French Potato Salad Recipe (No Mayo) — Dijon Vinaigrette, Fresh Herbs & Baby Potatoes

There’s something about a bowl of warm potatoes covered in fresh herbs that feels made for a summer table. Add a sharp Dijon dressing, little pieces of shallot, and plenty of dill, and you have French potato salad.

This version is very different from the creamy potato salad you may know. There’s no mayonnaise, no eggs, and no heavy dressing. Instead, warm baby potatoes soak up a simple vinaigrette made with Dijon mustard, whole-grain mustard, red wine vinegar, and olive oil.

It’s one of those dishes that gets better when you give it time to sit. We make it ahead when we have friends over, since there’s nothing to finish at the last minute. Honestly, that may be my favorite thing about it.

Serve this no mayo potato salad warm or at room temperature with grilled meat, chicken, or a simple French lunch.

What Is French Potato Salad?

French potato salad is a simple potato salad made without mayonnaise. Small waxy potatoes are cooked until soft, then dressed while they’re still warm with mustard, vinegar, olive oil, shallot, and fresh herbs.

The dressing is what makes it special. Dijon mustard gives it a sharp taste, while whole-grain mustard adds small mustard seeds and a little texture. Fresh dill and parsley keep the salad bright and fresh.

Unlike many American potato salads, this one isn’t normally served cold from the refrigerator. It’s best warm or at room temperature, when the olive oil dressing is loose and you can taste the herbs and mustard clearly.

There are many versions of French-style potato salad, so you may see different herbs or a splash of wine added. The basic idea stays simple: waxy potatoes, a mustard vinaigrette, and fresh herbs.

Why Dress the Potatoes While They’re Warm?

If you remember one thing from this recipe, make it this: dress the potatoes while they’re still warm.

Freshly cooked potatoes take in the vinaigrette much better than cold potatoes. Once they’re drained, let them steam for about two minutes. This gets rid of extra water on the outside without letting the potatoes become cold.

Then add the shallot and vinaigrette. The warm potatoes take in some of the vinegar and mustard instead of leaving all the dressing at the bottom of the bowl. The shallot also gets a little softer from the heat, so its flavor isn’t as strong.

Don’t wait until the potatoes are completely cool. You’ll still have potato salad, but more of the dressing will stay on the outside.

This small step is what makes a good potato salad with vinaigrette taste so well seasoned from the first bite to the middle of each potato.

The Best Potatoes for French Potato Salad

The best potatoes for this salad are small, waxy potatoes. Baby yellow potatoes, baby red potatoes, and fingerling potatoes all hold their shape well after cooking.

Baby gold potatoes are my first choice. They have thin skins, a creamy yellow middle, and enough firmness to survive boiling and tossing without falling apart. You don’t need to peel them.

Red potatoes are another good choice. Their red skins add color, and they stay firm after cooking. Fingerlings also work very well, especially if you can find small ones.

Try to avoid large russet potatoes. They’re high in starch and are more likely to break apart when you toss them with the vinaigrette.

Whatever potato you choose, try to make the pieces close to the same size. Halving small potatoes before boiling helps them cook evenly and also gives the vinaigrette more potato to soak into.

Key Ingredients & Substitutions

Baby yellow or red potatoes – 1½ pounds (680 g): Small waxy potatoes stay firm after boiling and have thin skins, so there’s no need to peel them. Fingerling potatoes are another great choice, but russets can become too soft and fall apart.

Dijon mustard – 1 tablespoon (15 g): Dijon gives the vinaigrette its smooth, sharp mustard taste. Regular yellow mustard won’t give you quite the same flavor, so Dijon is worth using here.

Whole-grain mustard – 1 tablespoon (15 g): The mustard seeds add texture and make the dressing look like a classic bistro-style vinaigrette. If you don’t have whole-grain mustard, add another tablespoon of Dijon instead.

Red wine vinegar – 1½ tablespoons (22 ml): This gives the dressing its bright, sour edge and balances the olive oil. Champagne vinegar is a good choice when you want a slightly softer taste.

Extra-virgin olive oil – 3 tablespoons (45 ml): Olive oil forms the base of the vinaigrette and coats the warm potatoes. Choose an olive oil you like the taste of because there’s nowhere for a bitter oil to hide in such a simple salad.

Shallot – 1 small, finely diced: Shallot has a softer taste than most raw onions, and the warm potatoes soften it even more. Finely diced red onion can be used instead.

Fresh dill – 3 tablespoons, chopped: Dill is the main herb in this version and gives the potatoes a fresh taste. Fresh dill works much better than dried dill here because the herbs are such an important part of the salad.

Fresh parsley – 2 tablespoons, chopped: Parsley adds another fresh green flavor without taking over the dill. Chives or a little fresh tarragon can replace some of the parsley.

Cornichons – 5 to 6, sliced, plus 1 tablespoon brine, optional: These tiny pickles bring crunch and another sharp note to the salad. If you can’t find cornichons, small dill pickles work, though their flavor will be a little different.

