French Potato Salad: A Fresh, Herbaceous Take on a Classic Side

French Potato Salad is a light, tangy, and flavorful alternative to the traditional creamy potato salad. Instead of mayonnaise, this version features a vinaigrette made with extra virgin olive oil, mustards, and red wine vinegar—offering a zesty, herb-laced dressing that’s perfect for warm-weather meals. The potatoes absorb the dressing while still warm, giving every bite a vibrant punch of flavor that’s far from heavy.

What makes this salad distinct is the use of fresh dill, shallots, and cornichons (or dill pickles), adding layers of crunch, acidity, and aromatic freshness. It’s rustic yet elegant—just the kind of dish you’d find in a French countryside picnic or served alongside grilled meats in a Parisian bistro.

Whether you’re planning a summer barbecue, a brunch spread, or a potluck, this French Potato Salad travels well, tastes better as it sits, and can be served warm, chilled, or at room temperature. No mayo also means it’s perfect for outdoor events. Simple, satisfying, and refreshing, it’s a side dish that shines in any setting.

Why You’ll Love This Recipe

1. No Mayo, No Problem: A lighter, healthier take that doesn’t sacrifice flavor.
2. Bold, Tangy Dressing: Dijon and grainy mustard bring depth and brightness.
3. Packed with Herbs and Crunch: Dill, shallots, and cornichons offer flavor and texture.
4. Great for Make-Ahead: Tastes better over time as the potatoes absorb the vinaigrette.
5. Perfect for Any Occasion: From casual picnics to elegant dinners, it fits right in.

Ingredients

• Small potatoes (gold, red-skinned, or a mix)
• Salt
• Extra virgin olive oil
• Red wine vinegar
• Dijon mustard
• Grainy mustard
• Freshly ground black pepper
• Fresh dill
• Shallot
• Cornichons (or dill pickles)
• Cornichon juice

Variations

• Add Protein: Toss in hard-boiled eggs or flaked tuna for a heartier salad.
• Use Other Herbs: Substitute or mix with parsley, chives, or tarragon.
• Vegan Nicoise Style: Add olives, green beans, and cherry tomatoes for a Mediterranean twist.
• Spicy Kick: Add a pinch of crushed red pepper or hot mustard.
• Different Vinegars: Try champagne or white wine vinegar for a softer acidity.

How to Make the Recipe

Step 1: Boil the Potatoes

Place the potatoes in a pot of cold water with 1 tablespoon of salt. Bring to a boil and simmer until tender when pierced with a fork, about 12–15 minutes depending on size.

Step 2: Prepare the Dressing

While the potatoes cook, whisk together the olive oil, red wine vinegar, Dijon mustard, grainy mustard, 1 teaspoon salt, black pepper, and cornichon juice in a bowl.

Step 3: Chop the Add-Ins

Dice the shallot, chop the dill, and finely dice the cornichons.

Step 4: Drain and Slice the Potatoes

Drain the potatoes and let them cool slightly. Slice them in halves or quarters, depending on their size, while still warm.

Step 5: Assemble the Salad

Gently toss the warm potatoes with the dressing. Add the chopped shallots, dill, and cornichons. Mix carefully to avoid breaking the potatoes too much.

Step 6: Rest and Serve

Let the salad sit at room temperature for 15–30 minutes to absorb the flavors. Serve warm or at room temperature.

Tips for Making the Recipe

• Dress while warm: Warm potatoes absorb flavor more effectively.
• Don’t overcook the potatoes—they should be tender, not mushy.
• Use waxy potatoes like Yukon Gold or red-skinned varieties for the best texture.
• Let it sit for at least 15 minutes before serving to let the flavors meld.
• Taste and adjust seasoning before serving—especially salt and vinegar.

How to Serve

This salad is perfect alongside grilled chicken, steak, or fish. It also makes a great companion to sandwiches, quiches, or other brunch items. Serve it warm, at room temperature, or chilled—it’s delicious any way you like it.

Make Ahead and Storage

Storing Leftovers

Store in an airtight container in the refrigerator for up to 3 days. The flavor deepens over time.

Freezing

Not recommended, as potatoes tend to become grainy when frozen and thawed.

Reheating

Best enjoyed cold or at room temperature. If needed, gently rewarm in a pan over low heat or microwave in short bursts.

FAQs

1. Can I make French potato salad in advance?

Yes, and it often tastes better after sitting for a few hours or overnight in the fridge.

2. Do I need to peel the potatoes?

No, the skins add texture and nutrients, especially on red or gold potatoes.

3. Can I use pickles instead of cornichons?

Yes, dill pickles are a great substitute if cornichons aren’t available.

4. What’s the difference between French and American potato salad?

French potato salad is vinaigrette-based with no mayo, while American versions typically use mayonnaise.

5. Is this recipe vegan?

Yes, it’s naturally vegan as long as all your condiments are vegan-friendly.

6. What potatoes work best?

Waxy varieties like Yukon Gold or red potatoes hold their shape best.

7. Can I add vegetables?

Yes, green beans, cherry tomatoes, or radishes make great additions.

8. How do I prevent the potatoes from falling apart?

Don’t overcook them and handle gently when mixing.

9. What if I don’t have red wine vinegar?

White wine or apple cider vinegar can be used as substitutes.

10. Is this dish served hot or cold?

It can be served warm, at room temperature, or chilled depending on your preference.

Conclusion

French Potato Salad is a bright, herbaceous, and refreshing twist on a classic side dish. With its mustardy vinaigrette, fresh dill, and tangy pickles, it’s as flavorful as it is versatile. Whether you’re making it for a picnic, potluck, or weeknight dinner, this salad adds a delicious, sophisticated touch with minimal effort. Once you try it, you’ll find yourself coming back to it again and again—it’s a classic for a reason.

Print