French Potato Salad with Herby Dijon Vinaigrette
This French potato salad skips the mayo entirely, letting the warm potatoes soak up a sharp mustard vinaigrette with loads of fresh herbs. It comes together in about 35 minutes and tastes even better when you make it ahead.
The dressing is simple and punchy, so every bite feels bright and clean rather than heavy. If you grew up with creamy potato salads, this one will surprise you in the best way.
Why This Salads Works So Well
I keep coming back to this version because the potatoes get tossed while they are still warm. That warmth pulls the dressing right into the flesh, so the flavor goes deeper than a surface coat. Cornichons and capers bring tiny bursts of salt and acid, and the shallots soften just enough to lose their raw bite.
The texture is what hooks me. You get tender, waxy potato slices that hold their shape, a slick of glossy vinaigrette, and a fresh crunch from the herbs at the end. It never turns gummy or gloppy.
Ingredients
- 2 lb small waxy potatoes (Yukon Gold or fingerling): no need to peel, just scrub and slice.
- 1 small shallot, minced: minced fine so it blends into the dressing.
- 3 tbsp champagne or white wine vinegar: something bright and not too sharp.
- 1 tbsp Dijon mustard: smooth, not whole grain.
- 1 tsp honey or sugar: just a whisper to round out the acid.
- 6 tbsp extra-virgin olive oil: use one that tastes good raw.
- 2 tbsp capers, drained and roughly chopped: the briny pop matters here.
- 2 tbsp finely chopped cornichons: or any small sour pickle, chopped small.
- 1/2 cup mixed soft herbs (flat-leaf parsley, tarragon, chives): chopped, plus a little extra for the top.
- Salt and freshly ground black pepper: season the water and the dressing.
Variations / Substitutions
- No shallot?: Swap in a few tablespoons of minced red onion, rinsed under cold water to mellow it.
- Herb swaps: If you cannot find tarragon, use all parsley and add a little more chive. Basil works if you are going more Provencal.
- Pickle switch: No cornichons, use a finely chopped dill pickle and rinse off some brine.
- Make it a meal: Fold in flaked tuna or sliced hard-boiled eggs once the salad cools.
- Extra veg:: Blanched green beans or lightly steamed asparagus tips stirred in before the herbs add a nice contrast.
For a completely different take on a no-mayo salad, check out our lemony roasted potato and fennel salad.
How to Make French Potato Salad
Step 1: Boil the Potatoes
Drop the 2 lb of potatoes into a large pot and cover them with cold water by about an inch. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are easily pierced with a fork but still hold their shape, usually 12 to 18 minutes depending on size.
While they boil, watch for the moment when a knife slides in without resistance. Overcooked potatoes will break apart when you toss them later, so aim for that just-tender point.
Step 2: Whisk the Dijon Vinaigrette
In a large bowl, whisk together the minced shallot, 3 tbsp vinegar, 1 tbsp Dijon mustard, and 1 tsp honey. Season with a good pinch of salt and a few grinds of black pepper. Slowly drizzle in the 6 tbsp olive oil, whisking constantly until the mixture looks creamy and emulsified.
You will see the dressing turn slightly opaque and thicken. If it tastes too sharp, add another tiny pinch of sugar to balance it before the potatoes go in.
Step 3: Toss the Warm Potatoes with the Dressing
Drain the potatoes in a colander and let them sit just a minute until they stop steaming heavily. While they are still hot, slice them into 1/4-inch rounds and drop the slices right into the bowl of vinaigrette. Add the 2 tbsp chopped capers and the 2 tbsp chopped cornichons at the same time.
Use a rubber spatula to gently fold everything together. The heat opens up the potato slices and they will drink in the dressing almost immediately, so move quickly but handle them gently.
Step 4: Finish with the Herbs and Serve
Let the salad cool about 10 minutes so it is just warm, not steaming hot. Sprinkle the 1/2 cup of mixed chopped herbs over the top and fold them through one last time. Taste and adjust the salt and vinegar right before serving.
Transfer to a serving platter or shallow bowl so the slices lie in a single layer, and scatter a few extra herb leaves on top. Serve warm or at room temperature while the dressing still glistens on every slice.
A Few Tips Before You Start
- Cook the potatoes whole and slice them after. Cutting them raw draws in too much water and dilutes the flavor.
- The vinaigrette should be a little too acidic on its own, because the potatoes will mellow it out when they soak it up.
- Leaving the herbs out until the salad cools prevents them from wilting into dark, soggy bits.
Storing Leftover Potato Salad
- Refrigerate: Keep in a covered container for up to 3 days. The flavors deepen overnight.
- Serve cold: Take it out of the fridge about 20 minutes before you want to eat so the olive oil loses its chill. Stir gently and add a fresh squeeze of vinegar if it needs a lift.
What Goes Well With French Potato Salad
This salad walks right alongside simple roast chicken or pan-seared trout, where its brightness cuts through whatever you are serving. A seared hanger steak with a peppery crust also works hard against that tangy dressing. If you want something meatless, pile it next to a warm lentil salad with goat cheese.
Frequently Asked Questions
Can I make this potato salad a day ahead?
Yes. In fact it tastes better. Just hold back the herbs and stir them in about 30 minutes before serving so they stay fresh.
What potatoes are best for French potato salad?
Waxy potatoes like Yukon Gold, fingerlings, or small red potatoes. They hold their shape well and soak up dressing without turning mealy.
Is French potato salad served warm or cold?
Both work. It is traditionally served warm or at room temperature, but chilled leftovers are excellent too. Just let it lose the fridge chill before you eat.
Can I use dried herbs instead?
I would not. The fresh herbs define the salad in a way dried ones cannot replicate. If you are short on options, use a lot of fresh parsley and leave out the rest.
French Potato Salad Recipe
Ingredients
Method
- Place potatoes in a pot, cover with cold water, salt generously, and boil until fork-tender, 12 to 18 minutes.
- In a large bowl, whisk shallot, vinegar, Dijon, honey, salt, and pepper. Slowly whisk in olive oil until emulsified.
- Drain potatoes, slice into 1/4-inch rounds while hot, and toss immediately with the dressing, capers, and cornichons.
- Cool 10 minutes, fold in the chopped herbs, adjust seasoning, and serve warm or at room temperature.
