This French Potato Salad is a light and flavorful side dish made with tender potatoes, a tangy Dijon vinaigrette, fresh herbs, and Herbes de Provence. Unlike traditional potato salad, there’s no mayonnaise, making it perfect for warm weather gatherings, picnics, and summer cookouts.
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If you’re used to creamy American potato salad, this French version is a delicious change of pace. Instead of mayonnaise, the potatoes are tossed in a simple Dijon vinaigrette while they’re still warm, allowing them to soak up all that bright, herby flavor.
I love making this recipe with my French Seasoning blend, inspired by traditional Herbes de Provence. It adds the perfect combination of thyme, rosemary, and savory herbs that pair beautifully with the potatoes and Dijon dressing. Whether you’re serving it alongside grilled chicken, steak, seafood, or sandwiches, this easy side dish always disappears fast.
What Is French Potato Salad?
French potato salad is a classic potato salad made without mayonnaise. Instead, tender potatoes are tossed with a vinaigrette made from olive oil, vinegar, and Dijon mustard.
The result is a lighter, brighter potato salad with plenty of fresh herb flavor. It’s commonly served at room temperature and is especially popular during the warmer months.
One of the secrets to great French potato salad is dressing the potatoes while they’re still warm. This allows them to absorb the vinaigrette and become much more flavorful than if you waited until they cooled completely.
Ingredients You’ll Need
For the Potato Salad
- Baby Yukon Gold potatoes
- Shallot
- Fresh parsley
- Fresh chives
- Scallions
- Cornichons (optional)
For the Dijon Vinaigrette
- Extra virgin olive oil
- Champagne vinegar
- Lemon juice
- Dijon mustard
- Garlic
- French Seasoning (Herbes de Provence)
- Salt
- Black pepper
I love using Yukon Gold potatoes for this recipe because they hold their shape while still having a creamy texture. The Dijon mustard gives the dressing its signature French flavor, while the French Seasoning adds an extra layer of herbaceous flavor that makes this potato salad stand out.
How to Make French Potato Salad
Cook the Potatoes
Place the potatoes in a large pot and cover them with cold water. Bring to a boil and cook until fork-tender, about 15-18 minutes. Drain the potatoes well and let them cool for just a few minutes. When cool enough to handle, slice them in half. You want them warm when the dressing goes on.
Make the Dijon Vinaigrette
While the potatoes are cooking, whisk together the olive oil, champagne vinegar, lemon juice, Dijon mustard, garlic, French Seasoning, salt, and pepper until smooth and well combined.
Toss While Warm
Transfer the warm potatoes to a large mixing bowl and pour the vinaigrette over the top. Gently toss until the potatoes are evenly coated, then let them sit for about 10 minutes so they can absorb the dressing.
Add the Fresh Herbs
Add the shallot, parsley, chives, scallions, and cornichons if using. Toss gently once more and serve warm, at room temperature, or chilled.
Why You’ll Love This French Potato Salad
- No mayonnaise
- Perfect for picnics and cookouts
- Easy to make ahead
- Naturally gluten-free
- Packed with fresh herb flavor
- Pairs well with grilled meats and seafood
- Great served warm, room temperature, or cold
French Potato Salad vs. American Potato Salad
The biggest difference comes down to the dressing. American potato salad is typically made with mayonnaise, while French potato salad uses a vinaigrette made from olive oil, vinegar, and Dijon mustard.
French potato salad tends to be lighter, tangier, and more herb-forward, making it especially popular during the summer months when lighter side dishes are in high demand.
Tips for the Best French Potato Salad
Dress the Potatoes While They’re Warm
Warm potatoes absorb the vinaigrette much better than cold potatoes, giving you more flavor in every bite.
Use Waxy Potatoes
Yukon Gold or red potatoes hold their shape best and won’t fall apart after cooking.
Let It Rest Before Serving
Allowing the salad to sit for 15-30 minutes before serving helps all of the flavors come together.
Use Fresh Herbs
Fresh herbs make a huge difference in both flavor and presentation.
What to Serve with French Potato Salad
This French potato salad pairs beautifully with grilled chicken, steak, salmon, cheeseburger bowls, sandwiches, crockpot meatloaf, and other summer favorites. It’s an easy side dish for backyard cookouts, holiday gatherings, and meal prep lunches.
Frequently Asked Questions
What is the difference between French potato salad and regular potato salad?
French potato salad uses a vinaigrette instead of mayonnaise, giving it a lighter and more tangy flavor.
What potatoes are best for French potato salad?
Yukon Gold and red potatoes are the best choices because they hold their shape after cooking.
Can French potato salad be made ahead of time?
Yes. You can make it up to a day in advance and store it in the refrigerator until ready to serve.
Should French potato salad be served warm or cold?
It can be served warm, at room temperature, or chilled depending on your preference.
More Summer Side Dishes You’ll Love
If you’re planning a cookout or summer gathering, be sure to check out my Greek Cucumber Salad, Moroccan Carrot Salad, Mediterranean Flatbread, and Air Fryer Truffle Fries.
French Potato Salad
Ingredients
Equipment
Method
- Add the whole potatoes to a large pot and cover with cold water. Season generously with salt and bring to a boil. Cook for 15-18 minutes, or until the potatoes are fork tender but not falling apart. Drain well and allow them to cool for about 5 minutes. When cool enough to handle, cut the potatoes in half and transfer them to a large mixing bowl.
- Whisk together the olive oil, champagne vinegar, lemon juice, Dijon mustard, garlic, French Seasoning, salt, and pepper in a small mixing bowl until well combined.
- Pour dressing over the warm potatoes and gently toss until coated in the vinaigrette. Let the potatoes sit for about 10 minutes so they can absorb the dressing.
- Add the shallot, cornichons, parsley, chives, and scallions. Toss gently to combine.
- Serve warm, at room temperature, or chilled. Garnish with additional fresh herbs if desired.
Video
Notes
- Warm Potatoes Matter: Tossing the potatoes with the vinaigrette while they're still warm helps them absorb the dressing and creates a more flavorful potato salad.
- Best Potatoes: Baby Yukon Gold potatoes are my favorite for French potato salad because they have a naturally creamy texture and hold their shape well after cooking.
- Don't Overcook: Cook the potatoes until fork tender but not falling apart. Overcooked potatoes can become mushy when tossed with the dressing.
- Champagne Vinegar Substitute: If you don't have champagne vinegar, white wine vinegar is the best substitute and maintains the traditional French flavor profile.
- Cornichon Tip: Cornichons add a classic French touch and a pop of acidity, but the salad is still delicious if you leave them out.
- Seasoning Substitute: If you do not have my French Seasoning blend, substitute Herbes de Provence.
- Storage: Store leftover French potato salad in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: This potato salad can be made up to 24 hours in advance. The flavors continue to develop as it chills.
- Nutrition (per serving, 6 servings): 205 calories, 9g fat, 28g carbohydrates, 3g protein, 3g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.
French Potato Salad is proof that simple ingredients can create incredible flavor. With tender potatoes, a bright Dijon vinaigrette, fresh herbs, and Herbes de Provence, this easy side dish is one you’ll come back to all summer long.
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