French potato salad is what I make when I want a potato salad that feels a little lighter but still has plenty of flavor. Instead of a creamy mayonnaise dressing, the warm potatoes soak up a simple vinaigrette made with Dijon mustard, fresh herbs, and olive oil. It’s bright, fresh, and one of those side dishes that somehow goes with just about everything. I especially love it during the summer when we’re grilling because it can be served warm, at room temperature, or chilled. Plus, it holds up well on the table without worrying about a heavy mayonnaise dressing sitting out in the heat.
If you're putting together a summer dinner spread, this French potato salad fits right in. I love serving it alongside Grilled Tri Tip, or Tequila Lime Chicken. Entrée already settled, but need some help figuring out some side dishes. My go-to side dishes are Creamy Greek Yogurt Coleslaw, Smoked Gouda Mac and Cheese, Red Cabbage Slaw.
Equipment
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Ingredients
- Baby potatoes
- Red wine vinegar
- Dijon mustard
- Salt
- Pepper
- Olive oil
- Fresh parsley
- Green onions
- Fresh dill
Directions
Add the potatoes to a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until fork-tender, about 12-15 minutes. Drain the potatoes and set aside.
In a large mixing bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil, then add the parsley, green onions, and dill. Toss the potatoes with the vinaigrette.
Serve at room temperature or chilled.
How do I serve my French Potato Salad?
- Serve alongside grilled meats, roasted meats, sandwiches, or baked ham. It’s especially good with summer cookouts because the vinaigrette dressing keeps it feeling fresh and light.
FAQs (Because Life’s Too Busy for Guesswork)
The skin on the baby potatoes is so thin that you do not need to peel the potatoes for this recipe.
To keep the potatoes from becoming mushy, avoid overcooking them. They just need to be fork-tender; anything over that and they will start to fall apart, leaving you with a more mushy potato salad.
Fresh herbs are brighter in color and flavor, with more floral notes, whereas dried herbs tend to be duller in color and have more earthy notes, slightly changing the flavor profile. Fresh herbs are great for using in short-cooked dishes or for adding to salads and dips. Dried herbs are better used in longer-cooked meals like soups, stews, roasts, and more.
Traditionally, French potato salad is served warm or at room temperature. Not having mayonnaise in it allows for it to be out longer. Serving it warm also allows the starchy potatoes to soak up the dressing better. It can be served chilled if you would prefer, but I would recommend letting it set for 10-15 minutes before chilling it.
What are substitutions that I can make?
- Baby potatoes – New potatoes or melody potatoes would also work.
- Red wine vinegar – A white wine vinegar or apple cider vinegar is an alternative option.
- Dijon mustard – For an alternative option, use a brown mustard.
- Olive oil – Alternatively, avocado oil is another option.
How should I store my French Potato Salad?
- French Potato Salad should be stored in an airtight container in the refrigerator for 3-4 days. Stir before serving to ensure the dressing that has settled to the bottom is reincorporated.
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French Potato Salad (Easy No Mayo Potato Salad)
Equipment
- Medium pot
- Collander
- Large mixing bowl
- Spatula
Ingredients
- 1 ½ pounds baby potatoes quartered
- ¼ cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup olive oil
- ¼ cup fresh parsley chopped
- 2 green onions thinly sliced
- 2 tablespoons fresh dill chopped
Instructions
- Add the potatoes to a medium pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat to a simmer and cook until fork-tender, about 12-15 minutes. Drain the potatoes and set aside.
- In a large mixing bowl, whisk together the red wine vinegar, Dijon mustard, salt, and pepper. Slowly whisk in the olive oil, then add the parsley, green onions, and dill. Toss the potatoes with the vinaigrette.
- Serve at room temperature or chilled.
