French Potato Salad
Elevate your potato salad game with a zesty French twist. This recipe features a tangy Dijon dressing and a burst of fresh herbs.
Elevate your potato salad game with this zesty French twist! A Dijon vinaigrette and plenty of fresh herbs give this dish bright, tangy flavor.
Unlike American-style versions, this French potato salad skips the mayo in favor of a light vinaigrette made with red wine vinegar, olive oil, shallots, and Dijon mustard. A mix of parsley, chives, and tarragon adds garden-fresh flavor, while warm potatoes absorb all that goodness. It’s picnic-perfect and makes a beautiful side for grilled meats, seafood, or quiche.
What You’ll Like About This Dish
Fresh and light. No mayo — just a bright, herby vinaigrette that keeps it feeling fresh.
Full of flavor. Dijon, shallots, and herbs give every bite a punch of tang and depth.
Perfect for picnics. Since it’s mayo-free, it’s ideal for summer outings and potlucks.
Make-ahead friendly. The flavor improves as it sits, making it easy to prep in advance.
Ingredient Notes
- Baby potatoes – Choose red, yellow, or mixed baby potatoes. Halve or quarter depending on size.
- Shallots – Minced finely to blend into the vinaigrette.
- Dijon mustard – Adds a sharp tang to the dressing.
- Red wine vinegar – Provides balanced acidity and pairs well with Dijon.
- Olive oil – Use a good-quality extra virgin olive oil for best flavor.
- Herbs – Chives, parsley, and tarragon or dill bring a fresh, aromatic finish.
- Garlic granules – Optional, but they add subtle savory depth.
- Salt and pepper – Season to taste, especially once dressed.
Steps to Make French Potato Salad
- Put the potatoes in a large saucepan and cover with water by about 1 inch. Add a heaping teaspoon of salt and bring to a boil over medium-high heat. Reduce the heat, cover, and cook for 12 to 15 minutes, or until the potatoes are tender but still firm.
- Drain the potatoes and let them cool slightly to just warm, then transfer to a large bowl.
- Combine the shallots, Dijon, vinegar, olive oil, and garlic granules in a jar or bowl and shake or whisk until blended. Pour half to two-thirds of the dressing over the potatoes, sprinkle with the herbs, and gently mix. Taste and adjust the seasoning, adding more dressing if desired.
Tips
- Use warm potatoes. They absorb the vinaigrette better than cold ones.
- Adjust herbs to taste. Basil, thyme, or even scallions work if you’re out of tarragon.
- Double the dressing. If you like a saucier salad or want extra for serving later.
Recipe Variations
- Eggs: Slice 2 to 3 hard-boiled eggs and add them to the salad or use them as a garnish.
- Cucumbers: Diced seeded cucumbers are an excellent addition to the salad. They pair well with the tangy dressing.
- Cornichons: Add thinly sliced cornichons for their crunch and a sour flavor.
- Radishes: Incorporate fresh sliced red radishes for flavor, texture, and a pop of color.
- Grainy Mustard: Add tangy grainy mustard along with the Dijon for a sharper mustard flavor.
Serving Suggestions
- Serve alongside grilled meats, roasted chicken, or salmon.
- Pair with quiche or savory pies for a light lunch or brunch.
- Add it to a picnic basket with crusty bread and chilled white wine.
- Tuck into a lunchbox with cold roast chicken or ham.
How to Store
Refrigerate: Transfer the salad to a covered airtight container and store in the fridge for up to 3 days. The flavor improves as it chills. Stir before serving and add a splash of vinegar or oil if needed.
French Potato Salad
Ingredients
- 2 pounds baby potatoes, quartered (or halved if very small)
- 1 heaping teaspoon salt for the cooking water
- 2 tablespoons shallots, minced
- 1 tablespoon Dijon mustard
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 tablespoons chives, fresh snipped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon tarragon , or dill, chopped fresh
- Dash garlic granules
- Pinch salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Put the potatoes in a large saucepan and cover with water. The water should come about 1 inch above the potatoes. Add a heaping teaspoon of salt and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover the pot, and cook for 12 to 15 minutes or until the potatoes are tender but still firm.
- Drain and let the potatoes cool slightly to just warm. Transfer to a bowl.
- Combine the shallots, mustard, vinegar, olive oil, and a dash of garlic granules in a screw-top jar or bowl. Shake in the jar or whisk in the bowl; taste and add salt and pepper.
- Pour half or two-thirds of the dressing over the potatoes and sprinkle with the chives, parsley, and tarragon or dill; use a rubber spatula to gently mix. Taste and add more dressing as desired.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
