French potato salad offers a sophisticated twist on the traditional picnic favorite, making it an ideal side dish for any outdoor gathering. Unlike the creamy, mayo-based variations, this classic recipe features a tangy vinaigrette dressing made with vinegar, olive oil and fresh herbs.
✔️ French Potato Salad Recipe at a Glance
- Main Ingredients: White and/or red baby potatoes, white wine vinegar or champagne vinegar, shallots, olive oil, Dijon mustard.
- Dietary: Vegetarian, vegan, gluten-free, and dairy-free.
- Taste: This classic French potato salad has delicious flavor. The combination of tender potatoes and lots of fresh herbs combined with the simple vinaigrette results in a fresh salad with a tangy, yet smooth taste.
- What You Need to Know: This French-style potato salad may not be your classic potato salad, yet it has a creamy texture as the mustard vinaigrette is poured over the cooked potatoes while they are still slightly warmed. This is also the key to extra flavor.
- Tools required: A large pot for boiling the potatoes, a colander for draining, a large bowl for mixing, and a whisk for the dressing.
- Pros: This French style potato salad is light, flavorful, and ideal for those looking for something other than your typical potato salad – with a mayo-based dressing. This is a great side dish and a perfect accompaniment for almost any meal .Since this recipe can be made ahead, is ideal for meal prep and one of my favorite go-to potluck recipe.
- Cons: If your heart is set on traditional potato salad, this is not it! It’s definitely a good alternative and a nice change from regular potato salad.
✔️ French Potato Salad Recipe Ingredients and Substitutions
For a complete list of ingredients and their quantities, check the recipe card below.
- Potatoes: Honestly, any type of potato can be used however, potatoes that hold their shape well and have a creamy texture are ideal. Small potatoes aka baby potatoes (whether red skin potatoes and /or gold potatoes) as well as fingerling potatoes are usually my go-to option. Other type of all-purpose potatoes such as red potatoes and Yukon gold can be used. Lastly, starchy potatoes like Russet potatoes or Idaho potatoes may not hold their shape as well but they soak up flavors better than most!
- Vinaigrette: The flavorful vinaigrette is made with champagne vinegar (or white wine vinegar ). Although I prefer not to use red vinegars to maintain the color of the potatoes intact, red wine vinegar and even apple cider vinegar can be used if that’s what you have at home. Extra-virgin olive oil, shallots and dijon mustard complete the dressing.
- Wine and Broth: A splash of a dry white wine such as chardonnay, pinot gris or sauvignon blanc, combined with chicken stock or vegetable broth adds depths of flavor and creaminess to the salad. If you want to skip the wine, use all broth or a combination of broth and a teaspoon of fresh lemon juice.
- Fresh Herbs and Aromatics: Classic French potato salad is made with fresh tarragon and fresh flat-leaf parsley aka Italian parsley. Chives or scallions (green onions) enhance the salad giving it a fresh, mild bite. Alternatively, fresh basil, and/or fresh dill can be used.
- Seasonings: Salt and freshly ground black pepper are essential. Kosher salt and sea salt are best for their clean taste.
- Mustard: Dijon mustard is traditional for this recipe, but you can use grainy mustard for added texture.
- Other Additions (optional): Ingredients like capers and olives add sharpness and saltiness to the salad. Red onions can be used instead of shallots for extra bite. Like in my German potato salad, crispy bacon can add texture and an extra savory element to this amazing dish. Green beans, artichoke hearts, chopped hard-boiled eggs and even fennel fronds can be nice additions to this salad.
🔎 How to Make French-Style Potato Salad
For the full recipe, check the recipe card below.
- Start by cooking the potatoes until they are just tender. Drain them and allow them to cool slightly.
- While the potatoes cook, combine the wine and the broth together. When the potatoes are tender, cut them into smaller pieces.
- In a separate bowl, make the vinaigrette.
- Pour the wine and broth mixture over the drained potatoes and toss gently.
- Add the vinaigrette and toss to combine. If possible, let the salad sit for a while to ensure the flavors meld together. This dish can be served warm or at room temperature and keeps well for a day or two. Perfect for meal prep or large gatherings.
🔪 French Potato Salad Tips for Success
- Use small, waxy potatoes such as red potatoes or fingerling potatoes. They hold their shape better and have the perfect texture for salads.
