French Potato Salad is a vibrant, herb-packed side dish that’s equal parts elegant and comforting. With tender baby potatoes tossed in a punchy Dijon vinaigrette and an avalanche of fresh herbs, this salad lets each ingredient shine. It’s the kind of recipe you’ll keep coming back to, whether for a weeknight dinner or a celebration with friends.
Why You’ll Love This Recipe
- Bursting with Freshness: Every forkful delivers bright, herby flavors that elevate even the simplest meal.
- A Mayo-Free Classic: This French Potato Salad uses a zesty vinaigrette, so it’s lighter and perfect for serving at outdoor gatherings.
- Make-Ahead Friendly: It tastes even better after sitting, making your entertaining stress-free!
- Naturally Gluten and Dairy Free: Simple ingredients make this dish suitable for a wide variety of dietary needs.
Ingredients You’ll Need
This French Potato Salad comes together with just a handful of humble ingredients, but each one is absolutely essential. From peppery Dijon to the avalanche of fresh herbs, every component brings its unique personality—guaranteeing flavor, color, and that signature French flair in every bite!
- Baby red or purple potatoes: Their creamy insides and tender skins are ideal for soaking up the vinaigrette—and they hold their shape beautifully.
- Kosher salt: Salting both your cooking water and vinaigrette ensures balanced flavor in every potato chunk.
- Fresh garlic: Finely chopped for big, bold flavor that gently permeates the dressing.
- Extra-virgin olive oil: Use the good stuff! Its fruity richness forms the base of your dressing.
- Dijon mustard: For that classic French tang and a creamy texture—don’t skimp on it!
- Freshly ground black pepper: Adds just enough punch without overpowering the delicate herbs.
- White wine vinegar or Champagne vinegar: A splash of acidity lifts all the flavors and keeps the salad feeling bright.
- Scallions: Bring gentle onion flavor and fresh crunch to the mix.
- Fresh parsley, dill, and tarragon: This trio of herbs delivers vivid color and a signature French bouquet—you’ll want every leaf!
Variations
One of my favorite things about French Potato Salad is how easy it is to personalize! Don’t hesitate to get creative or make swaps based on what’s in your fridge, your garden, or your guests’ preferences.
- Add hard-boiled eggs: Sliced eggs add extra protein and a creamy, classic French touch.
- Try different herbs: Basil, chives, or even mint can stand in for one of the listed herbs if you want a slightly different twist.
- Sneak in some veggies: A handful of blanched green beans or thinly sliced radishes adds crunch and color.
- Change up the potatoes: Yukon Golds or fingerlings will work wonderfully in place of baby reds or purples—just cut them into bite-size chunks.
How to Make French Potato Salad
Step 1: Cook the Potatoes
Place your quartered baby potatoes in a pot and add water so they’re covered by at least an inch. Stir in a hefty 1/4 cup of kosher salt (yes, really—it flavors the potatoes all the way through), then bring to a boil. Simmer until the potatoes are tender but not falling apart, usually about 10 minutes. Don’t wander too far; you want them just fork-tender and not mushy!
Step 2: Make the Vinaigrette
While the potatoes cook, whisk together the finely chopped garlic, olive oil, Dijon mustard, freshly ground black pepper, 1/4 cup of your chosen vinegar, and a couple teaspoons of salt. This punchy dressing is the secret to that addictive French Potato Salad flavor—don’t be shy with the whisking! Taste and tweak vinegar or seasoning if you wish.
Step 3: Dress the Potatoes While Warm
Drain the cooked potatoes and spread them on a parchment-lined baking sheet. While they’re still steamy, drizzle with the remaining 2 tablespoons of vinegar—it’ll soak in and set the stage for mega flavor. Let them cool just five minutes so they don’t wilt the fresh herbs later.
Step 4: Toss and Finish
Transfer the warm, fragrant potatoes to a large bowl. Pour over the vinaigrette, then add scallions, parsley, dill, and tarragon. Gently toss until each potato is glossy and speckled green—taste and adjust salt or pepper as you like. French Potato Salad can be served slightly warm, at room temperature, or after chilling (the flavors only get better!).
Pro Tips for Making French Potato Salad
- Salt the Water Generously: Think of the potato boiling water like pasta water—the more you season it, the more flavor your potatoes will have.