Salt and black pepper – to taste: Salt the potato water well, then use only a small amount in the dressing at first. Taste the finished salad before adding more because the potatoes have already taken in salt from their cooking water.

Dijon and Whole-Grain Mustard: Why Use Both?

You could make this salad with Dijon mustard alone, but using two mustards makes the dressing more interesting without making the recipe harder.

Dijon is smooth and mixes easily with vinegar and oil. It helps hold the vinaigrette together and spreads its mustard flavor over every potato.

Whole-grain mustard does something different. Its little mustard seeds stay visible in the dressing and give the potatoes small pops of texture. It also makes the finished salad look more like something you’d see in a French café.

If you only have Dijon, don’t let that stop you. Use two tablespoons of Dijon and continue with the recipe.

For a softer mustard taste, start with a little less. You can always whisk another teaspoon into the dressing after tasting the salad.

Equipment You’ll Need

• 4-quart pot: Large enough to cook 1½ pounds of potatoes with plenty of water around them.
• Large mixing bowl: Use a bowl with enough room to toss the potatoes without breaking them.
• Small bowl: For whisking the mustard vinaigrette.
• Whisk: Helps mix the mustard, vinegar, and olive oil into one dressing.
• Sharp knife: For halving the potatoes and finely cutting the shallot and herbs.
• Cutting board: You’ll need it for the potatoes, shallot, herbs, and cornichons.
• Colander: For draining the potatoes well before you dress them.

Step-by-Step Instructions for French Potato Salad

1. Prepare the potatoes. Wash 1½ pounds of baby potatoes well because we’re leaving their thin skins on. Cut each potato in half, making any very large ones into similar-sized pieces. Keeping the pieces close in size helps them finish cooking together.
2. Boil the potatoes. Put the potatoes into a 4-quart pot and cover them well with cold water. Salt the water, bring it to a boil, then lower the heat so the potatoes cook at a steady simmer. Cook for about 12 to 15 minutes.
3. Check for doneness. Push the tip of a small knife into the middle of a potato. It should slide in without much trouble, but the potato shouldn’t fall apart when you touch it. Overcooked potatoes can break when you toss the salad.
4. Make the vinaigrette. While the potatoes cook, whisk Dijon mustard, whole-grain mustard, and red wine vinegar in a small bowl. Add a small pinch of salt and some black pepper. Slowly whisk in the olive oil until the dressing looks mixed and slightly thicker.
5. Drain and steam. Drain the cooked potatoes well in a colander, then leave them for about two minutes. You’ll see steam coming from them as extra water leaves the surface. Don’t rinse them with cold water because you want them warm for the next step.
6. Dress the potatoes warm. Move the warm potatoes into a large mixing bowl and add the finely diced shallot. Pour the mustard vinaigrette over them and carefully toss until every piece looks glossy. Some dressing may collect at the bottom at first, but the potatoes will take in more as they rest.
7. Let the salad rest. Leave the dressed potatoes for at least 15 minutes. This gives them time to take in the vinegar and mustard while cooling toward room temperature. Give them one careful toss halfway through so the dressing stays evenly spread.
8. Add the herbs. Once the potatoes aren’t steaming hot, fold in the chopped dill and parsley. Adding the herbs now keeps them greener and fresher. Toss slowly because the cooked potatoes will be softer than they were before boiling.
9. Add the cornichons. Fold in the sliced cornichons and one tablespoon of their brine if you’re using them. The pickles add a little crunch, while the brine makes the salad sharper. Taste before adding the full spoonful if you prefer a softer vinegar taste.
10. Taste and adjust. Try one potato before adding more salt. If the salad tastes flat, it may need a little more vinegar rather than more salt. If it’s too sharp, a teaspoon of warm potato cooking water can soften the dressing.
11. Serve at the right temperature. Serve the salad slightly warm or let it reach room temperature. If you’ve chilled it, take it from the refrigerator about 30 minutes before eating. Give it one last toss and add a little fresh dill or parsley if needed.

Want Ina Garten’s Famous Wine and Stock Trick?

There’s another way to add even more flavor to warm potatoes. The version linked with Ina Garten adds dry white wine and chicken stock before the vinaigrette.

After draining the potatoes, toss them with 2 tablespoons dry white wine and 2 tablespoons chicken stock. Let the warm potatoes take in that liquid, then continue with the mustard dressing.

The wine brings a light sharp note, while the stock adds a deeper savory taste. You don’t need either one for this recipe, so think of this as a variation rather than a required step.

Her version also uses a different mix of fresh herbs. That’s another easy reminder that French-style potato salad isn’t one single fixed recipe.

I’d make the simple Dijon and dill version first. Once you know how that tastes, the wine and stock variation is an easy change for the next batch.

French vs. German vs. American Potato Salad

All three start with potatoes, but that’s about where the similarity ends.