- Cook the potatoes whole and until just tender. Cut them while they are still warm, into even sized pieces to prevent mushiness when tossing the salad.
- While potatoes are still warm, toss them gently with the wine and broth mixture (you can use all broth). Warm potatoes absorb more flavor than cold potatoes.
- If time permits, allow the potato salad to sit at room temperature for at least 20 minutes before serving, or up to overnight covered, in the fridge.
How to store French-style potato salad?
When cool, store the salad in an airtight container in the refrigerator for 3-4 days.
Can you freeze French potato salad?
Technically yes. French style potato salad freezes better than any mayo-based potato salad. That said, I prefer not to freeze and thaw out potato salad.. The texture of the potatoes changes as well as the color and the taste. Although its perfectly edible, but it won’t taste the same or as delicious.
Do you peel the potatoes to make French potato salad?
No. If using baby potatoes, red potatoes, gold potatoes or fingerling potatoes, I cook the potatoes whole and unpeeled. The skin of these type of potatoes is thin and easy to digest.
Can I make this potato salad ahead of time?
Absolutely! The salad tastes better when it has had time to sit for a bit so the flavors can meld together. 1-2 days in advanced is as early as I would make it.
What are the key steps to ensure potatoes remain firm in the salad and don’t fall apart?
It’s best to use waxy potatoes like red or Yukon gold. Boil them whole until fork-tender, then slice them. Handle the potatoes gently when mixing to avoid breaking them apart.
🔎 What to serve with French Potato Salad?
This salad is the perfect side dish to so many different dishes. Here are some of our favorites:
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French Potato Salad
This French potato salad recipe offers a sophisticated twist on the traditional picnic favorite, making it an ideal side dish for any outdoor gathering. Unlike the creamy, mayo-based variations, this classic recipe features a tangy vinaigrette dressing made with vinegar, olive oil and fresh herbs.
Ingredients
- 2 pounds baby potatoes, scrubbed (see notes)
- 2 tablespoons vegetable broth or chicken broth
- 2 tablespoons dry white wine
Vinaigrette
- ¼ cup Champagne Vinegar, sub with white wine vinegar
- 1 teaspoon Dijon mustard
- 1 small shallot, peeled and minced
- ⅓ cup olive oil
- Salt and ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons thinly sliced fresh chives or scallions
Instructions
- Place the potatoes in a pot and add enough water to cover them by at least 1.5 inch (about 3.5 centimeters). Season the water generously with salt and bring to a boil. Cook for about 15-20 minutes or until the potatoes are just tender and can be easily pierced with a fork. Be careful not to overcook them to prevent them from falling apart.
- While the potatoes cook, in a small bowl combine the broth and wine. Set aside.
- Next, make the vinaigrette by whisking together the vinegar and the Dijon mustard in a small bowl. Add the minced shallot and season generously with salt and black pepper. Gradually add the olive oil while whisking constantly to create an emulsion.
- When the potatoes are done cooking, drain them and leave them in a colander until they are cool enough to handle.
- Cut the potatoes in half (or into quarters if the potatoes are big) and place them in a serving bowl. Pour the broth and wine combination over the potatoes and toss gently.
- Drizzle the vinaigrette over the warm potatoes and gently toss to combine. Allow the salad to sit at room temperature for about 10-15 minutes. Add the fresh herbs and gently toss to combine. Season to taste with salt and pepper and serve.
Notes
- Use small, waxy potatoes such as red potatoes or fingerling potatoes. They hold their shape better and have the perfect texture for salads.
- Cook the potatoes whole until just tender. Cut them while they are still warm, into even sized pieces to prevent mushiness when tossing the salad.
- While potatoes are still warm, toss them gently with the wine and broth mixture (you can use all broth). Warm potatoes absorb more flavor than cold potatoes.
- If time permits, allow the potato salad to sit at room temperature for at least 20 minutes before serving, or up to overnight covered, in the fridge.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
Nutrition
Calories: 240 kcal, Carbohydrates: 29 g, Protein: 4 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 9 g, Sodium: 43 mg, Potassium: 743 mg, Fiber: 4 g, Sugar: 2 g, Vitamin A: 245 IU, Vitamin C: 33 mg, Calcium: 51 mg, Iron: 2 mg
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