- Dress While Warm: Tossing the potatoes with vinaigrette while they’re still warm helps them absorb all those zippy flavors.
- Let It Sit: Give your finished French Potato Salad at least 15 minutes to rest, or make it ahead—the flavors develop and meld with time.
- Herb Selection Matters: Use lots of fresh herbs and don’t be afraid to mix and match what you have for a uniquely flavorful salad every time.
How to Serve French Potato Salad
Garnishes
This dish is already gorgeous with its flecks of green, but a final sprinkle of fresh herbs or extra scallion slices right before serving really makes your French Potato Salad pop. For a fancy brunch, try scattering a few edible flowers for a showstopping touch!
Side Dishes
French Potato Salad is endlessly versatile—pair it with grilled salmon, roasted chicken, or even simple sandwiches. It also shines alongside summery quiches and a crisp green salad for a light meal that feels straight out of a Parisian café.
Creative Ways to Present
Serve your salad in a rustic wooden bowl for casual family style, or utilize individual glasses for an elegant dinner party starter. French Potato Salad also packs beautifully for picnics—just tuck it in a lidded container and bring a sprinkle of fresh herbs to garnish tableside.
Make Ahead and Storage
Storing Leftovers
Keep leftover French Potato Salad in an airtight container in the refrigerator. It’ll stay vibrant and fresh for up to three days—just give it a gentle stir to redistribute the dressing before serving again.
Freezing
While technically possible, freezing tends to change the texture of the potatoes and herbs, making them less appealing. For the best taste and texture, enjoy your salad freshly made or refrigerated.
Reheating
This salad is at its very best chilled or at room temperature, so there’s really no need to reheat. If you’d like to take the chill off, leave it on the counter for 20–30 minutes before serving.
FAQs
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Can I use regular potatoes instead of baby potatoes?
Absolutely! Just make sure to use a waxy variety like Yukon Gold or red potatoes, and cut them into even, bite-sized pieces for even cooking and the best texture in your French Potato Salad.
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Can I make French Potato Salad ahead of time?
Yes—you can make it up to a day in advance. In fact, letting it marinate in the fridge allows the flavors to mingle and intensify. Just let it sit at room temperature for a bit before serving for the best flavor.
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Is French Potato Salad vegan?
It is! There’s no dairy or eggs, just pure plant-powered goodness. Simply check that your Dijon mustard is vegan-friendly if this is a concern.
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What if I don’t like one of the herbs?
No problem—French Potato Salad is endlessly adaptable. Feel free to reduce or omit any herb you aren’t a fan of, or substitute with more of your favorites for a custom (and still delicious) salad.
Final Thoughts
I can’t say enough how much joy French Potato Salad brings to any table. Whether you serve it for a sunny picnic or a cozy family dinner, it’s proof that simple ingredients, handled with care, create the most memorable dishes. Give it a try—and prepare for rave reviews!
Print
French Potato Salad Recipe
- Prep Time: 15 mins
- Total Time: 35 mins
- Yield: 6–8 servings 1x
- Category: Side Dish
- Method: Mixing, Boiling
- Cuisine: French
- Diet: Vegetarian
Description
This French Potato Salad recipe is a delightful combination of tender baby potatoes tossed in a flavorful dressing of mustard, vinegar, and herbs. It’s a perfect side dish for any occasion, from picnics to dinner parties.
Ingredients
Potatoes:
- 3 lb. baby red or purple potatoes, quartered
- 1/4 cup plus 2 tsp. kosher salt
Dressing:
- 4 cloves garlic, finely chopped
- 1/2 cup extra-virgin olive oil
- 1/4 cup Dijon mustard
- 1 tsp. freshly ground black pepper
- 6 Tbsp. white wine vinegar or Champagne vinegar, divided
Herbs:
- 4 scallions, thinly sliced
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh tarragon
Instructions
- Step 1: Place potatoes in a medium pot, add 1/4 cup salt, and boil until tender.
- Step 2: Mix garlic, oil, mustard, pepper, 1/4 cup vinegar, and 2 tsp. salt in a bowl.
- Step 3: Drain potatoes, drizzle with 2 tbsp. vinegar, and let cool.
- Step 4: Transfer potatoes to a bowl, add dressing, herbs, scallions, and toss. Season to taste.
Notes
- This salad can be made ahead and chilled before serving.
- You can adjust the vinegar and seasoning to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
