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.
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.

What Is French Potato Salad?
Unlike American potato salad, French-style potato salad uses a vinaigrette base instead of mayonnaise. This style is popular in French homes and is often flavored with ingredients like:
- Dijon mustard
- Red wine vinegar
- Fresh parsley, chives, or tarragon
- Finely minced shallots
Some regional versions in France may include ham or even white wine, but the common thread is the use of a bright, herbaceous vinaigrette instead of a creamy dressing.
French Potato Salad vs. American Potato Salad
While both versions are delicious, they differ significantly:
Feature | French Potato Salad | American Potato Salad |
---|---|---|
Dressing | Mustard vinaigrette | Mayonnaise-based |
Herbs | Parsley, chives, tarragon | Celery, dill (sometimes) |
Temperature | Room temperature or warm | Usually chilled |
Texture | Light and fresh | Creamy and rich |
In French potato salad, the potatoes are typically dressed while still warm, helping them absorb all the flavors of the vinaigrette.
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
- 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. - Drain and cool slightly
Drain the potatoes, reserving 1–2 tablespoons of the cooking water. Let the potatoes cool just enough to handle. - 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. - 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. - Serve
Serve the salad warm or at room temperature. Store leftovers in an airtight container in the refrigerator for 3–5 days.
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.
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.
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!
More Potato Recipes:

French Potato Salad
Looking for a mayo-free potato salad for outdoor gatherings? This French potato salad with mustard vinaigrette and fresh herbs is the perfect solution!
Ingredients
- 1 ½ pounds /660g one bite baby potatoes, scrubbed and sliced in half or quarters depending on size
- 1 ½ Tablespoons/22ml red wine vinegar (or substitute white or champagne vinegar)
- ½ teaspoon Dijon mustard
- 3 Tablespoons/45ml extra virgin olive oil
- ½ teaspoon fine sea salt
- ⅛th teaspoon finely ground black pepper
- 1 shallot, finely minced
- 2 Tablespoon chives, finely chopped
- ¼ cup fresh parsley (stems removed), finely chopped
Instructions
- Place potatoes in a large pot and cover with cold water by 1-2 inches. Bring to a boil; reduce to a simmer, salt the water and cook until potatoes are tender (about 8-10 minutes depending on size).
- Drain (reserving a few spoonfuls of cooking water) and let cool for 5 minutes while you make the dressing.
- In a large bowl, whisk together vinegar, mustard, olive oil, salt, pepper and shallot. Add potatoes and chopped herbs and toss gently to combine. If the potatoes look dry add the reserved cooking water a teaspoon at a time to loosen sauce until desired consistency.
- Serve at room temperature.
Notes
VARIATIONS:
Substitute white wine or champagne vinegar for the red wine vinegar. Use regular fingerling instead of baby potatoes. Substitute or add your favorite fresh herbs such as basil, tarragon or thyme.
STORAGE:
Store leftovers in an airtight container in the fridge for 3-5 days.
DIETARY INFO:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Nut-Free
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 270Total Fat: 10.5gSaturated Fat: 1.5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 286mgCarbohydrates: 29.6gFiber: 3.75gSugar: 1gProtein: 3.4g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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