Name: Classic French-Style Potato Salad
Prep time: 25 min
Cook time: 20 min
Total time: PT-488788H32M27S
Cuisine: French
Ingredients: 2 pounds Yukon Gold or fingerling/new potatoes; 2–3 medium shallots, finely minced; 1/4–1/2 cup chopped fresh parsley and chives; 1/4 cup white wine vinegar; 1 tablespoon Dijon mustard; 3/4 cup extra virgin olive oil (or neutral oil); Salt and freshly ground black pepper, to taste; Optional additions: minced garlic, pinch of sugar or honey, fresh lemon juice, tarragon, dill, or thyme

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A vibrant, elegant take on the humble potato salad, this Classic French-Style Potato Salad skips the mayo and lets fresh herbs, tangy vinaigrette, and tender potatoes take the spotlight. It’s light, sophisticated, and full of flavor – the kind of dish that instantly transports me to a cozy Parisian bistro.

Classic French-Style Potato Salad

Why I Love This Recipe

I love how this salad completely redefines what potato salad can be. Instead of feeling heavy, it feels fresh and bright. The warm potatoes soak up the vinaigrette, making every bite tangy and seasoned to perfection. I like serving it as a side to grilled meats or fish, and it’s my go-to for potlucks when I want to bring something a little more refined. It’s also a fantastic make-ahead option since the flavors deepen as it sits. Even my mayo-loving husband is obsessed.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yukon Gold potatoes (or fingerling/new potatoes) – about 2 pounds
Shallots – 2 to 3 medium, finely minced
Fresh parsley and chives – about 1/4 to 1/2 cup chopped
White wine vinegar – about 1/4 cup
Dijon mustard – 1 tablespoon
Extra virgin olive oil (or neutral oil) – about 3/4 cup
Salt and freshly ground black pepper – to taste

Optional additions:

Finely minced garlic
A pinch of sugar or honey
Fresh lemon juice
Other fresh herbs: tarragon, dill, thyme

Directions

Prep the potatoes: Wash and optionally peel the potatoes. Cut them into 1-inch bite-sized pieces for even cooking.
Boil: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Simmer until just tender – test with a fork. Drain and let them steam dry briefly.
While warm, dress the potatoes: Transfer the warm potatoes to a bowl and pour two-thirds of the vinaigrette over them. Toss gently to coat.
Prepare shallots and herbs: Mince the shallots and finely chop your fresh herbs. Add them to the potatoes and toss gently again.
Make the vinaigrette: Whisk vinegar, mustard, salt, and pepper in a bowl. Gradually whisk in the oil until emulsified. Taste and adjust.
Marinate: Let the salad sit at room temp for at least 30 minutes, or refrigerate for 1–2 hours (or overnight). Bring to near room temp before serving.
Final touches: Add remaining vinaigrette if needed and give the salad a final toss. Garnish with extra herbs if desired.

Servings and Timing

Servings: 6 to 8
Prep Time: 25 minutes
Cook Time: 15–20 minutes
Assembly & Cooling: 10 minutes
Marinating (optional): 30 minutes to 2 hours (or overnight)
Total Active Time: About 45–60 minutes

Variations

I sometimes add halved cherry tomatoes in summer for a juicy pop or blanched green beans for color and crunch. When I want a bit more depth, I mix in chopped cornichons or a few capers. Fresh dill is fantastic if I’m serving this with fish. For a heartier winter twist, I’ve even added roasted butternut squash cubes – not traditional, but delicious.

Storage/Reheating

I store leftover French potato salad in an airtight container in the fridge for up to 4 days. It holds up well thanks to the vinaigrette. If I know I’ll be serving it later, I keep a little vinaigrette aside to freshen it up before serving. I always let it sit at room temperature for 15–20 minutes before serving so the flavors shine. I don’t reheat it, as it’s best enjoyed cool or at room temp.

FAQs

What’s the best type of potato for French potato salad?

Yukon Gold potatoes are my favorite. Their waxy texture holds up well to boiling and they absorb vinaigrette beautifully. Fingerling or new potatoes are great backups. I avoid starchy varieties like Russets because they tend to fall apart.

Can I make this potato salad ahead of time?

Definitely. I actually prefer making it a few hours in advance because the flavors meld and deepen. Just remember to let it come to room temperature before serving, and if needed, add a bit more vinaigrette to freshen it up.

Is there a way to make this salad even lighter?

Yes – I sometimes use a mix of oil and water in the vinaigrette to cut down on fat, or I use less oil overall. Skipping the optional additions like sugar or honey keeps it sharper and more refreshing. Using herbs generously also helps enhance the flavor naturally.

Can I add protein to make it a full meal?

Absolutely. I love adding chopped hard-boiled eggs, flaked tuna, or grilled chicken to make it heartier. It turns into a full meal without feeling heavy, and the vinaigrette works great with all those additions.

Can I use dried herbs instead of fresh?

I don’t recommend it. The freshness of the herbs is what makes this salad so bright and flavorful. Dried herbs just don’t have the same impact. If I’m short on herbs, I just use more chives or parsley – they’re easy to find and full of flavor.

Conclusion

Classic French-Style Potato Salad is my go-to when I want something elegant, flavorful, and simple. It’s easy to prepare, endlessly customizable, and always a hit whether I’m serving it at a casual lunch or a summer dinner party. The combination of warm potatoes, tangy vinaigrette, and fresh herbs never disappoints. If you’re ready to ditch the mayo and embrace a lighter side of potato salad, this recipe is where to start.