Learn how to make the BEST French Potato Salad! This easy, no mayo recipe has a delicious vinaigrette dressing and it's bursting with fresh herbs. Serve this scrumptious French potato dish for all your summer parties and barbecues, or for a relaxed dinner anytime of year!
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I don't know about you, but I love potato salad. It just screams summer to me, probably because I'm usually hanging out with friends and family in someone's backyard while eating it!
My favorite version doesn't look anything like the traditional American recipe though. And if you're looking for a lighter, even more delicious twist on the standard barbecue side dish, then I know you're going to love this French Potato Salad, too!
This simple French potato dish pairs baby potatoes with a zesty vinaigrette dressing (there's no mayo in sight) and a generous amount of fragrant, fresh herbs. Its bright, vibrant flavor makes it impossible to resist this scrumptious side dish. Best of all, it's super easy to make!
You can serve this tasty potato recipe warm, at room temperature, or cold, making it perfect for pairing with all your summer favorites. Don't save it just for summer though ... it makes an elegant side dish for cozy fall and winter meals, too!
Ready to start cooking? Then keep reading for the easy recipe, plus lots of helpful tips!
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Ingredients
This classic French Salade de Pommes de Terre recipe uses simple, healthy, easy to find ingredients! Here's what you'll need:
- Potatoes - I used baby yellow potatoes when developing this recipe. Their small size gives the recipe an elegant look, and the baby potatoes (which are also known as new potatoes) hold their shape really well while cooking. Baby red potatoes and fingerling potatoes are great options too. Regular-sized potatoes will also work, but because they'll need to be chopped, the larger potatoes will give the finished salad a different look
- Dressing - This recipe features an amazing homemade French Vinaigrette that's so delicious and easy to make! You'll need extra virgin olive oil, red wine vinegar, dijon mustard (I like Grey Poupon), fresh shallots, and salt and pepper to prepare it.
- Herbs - You'll use a combination of fresh flat-leaf (Italian) parsley and tarragon for this recipe. Tarragon is an herb that's very popular in French cooking, and it's fairly easy to find in the U.S, too. It has a mild anisette flavor that's so delicious and really differentiates this salad from American recipes. Don't fret if you can't find it though ... the Variations section below has lots of tasty substitutes.
- Onions - Green onions have a mild oniony taste that adds a pop of brightness to the recipe.
This recipe is naturally vegetarian, vegan, dairy free, gluten free, and nut free, which means that everyone at your table can enjoy it!
You'll Also Need
You'll need a large pot to cook the potatoes (this nonstick dutch oven is my fave), a sharp knife to prep all the ingredients, measuring cups and spoons, a bowl and whisk or a jar (mason jars work perfectly for this) to make the dressing, and a large bowl to mix everything together.
How to Make French Potato Salad
This Parisian Potato Salad without mayonnaise couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cook potatoes. Start by scrubbing your potatoes (this vegetable brush works perfectly), then slice them about a half-inch thick. Add the potatoes to a large pot, then add enough cold water to cover them, plus an extra inch or two. Season the water with salt, then cover the pot and bring the potatoes to a boil over high heat. Remove the lid and reduce the heat slightly, then continue cooking the potatoes (uncovered) until they're fork tender (but still holding their shape).
- Make dressing. While the potatoes cook, you'll prepare the vinegar dressing. Simply combine the olive oil, red wine vinegar, dijon mustard, shallots, salt, and pepper in a small bowl (or jar). Then whisk (or shake) everything together until the vinaigrette is emulsified and looks creamy. Season with additional salt and pepper to taste, if desired.
- Mix potatoes and dressing. Once the potatoes are ready, transfer them to a large bowl, then let them cool for about 10 to 15 minutes. When the time is up, toss the potatoes with your homemade French vinaigrette.
- Add herbs + green onions. Next, you'll mix in the fresh parsley, tarragon, and green onions. Stir everything together really well, then season to taste with salt and pepper.
