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French Potato Salad served in a white bowl next to a blue striped napkin.

French Potato Salad

Learn how to make the BEST No Mayo Potato Salad with a delicious French Vinaigrette and tons of fresh herbs!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: French
Servings: 8 servings
Calories: 218kcal
Author: Ginnie

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

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

This recipe calls for baby potatoes (also known as new potatoes), however it can be made different varieties. Potatoes with thin, waxy skin (such as red potatoes, yellow potatoes, or fingerlings) will hold their shape and work best. It's also fine to use larger potatoes, although I'd recommend chopping them, rather than slicing. If you use potatoes with thick skins, make sure to peel them first.
You should be able to pierce the potatoes with a fork (or sharp knife) when they are done cooking, and they will have a firm, but tender texture. The potatoes should hold their shape and not be falling apart. I recommend doing a taste test to ensure the potatoes are perfectly cooked.
Make sure to read the information before this recipe card for helpful tips, variations, related recipes, and more!

Nutrition

Calories: 218kcal
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