French Potato Salad

This fresh, no-mayo French potato salad with mustard vinaigrette and fresh herbs is a simple and delicious side any time of year.

Potato salad is a classic crowd-pleaser, what picnic or barbeque would be complete without one?  It’s a staple year-round but even more so this time of year when outdoor get-togethers are at their all-time high.  Of course if there’s one thing that doesn’t go well with the outdoors, it’s mayo.  Heat and mayo just don’t mix; but that’s where this French potato salad comes into play.

It’s a mayo-free potato salad that’s a lighter and fresher alternative to the classic American potato salad, and one you don’t have to worry about sitting out at room temperature.

What is French Potato Salad?

The truth is there’s not just one kind of potato salad in France.  There are lots of variations, some include chunks of ham, others douse the potatoes with white wine, and yes some even have a cream based dressing (in fact most of the prepared potato salads you find in grocery stores are cream-based). But what we often think of when we say French potato salad is one with a vinaigrette based dressing instead of a mayo based one because that’s one that’s the one that’s commonly made in French homes and the one we hear about most often.

How is French Potato Salad Different from American Potato Salad?

While the specific ingredients can vary, a French potato salad typically includes more subtle flavors, like shallots instead of onions and chives instead of scallions.  Mustard is used to emulsify the dressing instead of mayo.  It's also heavy on the fresh herbs like parsley or chervil. 

Another difference is that the potatoes are dressed while still warm so as to absorb as much of the dressing as possible and served at room temperature.

How to make French Potato Salad:

You’ll need:

• Potatoes – I like one or two bite baby potatoes the best because they are quick cooking but any creamy potato will do.
• Shallots – Finely minced they bring a mild onion flavor to the salad that won’t overpower the other ingredients.
• Dijon Mustard – Creamy Dijon helps to emulsify the dressing and adds a little heat.
• Red Wine Vinegar – Use your favorite red wine vinegar or feel free to substitute white wine or champagne vinegar instead if you prefer.
• Olive Oil – Use a good quality, peppery olive oil if you can for the best flavor.
• Fresh Herbs – I like a combination of chopped parsley and chives but tarragon is also a nice addition if you enjoy the flavor.

How it’s made:

1. You start by cooking the potatoes.  Slice your potatoes in half and cover them with water that’s at least one to two inches higher than the potatoes, then bring to a simmer and cook until fork-tender but not falling apart.  (Depending on the size of your potatoes this could take between 8-10 minutes.)
2. Once cooked, drain you potatoes (reserving a few spoonfuls of cooking water) and let them cool slightly while you whisk together the dressing and herbs.
3. Add the still warm potatoes to the dressing and gently toss to coat.  If the potatoes are looking dry a spoonful of the reserved cooking water to loosen the dressing.
4. And that’s it; your potatoes are ready to serve!  Serve them at room temperature and store any leftover in an airtight container in the fridge for 3-5 days.

Enjoy!

More potato recipes:

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