All right, time to enjoy your classic French Potato Salad! Doesn't it look delish? You can serve this side dish warm, at room temperature, or chilled ... it tastes amazing either way!
Potato Cooking Tips
With a these easy tips, your boiled potatoes will turn out perfect every time!
- Cut potatoes in equal pieces. Whether you slice your potatoes thick, thin, or chop them, the most important thing is to cut them all the same size. This allows the potatoes will cook evenly, and they'll all be done cooking at the same time.
- Start with cold water. When boiling potatoes, it's best to start with cold (or cool) water. If you cover potatoes with hot water (or add them to boiling water), the potato's outside will cook faster than its inside. This can lead to water-logged potatoes, or potatoes that don't hold their shape.
- Season generously. Potatoes have a bland flavor, so make sure to salt your cooking water generously (I usually do a small palmful / a couple tablespoons for a large pot). That way, as the potatoes cook, they will be infused with flavor.
- Test for doneness. While potatoes are pretty simple to boil, it's easy to under- or over-cook them. Keep a close eye on your spuds as they cook, especially when they are almost done. For salads, the potatoes should hold their shape, but you should be able to easily pierce them with a fork (or sharp knife) when they're ready. For best results, a taste test is the surest way to judge tenderness.
Variations
This homemade French Style Potato Salad is a simple recipe that's perfect as-is, but easy to customize! Here are a few ideas to try:
- Potatoes - Feel free to substitute different potatoes. Waxy potatoes with thin skins, such as red or fingerling, work best. If you use potatoes with thicker skin, like russets, I'd recommend peeling them. I used baby potatoes, but regular-sized potatoes are fine. You'll just need to chop them, instead of slicing.
- Herbs - Mix in other fresh herbs, including dill, chives, rosemary, thyme, chervil, or marjoram, in addition to (or instead of) the parsley and tarragon.
- Dressing - Feel free to replace the red wine vinegar with champagne vinegar, white wine vinegar, or fresh lemon juice. To change up the potato's flavor profile altogether, use a different salad dressing, like this Hello Little Home-favorite Lemon and Olive Oil Dressing or this classic Red Wine Vinaigrette.
- Green Beans - Many French recipes include green beans (known as haricots verts in France), and they'd be very tasty here! To cook them, add the beans to the potatoes shortly before they're done cooking. You want to cook the beans just for a minute or two, or until they're bright green and tender-crisp.
- Capers - Briny capers would make a mouthwatering addition. You could mince the capers and add them to the dressing, or toss them in with the herbs.
- Cornichons - Diced cornichons, which are tart, pickled mini gherkin cucumbers, are another tasty add-in idea you'll love.
- Garlic - If you're a garlic lover, consider adding a minced clove or two to the dressing.
- Other Add-Ins - Depending on what's in your pantry / refrigerator, you could stir in other ingredients, like hardboiled eggs, chopped celery, fresh tomatoes, artichoke hearts, sun-dried tomatoes, roasted red peppers, olives, and more.
Serving Suggestions
This tasty Vinaigrette Potato Salad can be served warm, at room temperature, or chilled, making it the perfect addition to any meal! In warmer months, it makes an ideal side dish for barbecues, picnics, and parties. Pair it with a simple appetizer, like Fromage Fort (a French cheese spread), along with a baguette sandwich, veggie burger (try it with these Green Burgers or these Black Bean Edamame Burgers), or another simple sandwich (like this French Radish Sandwich, Brie and Apple Sandwich or this Vegan Hummus Sandwich).
It's also wonderful served alongside other summery side dishes and salads, such as these Grilled Veggies, Cold Noodle Salad, Coleslaw with Feta, Nectarine Salad, Bulgur Salad with Tahini Dressing, or Burrata Caprese Salad.
