French Potato Salad

Light, tangy, and mayo-free, this French potato salad with Dijon mustard vinaigrette and fresh herbs is the perfect side dish for summer picnics, BBQs, and outdoor gatherings. Easy, elegant, and full of flavor!

Looking for a mayo-free potato salad that’s perfect for summer gatherings? This French potato salad with mustard vinaigrette is light, flavorful, and safe to serve at room temperature—making it an ideal side dish for picnics, potlucks, or BBQs.

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Why You’ll Love This Mayo-Free French Potato Salad

Potato salad is a timeless crowd-pleaser. But when the weather heats up, traditional mayo-based versions aren’t always the safest option for outdoor entertaining. Enter: French potato salad, a no-mayo potato salad that’s both elegant and effortless.

Made with a tangy Dijon vinaigrette, finely chopped shallots, and lots of fresh herbs, this salad delivers bold flavor without any heaviness. Best of all, it’s meant to be served warm or at room temperature—no refrigeration stress required.

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Ingredients for French Potato Salad

• Potatoes - Small red or yellow potatoes work best. Their waxy texture holds up well during boiling, keeping the salad from turning mushy. Baby potatoes are also quick-cooking and don’t require peeling, making prep easier.
• Shallots - Shallots offer a milder, slightly sweet onion flavor that doesn’t overpower the dish. They blend beautifully into the vinaigrette, adding depth and complexity.
• Dijon mustard - A key ingredient in classic French vinaigrettes. Dijon mustard helps emulsify the dressing and brings a sharp, tangy flavor that balances the richness of the olive oil and the starch of the potatoes.
• Red wine vinegar - This adds acidity and brightness. You can substitute with white wine vinegar or champagne vinegar if preferred, but red wine vinegar offers a bold, fruity tang that pairs especially well with Dijon mustard.
• Extra virgin olive oil - Choose a good-quality olive oil for the best flavor. Look for one that’s fruity or peppery, as it plays a starring role in the dressing and coats the warm potatoes beautifully.
• Fresh parsley - Flat-leaf parsley adds a grassy, fresh note and a pop of color. It’s a staple herb in French cooking and balances the stronger flavors of mustard and vinegar.
• Fresh chives (or tarragon) - Chives lend a subtle onion-like flavor. For a more traditional French flair, you can use tarragon instead, which brings a delicate anise note that complements mustard.
• Salt and freshly ground black pepper - Don’t underestimate this step—seasoning is key! Salt enhances all the other flavors, and freshly cracked black pepper adds just a bit of heat and complexity.

How to Make French Potato Salad

Step-by-Step Instructions

1. Cook the potatoes
   Halve your baby potatoes and place them in a pot. Cover with cold water, add a pinch of salt, and bring to a boil. Simmer for 8–15 minutes until fork-tender but not mushy.
2. Drain and cool slightly
   Drain the potatoes, reserving 1–2 tablespoons of the cooking water. Let the potatoes cool just enough to handle.
3. Make the vinaigrette
   In a large bowl, whisk together the Dijon mustard, vinegar, and a pinch of salt and pepper. Slowly drizzle in the olive oil, whisking until emulsified. Stir in the minced shallot and fresh herbs.
4. Combine
   While the potatoes are still warm, add them to the bowl with the dressing. Gently toss to coat. Add a spoonful of the reserved cooking water if the dressing seems too thick.
5. Serve
   Serve the salad warm or at room temperature. Store leftovers in an airtight container in the refrigerator for 3–5 days.

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Tips for the Best French Potato Salad

• Dress the potatoes warm: Warm potatoes absorb more flavor from the vinaigrette.
• Use waxy potatoes: Baby or fingerling potatoes hold their shape best and have a creamy texture.
• Don’t skip the herbs: Fresh herbs bring brightness and complexity—don’t be shy!
• Let it sit: If time allows, let the salad rest for 15–30 minutes before serving to let flavors meld.

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Variations to Try

• Add green beans: Blanch green beans and toss them in for a Nicoise-style twist.
• Top with capers or olives: For extra briny flavor.
• Swap herbs: Use dill, basil, or even tarragon for a different flavor profile.
• Add protein: Toss in chopped hard-boiled eggs for a heartier dish.

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A Light and Flavorful Potato Salad for Every Occasion

This mayo-free French potato salad is everything you want in a summer side: fresh, flavorful, easy to make, and safe for outdoor dining. Whether you're planning a picnic, barbecue, or just a simple dinner at home, this dish brings a bit of French elegance to your table without the fuss.

Try it once, and it might just replace your traditional potato salad for good!

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More Potato Recipes:

• Greek Lemon Potatoes
• Romesco Potatoes
• Whole Grain Mustard Potato Salad