hours as the flavors meld.
Should I peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and color, especially with thin-skinned varieties.
Can I serve it warm?
Absolutely—French potato salad is delicious warm, at room temperature, or cold.
What herbs work best in this recipe?
Parsley, chives, and tarragon are traditional, but dill or basil also work well.
Is this recipe vegan?
Yes, it’s naturally vegan—just make sure the Dijon mustard is free of animal products.
How long will it last in the fridge?
It keeps well for up to 3 days. The flavor even improves after the first day.
Can I add protein to make it a full meal?
Yes, try adding tuna, hard-boiled eggs, or chickpeas for a more filling version.
What pairs well with French potato salad?
It goes beautifully with grilled meats, roasted chicken, seafood, or a crisp green salad.
Conclusion
French Potato Salad is a fresh, flavorful alternative to traditional potato salad, offering a light and herbaceous profile that complements any meal. Its simple preparation and versatility make it a go-to side dish for everything from backyard gatherings to elegant dinners. Once you try this vinaigrette-based version, you may never go back to the creamy kind.
Print
French Potato Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Boiling
- Cuisine: French
Description
This French Potato Salad is a fresh, herby, and light version of the classic. Made without mayo, it features tender potatoes tossed in a tangy Dijon vinaigrette with plenty of fresh herbs. Perfect for warm weather, picnics, or as a side for grilled meats and seafood.
Ingredients
For the Salad:
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2 lbs baby red or yellow potatoes, halved or quartered
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1/4 cup finely chopped shallots
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh dill, chopped
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2 tablespoons fresh chives, chopped
For the Dijon Vinaigrette:
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1/4 cup extra-virgin olive oil
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2 tablespoons white wine vinegar (or champagne vinegar)
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1 tablespoon Dijon mustard
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1 clove garlic, minced
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1 teaspoon sea salt
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1/2 teaspoon black pepper
Instructions
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Cook the Potatoes:
Place potatoes in a large pot and cover with cold water. Add a generous pinch of salt.
Bring to a boil, reduce to a simmer, and cook until fork-tender (about 15–20 minutes).
Drain and let cool slightly until just warm. -
Make the Vinaigrette:
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper. -
Assemble the Salad:
While potatoes are still warm, transfer to a large bowl. Add shallots and toss gently with vinaigrette to coat.
Add parsley, dill, and chives and toss again.
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Serve:
Let sit 10–15 minutes before serving to allow flavors to meld. Serve warm or at room temperature.
Notes
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No mayo = picnic safe! Great for outdoor events.
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Feel free to mix in other herbs like tarragon or thyme.
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Add sliced radishes or green beans for variety.