Classic French Potato Salad (No Mayo) | Easy Dijon Vinaigrette Recipe
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If you’re looking for an easy potato salad that isn’t weighed down with mayonnaise, this Classic French Potato Salad is the recipe to make. Tender potatoes are tossed while still warm in a tangy Dijon vinaigrette with fresh dill, shallots, and capers. The warm potatoes soak up the dressing, giving every bite bold flavor.
Classic French Potato Salad
This French-style potato salad is fresh, simple, and works with almost any meal. Serve it warm, at room temperature, or chilled. This potato side dish is just as good next to grilled chicken or steak as it is on a holiday buffet or picnic table.
Why You’ll Love This French Potato Salad
- No mayonnaise, making it lighter than traditional potato salad
- Easy Make-ahead recipe
- Easy pantry ingredients
- Ready in about 30 minutes
- Perfect served warm or cold
- Great for cookouts, holidays, and meal prep
- Naturally gluten-free
What Makes Classic French Potato Salad Different?
Unlike classic American potato salad, French potato salad uses a vinaigrette instead of mayonnaise. The dressing is made with olive oil, vinegar, and mustard, creating a lighter texture with bright flavor.
Another difference is that the potatoes are dressed while they’re still warm. Warm potatoes absorb the vinaigrette much better, giving the salad more flavor throughout.
Ingredients
- potatoes (gold, red, or a combination)
- salt (for boiling)
- extra virgin olive oil
- red wine vinegar
- Dijon mustard
- whole grain mustard
- salt
- freshly ground black pepper
- fresh dill, chopped
- shallot, finely diced
- capers
- caper juice
Best Potatoes for French Potato Salad
Baby Yukon Gold and baby red potatoes are both excellent choices because they keep their shape after cooking while remaining creamy inside.
If your potatoes are larger, simply cut them into evenly sized pieces so they cook at the same rate.
How to Make Classic French Potato Salad
The full, printable French potato salad recipe with amounts and details is below in the recipe card.
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Slice the potatoes in half, or quarters if they’re large. Place them in a large pot and cover with cold water by about one inch. Add 1 tablespoon salt. Bring to a boil, reduce heat, and simmer for approximately 15 minutes or until fork-tender. Drain immediately and rinse briefly with cool water. The potatoes should still be warm.
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In a large bowl, whisk together:
olive oil
red wine vinegar
Dijon mustard
whole grain mustard
salt
pepper
Stir in:
chopped dill
diced shallot
diced cornichons
cornichon juice -
Add the warm potatoes and gently toss until every piece is coated. Taste and adjust seasoning if needed. Sprinkle with the remaining fresh dill before serving. Serve warm, room temperature, or chilled.
Tips for the Best French Potato Salad
- Dress the potatoes while they’re still warm.
- Don’t overcook the potatoes or they’ll fall apart.
- Use fresh dill for the best flavor.
- Let the salad rest 15 to 20 minutes before serving so the flavors blend.
- Keep the potato pieces roughly the same size for even cooking.
- Freshly cracked black pepper gives the dressing more flavor than pre-ground pepper.
- A combination of Dijon and whole grain mustard gives the dressing depth without overpowering the potatoes.
- Taste before serving and add another splash of vinegar if you’d like a brighter finish.
Variations
You can easily change up French-style potato salad by adding your favorites or whatever you have on hand. Try adding:
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- crispy bacon
- chopped hard-boiled eggs
- fresh parsley
- tarragon
- green onions
- sliced radishes
- crumbled feta cheese
What to Serve with French Potato Salad
This flavorful Potato salad with Dijon mustard pairs well with these main dishes. Get the recipes by clicking on the underlined words.
- Grilled chicken
- Steak
- Pork chops
- Hamburgers
- Bratwurst
- Baked ham
- Stuffed Chicken
- Salmon
- Shrimp
- BBQ ribs
It’s also a great addition to picnics, potlucks, family reunions, and holiday dinners.
Storage
Store leftover Dijon mustard potato salad in an airtight container in the refrigerator for up to 4 days.
This Classic French Potato Salad tastes even better the next day after the dressing has time to soak into the potatoes.
Do not freeze.
Classic French Potato Salad Frequently Asked Questions
Can I make French potato salad ahead of time?
Yes. Prepare this easy potato salad recipe up to one day in advance and refrigerate. Let it sit at room temperature for about 20 minutes before serving.
Do I have to use capers?
No. Dill pickles and cornichons work well if capers aren’t available.
Is French potato salad served warm or cold?
Both. It’s delicious warm, at room temperature, or chilled.
What potatoes are best?
Yukon Gold potatoes are one of the best choices because they stay creamy while holding their shape.
Classic French Potato Salad Final Thoughts
This Classic French Potato Salad is made with tender potatoes, Dijon mustard, olive oil, fresh dill, shallots, and cornichons instead of mayonnaise. It’s fresh, easy, and perfect for BBQs, holidays, potlucks, and weeknight dinners. Save this easy French potato salad recipe for your next gathering.
Classic French-style Potato Salad
Print Rate Save To Your Recipe Box Go To Your Recipe BoxItems in blue & underlined below can be clicked for more detail or to purchase.
Ingredients
- 1.5 pounds small potatoes (gold, red-skinned or a mix) 680g
- 1 tablespoon salt This is for boiling the potatoes.
- 2 tablespoons Extra Virgin Oil Oil 30ml
- 1 tablespoon red wine vinegar 15ml
- 1 tablespoon Dijon Mustard
- 1 tablespoon Grainy Mustard
- 1 tablespoon salt
- ¼ teaspoon freshly ground black pepper
- 4 tablespoons fresh dill chopped
- 1 medium shallot peeled and diced
- 1 tablespoon capers
- ½ tablespoon caper juice
Instructions
- Slice the small potatoes in half, or in quarters if larger. Place them in a large pot and cover with 1 inch of water. Add 1 tablespoon of salt and bring to a boil over medium-high heat. Once the water is boiling, reduce the heat to medium and simmer for about 15 minutes until fork-tender. Drain immediately and briefly rinse under cold water. (Don't rinse long enough to cool the potatoes.)1.5 pounds small potatoes (gold, red-skinned or a mix), 1 tablespoon salt
- While the potatoes are cooking, combine the EVOO, red wine vinegar, salt, and pepper in a large bowl. Beat vigorously with a whisk to blend and emulsify. Add Dijon mustard, grainy mustard, 3 tablespoons of the freshly chopped dill, diced shallots, capers, and caper juice. Stir to combine.2 tablespoons Extra Virgin Oil Oil, 1 tablespoon red wine vinegar, 1 tablespoon Dijon Mustard, 1 tablespoon Grainy Mustard, 1 tablespoon salt, ¼ teaspoon freshly ground black pepper, 4 tablespoons fresh dill, 1 medium shallot, 1 tablespoon capers, ½ tablespoon caper juice
- Add the cooked and rinsed potatoes to the bowl of vinaigrette. Toss gently to coat the potatoes with vinaigrette. Taste and season if needed.
- Serve warm or chilled. Sprinkle with the remaining 1 tablespoon of freshly chopped dill before serving.