Storage
This recipe can be prepared in advance, although the potatoes do have a tendency to soak up the dressing as the salad cools. To store leftovers, transfer them to an airtight container, then store in your refrigerator for up to four days. Remove the salad from your fridge about thirty minutes before eating to let it warm up a bit, and stir well before serving.
Related Recipes
If you loved this yummy side dish, make sure to try my Red Potato Salad (No Mayo) or this tasty Roasted Sweet Potato Salad next! Searching for more French-inspired recipes? You'll love these easy dishes, too:
- Cheese Tartlets - A gourmet appetizer that's full of flavor and easy to make.
- Tarte Soleil - This gorgeous "Sun Tart" is sure to impress your guests!
- Veggie Galette - A rustic, flat tart that's loaded with fresh veggies.
- Tomato Galette - The perfect way to show off peak of summer tomatoes!
- Chèvre Chaud - You won't be able to resist this delightful Warm Goat Cheese Salad.
- Peach Tartine - This open faced sandwich has a wonderful sweet-savory flavor you'll love.
- Croquembouche - An impressive dessert that's so fun to make!
- Mushroom Kale Quiche - So delish and perfect for breakfast, brunch, lunch, or dinner.
- Raspberry French 75 - A fun twist on a classic cocktail that was invented in Paris!
Frequently Asked Questions (FAQs)
According to the USDA, potato salad can sit out without being refrigerated for two hours. If the temperature is above 90° F (32° C), then potato salad should not be left out for more than one hour. To keep potato salad cool on a hot day, serve it in a bowl placed over an ice-filled container.
When boiling potatoes, cover them in cold water, then cover the pot and bring the water to a boil over high heat (covering the pot helps the water boil faster). Once the potatoes have come to a boil, remove the cover from the pot, reduce the heat slightly, then cook the potatoes uncovered until they are tender.
You should start by covering your potatoes in cold (or cool) water, then bring the water to a boil. If you add potatoes to boiling water, they won't cook evenly (their outsides will cook faster than their insides), and they may become water-logged or fall apart.
If you're potato salad is mushy, you probably over-cooked your potatoes. For best results, use waxy potatoes with thin skins (such as yellow or red potatoes), which hold their shape better than starchy potatoes (like russets). Cut the potatoes into equal-sized chunks or slices, then cook them until they are fork tender, but still firm enough to hold their shape. A taste test is the best way to tell if your potatoes are done cooking.
French Potato Salad
Ingredients
- 3 pounds (1361 grams) baby potatoes (yellow or red)
- ¼ cup + 2 tablespoons extra virgin olive oil
- 3 tablespoons finely diced shallots
- 2 tablespoons red wine vinegar
- ½ tablespoon dijon mustard (1 ½ teaspoons)
- ½ teaspoon kosher salt
- pepper
- ¼ cup chopped flat-leaf parsley
- 2 large green onions, minced
- 1 tablespoon chopped fresh tarragon
Equipment
- Dutch Oven (or other large pot)
Instructions
- Scrub potatoes under running water to clean, then dry. Slice about ½-inch thick (1.3 centimeters).
- Place potatoes in a dutch oven (or large pot), then add enough cold water to cover them, plus an extra inch or two. Season water generously with salt (about 2 tablespoons).
- Cover pot and bring water to boil, then remove cover and slightly reduce heat. Cook potatoes uncovered until they're tender, but still firm.
- Drain potatoes, then transfer to a large bowl. Set aside to cool slightly for 10 to 15 minutes.
- Meanwhile, combine olive oil, shallots, red wine vinegar, dijon mustard, salt, and several grinds pepper in a small bowl or jar. Whisk ingredients together (or shake in jar) until dressing is creamy looking. Season to taste with additional salt and pepper, if desired.
- Once potatoes have cooled a bit, mix with vinaigrette dressing.
- Add herbs and green onions to potatoes. Still well, then season with additional salt and pepper to taste.
- Serve potato salad warm, at room temperature, or chilled. Enjoy!
Notes
Nutrition
