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.
This French potato salad gives you all the comfort of classic potato salad but with a lighter, brighter twist. Instead of mayonnaise, the warm potatoes soak up a tangy Dijon vinaigrette that’s full of shallots, herbs, and good olive oil. The result is a salad that feels fresh and zippy but still hearty enough to stand on its own next to grilled meats or roast chicken.
It’s also a make-ahead-friendly dish that actually improves as it rests. Tossing the potatoes while they’re still warm lets them absorb the dressing and seasoning, so every bite is seasoned all the way through. A generous handful of fresh herbs finishes the salad with color and fragrance, making it right at home on a picnic table, holiday buffet, or weeknight dinner plate.
What You’ll Like About This Recipe
- No mayo, but still satisfying. This salad skips the mayonnaise in favor of a mustardy vinaigrette, so it feels lighter and more elegant while still being filling and flavorful. It’s a great option for warmer days or for guests who avoid traditional creamy potato salads.
- Soaks up flavor while warm. Dressing the potatoes when they’re just warm allows the vinaigrette to sink into the centers instead of just coating the outside. You get well-seasoned potatoes from edge to core, with plenty of character in every bite.
- Herb-forward and aromatic. Chives, parsley, and tarragon or dill bring layers of fresh, herbal flavor that give the salad its French feel. The herbs balance the richness of the olive oil and the starch of the potatoes without needing a long ingredient list.
- Pairs with almost anything. The bright, tangy dressing and fresh herbs make this a versatile side dish for grilled chicken, steak, fish, sausages, or even roasted vegetables. It’s equally at home at a backyard cookout or a more refined dinner.
- Make-ahead potential. The salad tastes even better after a short rest as the flavors meld. You can make it a bit ahead of time, chill it, and then let it soften slightly at cool room temperature before serving.
Ingredient Notes
- Baby potatoes – Small, waxy potatoes hold their shape and stay creamy rather than crumbly after boiling. Quarter larger ones or halve very small ones so all pieces are roughly the same size and cook evenly. Yellow or red baby potatoes both work beautifully.
- Shallots – Minced shallots give a mild, sweet onion flavor that blends into the dressing instead of dominating it. Because the potatoes are dressed while warm, the shallots soften slightly and lose their raw edge. Very finely minced red onion can stand in if you don’t have shallots.
- Dijon mustard – Dijon is essential for the French-style flavor and also helps emulsify the dressing so it clings to the potatoes. Use a smooth, classic Dijon rather than a grainy mustard if you want a silky vinaigrette.
- Red wine vinegar – This gives the dressing its tangy backbone and a touch of fruitiness. If you’re out, white wine vinegar or champagne vinegar will work; you may want to taste and adjust, since some vinegars are a bit sharper.
- Extra-virgin olive oil – Choose a flavorful but not overly bitter olive oil since it makes up the body of the dressing. The potatoes will absorb a good amount, so use an oil you enjoy the taste of on its own.
- Chives – Fresh snipped chives add a gentle onion note and pop of color. They’re especially nice sprinkled on top just before serving. If you’re short on chives, you can supplement with extra parsley or a bit of thinly sliced green onion.
- Parsley – Flat-leaf parsley adds freshness and a slightly peppery, green flavor. It helps keep the salad from feeling heavy and adds nice flecks of color throughout.
- Tarragon or dill – Tarragon leans more classic French, with a light anise note that pairs beautifully with mustard and vinegar. Dill gives a brighter, more familiar herbal flavor.
Steps to Make French Potato Salad
- Cut the baby potatoes into even pieces so they cook at the same rate, then place them in a saucepan, cover with water, and season the cooking water so the potatoes are lightly seasoned from the inside out.
- Simmer the potatoes gently until they are just tender when pierced with a knife or fork but still holding their shape. Avoid a hard boil, which can cause the exterior to break up before the centers are fully cooked.
- Drain the potatoes well and let them cool just until they’re comfortable to handle but still warm. Transfer them to a mixing bowl so they’re ready to absorb the dressing.
- While the potatoes rest, whisk together the shallots, Dijon, red wine vinegar, olive oil, and garlic granules in a small bowl or shake everything in a jar until the dressing is emulsified and smooth. Taste and adjust the seasoning with a pinch of salt and pepper.
- Pour about half to two-thirds of the dressing over the warm potatoes and gently fold with a spatula, taking care not to mash the pieces. The potatoes should look lightly coated but not drenched at this stage.
- Add the chives, parsley, and tarragon or dill, sprinkling them evenly over the potatoes, and fold again so the herbs are well distributed throughout the salad.
- Taste and decide whether to add a bit more dressing or seasoning. Serve slightly warm or let the salad chill and then bring it back toward cool room temperature before serving.
Pro Tips
- Cut the potatoes into similar-sized pieces so they cook evenly and you don’t end up with some mushy and some underdone.
- Dress the potatoes while they’re still warm. Warm potatoes absorb the vinaigrette much better than cold ones, giving you deeper flavor and better seasoning.
- Toss gently with a spatula rather than stirring vigorously with a spoon. This helps keep the potato pieces intact and prevents the salad from turning into a mash.
- Layer the dressing, starting with less than you think you’ll need and adding more after tasting. Potatoes can vary in how much they absorb, and this prevents the salad from becoming greasy.
- Refresh the herbs just before serving if you’ve chilled the salad. A small sprinkle of fresh chives or parsley on top makes it look and taste freshly made.
Recipe Variations
- Eggs: Slice 2 to 3 hard-boiled eggs and add them to the salad or use them as a garnish.
- Add more vegetables. Fold in thinly sliced radishes, blanched green beans, or steamed asparagus pieces for extra color and crunch. These additions make the salad feel even more substantial and seasonal.
- Make it extra tangy. Increase the Dijon slightly and add an extra splash of vinegar for a more assertively sharp dressing. This variation works especially well when serving the salad with richer meats.
- Include olives or capers. Add a handful of halved olives or a spoonful of capers for a briny bite that leans into a more Mediterranean-French feel. Reduce added salt slightly, since these ingredients are naturally salty.
- Add protein. Toss in flaked canned tuna or bits of cooked smoked salmon to turn the salad into a light main dish for lunch.
Serving Suggestions
- Serve alongside grilled meats, roasted chicken, or salmon.
- Pair with quiche or savory pies for a light lunch or brunch.
- Pair with simple roasted vegetables or a leafy green salad if you’re serving it as part of a lighter meal or lunch.
- Choose it as a picnic or potluck side when you want a potato salad that travels well and doesn’t rely on mayonnaise.
How to Store
- Refrigerate: Transfer the salad to an airtight container and refrigerate for up to 3 days. The potatoes will continue to absorb dressing as they sit, so you may want to drizzle in a touch more olive oil or vinegar and toss gently just before serving.
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.
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
Calories: 308kcalCarbohydrates: 42gProtein: 5gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 59mgPotassium: 1049mgFiber: 6gSugar: 2gVitamin A: 315IUVitamin C: 50mgCalcium: 56mgIron: 3mg
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.
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