Style	Dressing	Served	Common additions
French potato salad	Dijon, vinegar, olive oil	Warm or room temperature	Shallot and fresh herbs
German potato salad	Vinegar-based dressing	Often warm	Bacon, onion, sometimes sugar
American potato salad	Mayonnaise-based dressing	Cold	Celery, onion, eggs, pickles

French potato salad is the lightest of the three in this comparison. There’s no mayo and no bacon, and the fresh herbs are a big part of its flavor.

German potato salad is also often served warm, but bacon and onion give it a much richer taste. If you’d like to try that style next, make [INTERNAL LINK: Traditional German Potato Salad (Kartoffelsalat)].

American potato salad goes in another direction. It’s normally chilled and creamy, with mayonnaise forming most of the dressing.

Tips for the Best French Potato Salad

• Salt the cooking water. The potatoes take in some of that salt as they boil, which seasons them from the start. Because of this, add only a small pinch of salt to the vinaigrette until you’ve tasted the finished salad.
• Choose waxy potatoes. Baby gold, red, and fingerling potatoes stay together much better than russets. You want clear pieces of potato rather than a bowl that starts turning into mash.
• Don’t overcook them. A knife should enter the potato easily, but the potato should still hold its shape. Check early because small potatoes can go from firm to too soft quickly.
• Dress them while warm. This is the most important part of the recipe. Warm potatoes take in the mustard and vinegar much better than fully chilled ones.
• Wait before adding the herbs. Very hot potatoes can make fresh herbs dark and soft. Let the salad rest a little, then fold in the dill and parsley.
• Taste before adding more salt. The cooking water, mustard, and optional cornichon brine all bring seasoning. If something seems missing, try a little vinegar before reaching for more salt.
• Give it time to rest. Fifteen minutes is good, but two to four hours is even better. The dressing settles into the potatoes and the shallot becomes softer.
• Don’t serve it fridge-cold. Cold olive oil can feel thicker, and very cold food has less flavor. Let chilled salad sit at room temperature for about 30 minutes before serving.

Serving Suggestions

French potato salad is an easy side for grilled meat because the sharp vinaigrette cuts through richer food. Serve it with sausages, steak, pork, or simple grilled chicken.

For a French dinner, it’s especially good beside French Roast Chicken (Poulet Rôti au Four) Recipe. The mustard and herbs work well with roast chicken, while the potatoes take the place of another heavy side.

You can also serve it with French Steak Frites Recipe when you want potatoes but don’t feel like frying anything. For a lighter lunch, add a small serving beside French Croque Monsieur Recipe.

If sausages are on the menu, German Bratwurst with Sauerkraut Recipe makes a hearty partner for the bright salad. The vinegar and mustard in the potatoes help balance the sausage and sauerkraut.

It’s also good on a picnic table with cold roast chicken, sliced meats, bread, cheese, and other simple salads. Just remember that no-mayo doesn’t mean food can stay unrefrigerated all day. Keep it properly chilled during transport and follow normal food-safety rules.

Make-Ahead and Storage

Make ahead: This salad is a very good make-ahead side because the potatoes have more time to take in the dressing. Make it two to four hours before eating for great flavor, or prepare it one day ahead. If making it a day early, save some of the fresh herbs to add just before serving.

Refrigerator: Keep leftover French potato salad in an airtight container in the refrigerator for 4 to 5 days. The olive oil may look a little thicker when it’s very cold, which is normal. Let the salad sit at room temperature for about 30 minutes before serving.

Freezer: Don’t freeze this potato salad. Cooked potatoes can become watery and grainy after freezing and thawing, while the fresh herbs lose much of their good texture.

Serving leftovers: Give the potatoes a careful toss before serving again. If they seem dry, add a small splash of olive oil and red wine vinegar. A little fresh dill or parsley will also make day-old salad taste fresher.

Troubleshooting

The potatoes are falling apart. They were probably cooked a little too long or you used a very starchy potato. Next time, choose baby gold, red, or fingerling potatoes and start checking them before the full cooking time is up.

The salad tastes too salty. The potato water may have been salty enough that the dressing didn’t need much extra salt. Add a few more plain cooked potatoes if you have them, or balance the salad with a little extra olive oil and vinegar.

The vinaigrette tastes too sharp. Your vinegar may be stronger than expected or the salad may need a little more time to rest. Add a teaspoon of warm potato cooking water or a small splash of olive oil, then taste again.

The salad tastes flat. It may need acid rather than salt. Add a teaspoon of red wine vinegar or cornichon brine, toss the potatoes, and taste again before changing anything else.

The potatoes didn’t take in the dressing. They were likely too cool when you added it. Next time, dress them after draining and steaming for only about two minutes, while they’re still clearly warm.

The herbs turned dark. The potatoes were probably too hot when the herbs went into the bowl. Add the vinaigrette and shallot first, let the salad rest, then fold the fresh herbs in once the potatoes have cooled a little.

Frequently Asked Questions

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