Classic French Potato Salad

This French potato salad is my go-to side dish for everything from summer picnics to holiday gatherings. The vibrant herbs and tangy dressing transform simple potatoes into something truly special, and unlike American versions, it's delightfully mayo-free for a lighter, fresher taste.

I first made this potato salad for a Bastille Day celebration years ago, and it has remained in my regular rotation ever since. The French-inspired vinaigrette dressing showcases the potatoes rather than drowning them.

Ingredients

• Potatoes: 1½ pounds cubed. The star of the show, look for waxy varieties like Yukon Gold or red potatoes that hold their shape after cooking.
• Fresh parsley and dill: 3 tablespoons each. These herbs provide the signature fresh flavor that makes this salad special.
• Green onions: 3, thinly sliced. Adds a mild onion flavor without overpowering the salad.
• Shallot: Finely diced. Optional but adds a gentle aromatic sweetness that regular onions can't match.
• Cornichons or dill pickles: ¼ cup diced. These tiny French pickles add the perfect tangy crunch and are traditional in French preparations.
• Olive oil: 2 tablespoons. Use a good quality extra virgin olive oil for the best flavor.
• Red wine vinegar: 2 tablespoons. Provides acidity and brightness; choose a good quality vinegar as its flavor really comes through.
• Dijon and grainy mustard: 1 tablespoon each. The quintessential French ingredient that emulsifies the dressing and adds depth.
• Garlic: 1 clove. Fresh is necessary here for that aromatic punch.
• Cornichon juice: 1 tablespoon. This pickle brine adds extra tanginess and ties the flavors together.
• Salt and pepper: To taste. For proper seasoning.

Step-by-Step Instructions

Prepare the Potatoes:

Place cubed potatoes in a large pot and cover with cold water. Add a generous pinch of salt to the water. Starting with cold water helps potatoes cook evenly throughout. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until just tender when pierced with a fork, approximately 8–10 minutes. Be careful not to overcook as mushy potatoes will break apart in the salad. Drain immediately and spread on a baking sheet to cool slightly.

Make the Dressing:

While potatoes cool, whisk together olive oil, red wine vinegar, Dijon mustard, grainy mustard, minced garlic, and cornichon juice in a large bowl until well combined and slightly thickened. The mustards help emulsify the dressing, creating a silky texture that clings beautifully to the potatoes. Taste and adjust seasoning with salt and freshly ground black pepper.

Combine Everything:

Add the still warm potatoes to the dressing and gently toss to coat. The warm potatoes will absorb the flavorful dressing much better than cold ones. Add chopped parsley, dill, green onions, diced shallot, and cornichons. Fold everything together carefully with a rubber spatula to avoid breaking the potatoes. The herbs should be distributed evenly throughout.

Rest and Serve:

For best flavor development, let the salad rest. You can serve immediately while still slightly warm, or cover and refrigerate for at least one hour or overnight. The flavors meld and intensify as it sits. Before serving, bring to room temperature for about 30 minutes and give it a gentle toss to redistribute the dressing. Garnish with additional fresh herbs if desired.

Pin it

The mustard is truly the secret ingredient here. I use a combination of smooth Dijon for creaminess and whole grain for texture and visual appeal. My grandmother taught me that a proper French potato salad should always have this mustard complexity, and she was absolutely right.

The Perfect Potato Selection

Choosing the right potatoes makes all the difference in this salad. Waxy varieties like Yukon Gold, fingerling, or red potatoes are ideal because they hold their shape after cooking. Avoid starchy russet potatoes which tend to fall apart. For consistent cooking, try to cut your potato pieces to roughly the same size, about 1-inch cubes. I personally leave the skins on for added nutrition and rustic appearance, but you can peel them if you prefer a more refined presentation.

Serving Suggestions

This versatile salad pairs beautifully with so many main dishes. Serve it alongside grilled sausages or roasted chicken for a classic French bistro meal. It's perfect with any grilled meats in summer or with a simple rotisserie chicken for an easy weeknight dinner. For a vegetarian option, pair it with a chickpea salad or grilled vegetables. I love setting it out at room temperature as part of a buffet spread for gatherings. The lack of mayo makes it ideal for summer picnics and barbecues where food safety is a concern.

Storage Solutions

Store leftover potato salad in an airtight container in the refrigerator for up to 3 days. The flavors actually develop and improve during this time. If the salad seems a bit dry after refrigeration, drizzle with a small amount of additional olive oil and vinegar, then toss gently before serving. This salad does not freeze well due to the texture changes in the potatoes and fresh herbs.

Pin it

Enjoy this French potato salad at your next gathering—it's sure to be a hit every time!

Frequently Asked Questions

→ What makes French potato salad different from American versions?

French potato salad differs from American versions primarily in its dressing. It uses a vinaigrette base with olive oil, vinegar and mustard instead of mayonnaise, resulting in a lighter, tangier flavor profile. It also typically incorporates fresh herbs like dill and parsley for brightness.

→ Can I make this potato salad ahead of time?

Yes, this salad is excellent made ahead! In fact, letting it rest overnight in the refrigerator allows the flavors to develop and meld together beautifully. Just keep it covered in the fridge for up to 2-3 days.

→ What type of potatoes work best for this dish?

Waxy potatoes like Yukon Gold, red potatoes, or fingerlings work best as they hold their shape after cooking. Avoid starchy potatoes like Russets which tend to fall apart more easily when tossed with dressing.

→ Is this dish served hot or cold?

This potato salad is traditionally served cold or at room temperature. After cooking the potatoes, they're allowed to cool before being tossed with the dressing and herbs. Chilling for at least an hour before serving enhances the flavors.

→ What can I serve with French potato salad?

This versatile side pairs beautifully with grilled meats, roast chicken, fish, or as part of a picnic spread. It's especially perfect alongside other summer dishes like quiche, grilled vegetables, or as part of a buffet.

→ Can I substitute the fresh herbs with dried ones?

While fresh herbs provide the best flavor and texture, you can substitute with dried herbs in a pinch. Use about 1 tablespoon each of dried parsley and dill, but add them to the dressing rather than as a garnish to allow them to rehydrate.