What is French potato salad made of?

French potato salad is made with small waxy potatoes, Dijon mustard, whole-grain mustard, vinegar, olive oil, shallot, and fresh herbs. This version uses dill and parsley, with optional cornichons for extra crunch and a sharper taste. Unlike many American versions, it doesn't use mayonnaise.

What's the difference between French and American potato salad?

French potato salad uses a mustard and vinegar dressing and is usually served warm or at room temperature, while American potato salad is normally chilled and made with mayonnaise. French versions also use plenty of fresh herbs, while American versions often include celery, eggs, onion, or pickles.

Why do you dress potatoes while they're warm?

You dress potatoes while they're warm because they take in the vinaigrette better at that point. Tossing them soon after draining helps the mustard, vinegar, and oil season more than just the outside. Let them steam for about two minutes first so extra cooking water doesn't thin the dressing.

What are the best potatoes for French potato salad?

Small waxy potatoes are the best choice for French potato salad because they stay firm after cooking. Baby gold potatoes, baby red potatoes, and fingerlings all work very well. Russet potatoes are much more likely to become soft and break apart when you toss the salad.

Do you peel potatoes for French potato salad?

You don't need to peel small waxy potatoes for French potato salad because their skins are thin and help the pieces stay together. Wash the potatoes well, cut them in half, and cook them with their skins on. If your potatoes have thick or tough skins, you can peel them if you prefer.

Is no mayo potato salad safe for picnics?

No-mayo potato salad still needs normal food-safety care at a picnic, even though it doesn't contain mayonnaise. Keep it cold during transport and don't leave it sitting in hot weather for long periods. The vinaigrette makes it a handy picnic salad, but it doesn't make cooked potatoes safe at every temperature.

Can I make French potato salad ahead?

Yes, you can make French potato salad ahead, and a few hours of resting can improve its flavor. Prepare it two to four hours before serving, or make it one day ahead and refrigerate it. Bring it closer to room temperature before serving and add a little fresh herb at the end.

French Potato Salad Recipe (No Mayo)

Name: French Potato Salad Recipe (No Mayo) — Dijon Vinaigrette, Fresh Herbs & Baby Potatoes
Prep time: 10 min
Cook time: PT-498539H35M19S
Total time: 40 min
Cuisine: French
Ingredients: 1½ lbs (680 g) baby yellow or red potatoes, halved, skin on; 1 tablespoon (15 g) Dijon mustard; 1 tablespoon (15 g) whole-grain mustard; 1½ tablespoons (22 ml) red wine vinegar; 3 tablespoons (45 ml) extra-virgin olive oil; 1 small shallot, finely diced; 3 tablespoons chopped fresh dill; 2 tablespoons chopped fresh parsley; 5 to 6 cornichons, sliced, optional; 1 tablespoon (15 ml) cornichon brine, optional; Salt, to taste; Freshly ground black pepper, to taste

Description

This French potato salad recipe combines warm baby potatoes with Dijon mustard, whole-grain mustard, red wine vinegar, olive oil, shallot, dill, and parsley for a fresh no-mayo side dish.

Ingredients

Scale

1 1/2 lbs (680 g) baby yellow or red potatoes, halved, skin on
1 tablespoon (15 g) Dijon mustard
1 tablespoon (15 g) whole-grain mustard
1 1/2 tablespoons (22 ml) red wine vinegar
3 tablespoons (45 ml) extra-virgin olive oil
1 small shallot, finely diced
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
5 to 6 cornichons, sliced, optional
1 tablespoon (15 ml) cornichon brine, optional
Salt, to taste
Freshly ground black pepper, to taste

Instructions

Prepare the potatoes. Wash the baby potatoes very well since the skins will stay on. Cut them in half, making any larger potatoes into similar-sized pieces so they cook at the same speed. Keeping the pieces even also makes the finished salad easier to toss without breaking the potatoes.
Boil until just tender. Place the potatoes in a 4-quart pot, cover them with cold water, and season the water with salt. Bring to a boil, lower to a steady simmer, and cook for 12 to 15 minutes. They’re ready when a small knife slides into the center easily but the potatoes still hold their shape.
Whisk the vinaigrette. While the potatoes cook, whisk the Dijon mustard, whole-grain mustard, and red wine vinegar together in a small bowl. Add only a small pinch of salt because the potatoes are already cooking in salted water, then add black pepper. Slowly whisk in the olive oil until the dressing comes together.
Drain and steam the potatoes. Pour the potatoes into a colander and let them sit for about two minutes. This short rest lets extra water and steam leave the surface, which keeps the dressing from becoming watery. Don’t rinse them because they need to stay warm enough to take in the vinaigrette.
Dress while warm. Transfer the warm potatoes to a large mixing bowl and scatter the finely diced shallot over them. Pour on the vinaigrette and carefully toss until all the potatoes look glossy and coated. Don’t worry if some dressing sits in the bottom because the warm potatoes will take in more as they rest.
Rest the salad. Leave the dressed potatoes at room temperature for at least 15 minutes, giving them one careful toss halfway through. During this time, the potatoes take in more of the mustard and vinegar, while the warmth softens the sharp taste of the raw shallot. Don’t rush straight to serving if you have the extra time.
Add the herbs and cornichons. Fold in the fresh dill, parsley, and sliced cornichons once the potatoes aren’t steaming hot. Add the cornichon brine if you’d like a sharper pickle taste. Toss slowly so the herbs spread through the salad without breaking the softened potatoes into small pieces.
Taste and finish. Taste one full piece of potato before adding any more salt because the cooking water and optional pickle brine have already seasoned the salad. Add more vinegar if the flavor seems dull, or a little olive oil if it’s too sharp. Finish with black pepper and more fresh herbs if needed.
Serve at the right temperature. Serve the French potato salad while it’s slightly warm or after it has reached room temperature. If you’ve made it ahead and refrigerated it, take it out about 30 minutes before eating. Toss it once more so the vinaigrette coats the potatoes evenly before serving.

Notes

Baby gold, red, and fingerling potatoes are the best choices because they stay firm after boiling.

Don’t wait for the potatoes to become cold before dressing them, since warm potatoes take in the vinaigrette much better.

For the wine and stock variation, toss the drained warm potatoes with 2 tablespoons dry white wine and 2 tablespoons chicken stock before adding the vinaigrette.

Add salt carefully because the potatoes are already seasoned by their cooking water and the optional cornichon brine also contains salt.

The salad can be made one day ahead, but saving some dill and parsley for serving will give it a fresher taste and color.

Don’t freeze leftover potato salad because the potatoes can become grainy and watery after thawing.

Prep Time: 10 minutes
Cook Time: 15 minutes + rest time
Category: Side dish
Cuisine: French

Nutrition

Calories: 180
Sugar: 2 g
Sodium: 240 mg
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 27 g
Fiber: 3 g
Protein: 3 g