Skip to content 
Oh, how I adore this French potato salad! It’s the dish that made me fall head over heels for Julia Child’s cooking philosophy – simple ingredients, bold flavors, and absolutely no mayo in sight. My grandmother used to make a heavier version slathered in dressing, but when I discovered this lighter, herb-packed beauty during culinary school in Provence, it became my go-to summer side. The magic happens when warm potatoes soak up that tangy Dijon vinaigrette, creating layers of flavor in every bite. Trust me, once you try this elegant twist on potato salad, you’ll never go back to the gloopy stuff again!
Why You’ll Love This French Potato Salad
This isn’t your average potato salad – it’s brighter, fresher, and packed with personality! Here’s why it’s become my summer staple:
- No mayo means no heaviness – just a light, tangy vinaigrette that lets the potatoes shine
- Fresh herbs make every bite sing – the tarragon and chives add this fancy-but-easy French bistro vibe
- Ready in under 30 minutes – perfect when you need something impressive fast
- Tastes even better as it sits – the flavors deepen beautifully at room temperature
Seriously, it’s the potato salad for people who think they don’t like potato salad!
Ingredients for French Potato Salad
Gather these simple ingredients – each one plays a special role in creating that perfect French bistro flavor:
- 2 lbs small Yukon Gold potatoes, halved (or quartered if large)
- 3 tbsp good olive oil – the fruity kind makes all the difference
- 2 tbsp white wine vinegar – for that essential tang
- 1 tbsp Dijon mustard – my secret flavor booster
- 1 small shallot, finely chopped (about 2 tbsp)
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, snipped
- 1 tbsp fresh tarragon, chopped (don’t skip this!)
- Salt and pepper to taste
Ingredient Notes & Substitutions
No tarragon? Try 1 tsp dried (use half the amount). Out of white wine vinegar? Red wine or even champagne vinegar works in a pinch. For potatoes, stick with waxy varieties – red potatoes or fingerlings hold their shape beautifully. And please, please use fresh herbs if you can – they make this salad sing!
How to Make French Potato Salad
Okay, let’s make magic happen! Here’s exactly how I prepare my favorite French potato salad – the key is working while the potatoes are still warm so they drink up all that delicious dressing:
- Boil those potatoes right: Drop your halved Yukon Golds into a big pot of well-salted boiling water (it should taste like the sea!). Cook for 10-12 minutes until just tender when poked with a fork – you want them to hold their shape.
- Whisk up the vinaigrette: While potatoes cook, grab a small bowl and whisk together olive oil, vinegar, Dijon, and shallot until creamy. Taste it! It should make your mouth water – adjust salt or mustard if needed.
- The magic moment: Drain potatoes and let them steam-dry for just 1 minute (no longer!), then gently toss them in a big bowl with the vinaigrette while still warm. Listen – you can actually hear them soaking up the dressing!
- Herb time: Once cooled slightly (about 5 minutes), fold in all those gorgeous fresh herbs. The heat would wilt them if added too soon.
- Rest and serve: Let the salad sit at room temp for 15 minutes before serving – this lets the flavors get to know each other.
Pro Tips for Perfect French Potato Salad
After making this dozens of times (okay, maybe hundreds), here’s what I’ve learned: Don’t overcook the potatoes – they should be tender but not mushy. Season aggressively – potatoes need more salt than you think! And add herbs last to keep them bright and fresh. Oh, and if your dressing separates? Just whisk it again right before tossing – no big deal!
Serving Suggestions for French Potato Salad
This French potato salad shines brightest at room temperature – perfect for lazy summer lunches! I love it alongside grilled lemon chicken or seared salmon for an easy bistro-style meal. It’s also fabulous at picnics (just pack it in a mason jar!) or as part of a charcuterie board with crusty bread. My favorite? Serving it with a cold rosé on the patio – pure Provençal bliss!
Storing and Reheating French Potato Salad
Here’s the beautiful thing about this French potato salad – it actually gets better as it sits! Store leftovers in an airtight container in the fridge for up to 3 days. The flavors meld beautifully overnight. If you must reheat, do it gently – microwave in 15-second bursts just to take the chill off. But honestly? I prefer it cold straight from the fridge or at room temperature – the potatoes keep their perfect texture that way!
French Potato Salad FAQs
I get asked about this recipe all the time – here are the answers to the questions that pop up most often:
Can I make French potato salad ahead?
Absolutely! In fact, I often make it a day ahead – the flavors develop beautifully overnight. Just hold back about half the fresh herbs and add them right before serving for maximum freshness.
What’s the best potato type for this salad?
Waxy potatoes like Yukon Gold or red potatoes are my go-to. They hold their shape beautifully after cooking, unlike starchy russets that tend to fall apart. Small fingerlings work great too – just adjust cooking time if they’re tiny!
Can I use dried herbs instead of fresh?
You can, but fresh herbs really make this French potato salad special. If you must substitute, use 1/3 the amount of dried (so 1 tsp dried tarragon instead of 1 tbsp fresh). The flavor won’t be quite as vibrant, but it’ll still taste delicious!
Why toss the potatoes while warm?
This is the secret trick! Warm potatoes absorb the Dijon vinaigrette much better than cold ones. You’ll notice the difference in every flavorful bite. Just don’t add the delicate herbs until things cool down a bit.
Is this potato salad vegetarian/vegan?
Yes! This recipe is naturally vegetarian and can easily be made vegan – just double-check that your Dijon mustard doesn’t contain honey or other animal products. It’s one of my favorite plant-based side dishes for summer gatherings.
Nutritional Information
Here’s the scoop on what’s in this French potato salad – but remember, these are just estimates! Actual nutrition varies based on your specific ingredients and brands. Each serving (about 1 cup) packs roughly 180 calories, 7g fat (mostly the good kind from olive oil!), and 3g fiber from those beautiful potatoes and herbs.
Share Your French Potato Salad
I’d love to see your French potato salad creations! Snap a photo and tag @KitchenUser on Pinterest – nothing makes me happier than seeing your kitchen adventures!
PrintFrench Potato Salad with Herb Vinaigrette
A lighter, no-mayo potato salad inspired by Julia Child, featuring Dijon mustard and fresh herbs for a flavorful side dish.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: French
- Diet: Vegetarian
Ingredients
- 2 lbs small potatoes, halved
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tbsp Dijon mustard
- 1 small shallot, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tbsp fresh tarragon, chopped
- Salt and pepper to taste
Instructions
- Boil potatoes in salted water until tender, about 10-12 minutes. Drain and let cool slightly.
- Whisk together olive oil, vinegar, Dijon mustard, and shallot in a small bowl.
- Gently toss warm potatoes with the vinaigrette.
- Stir in fresh herbs and season with salt and pepper.
- Serve warm or at room temperature.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for best texture.
- Letting the potatoes absorb the dressing while warm enhances flavor.
- Find more recipes on our Pinterest account @KitchenUser.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg