French Potato Salad Recipe

If ever there was a side dish that perfectly walked the line between rustic charm and effortless elegance, it’s French Potato Salad. With fork-tender baby potatoes that soak up a bright, herby vinaigrette, crisp green onions, and a generous shower of fresh dill, this salad transforms humble potatoes into a celebration of texture, color, and flavor. It’s lively, tangy, and always crowd-pleasing—just the kind of dish that never lingers long at any table, whether you’re serving a holiday feast or Tuesday night dinner.

Ingredients You’ll Need

The ingredients for French Potato Salad are refreshingly simple and each one packs a punch. Every component is carefully chosen to contribute a unique element—think creamy potatoes, peppery mustard, vibrant fresh herbs, and a vinaigrette that brings it all together in true French fashion.

• Baby Yellow Potatoes (2 pounds): This variety is buttery and holds its shape perfectly for potato salad. You can also use a mix of yellow and red potatoes for extra color and nuance.
• Sea Salt and Black Pepper (Pinch): Simple seasonings that wake up the flavors in the potatoes and dressing.
• Apple Cider Vinegar (1 tbsp + 1 tbsp for dressing): Adds a subtle apple tang and helps balance the richness of the potatoes.
• Green Onion (1 cup, diced): Offers a touch of mild heat and a lovely fresh crunch throughout the salad.
• Fresh Chopped Parsley (¼ cup, optional): Bright and herby, parsley is optional but adds gorgeous color and fresh flavor.
• Spicy Brown or Dijon Mustard (2½ tbsp): Essential for giving the dressing its robust character—either one works well.
• Minced Garlic (3 cloves): Brings a little punch and classically French undertones to the vinaigrette.
• Sea Salt (¼ tsp for dressing): Enhances the flavors in the dressing, making everything pop.
• Black Pepper (¼ tsp for dressing, more to taste): Lends depth and a touch of spice to the salad.
• Red Wine Vinegar (3 tbsp): Offers gentle acidity that sharpens and brightens all the ingredients.
• Olive Oil (3 tbsp): Use the best extra virgin olive oil you can—this gives the dressing richness and helps it cling beautifully to the potatoes.
• Fresh Chopped Dill (¼ cup): Dill is non-negotiable in my book! It’s the finishing touch that makes this French Potato Salad distinctly memorable.

How to Make French Potato Salad

Step 1: Cook the Potatoes Until Perfectly Tender

Start by placing your baby potatoes in a big pot, covering them with cold water, and tossing in a pinch of salt. Bring the pot to a gentle boil and cook the potatoes until they’re just fork-tender, about 15 to 20 minutes. Be careful not to overcook—they should be soft but still hold their shape for tossing later.

Step 2: Cool, Cut, and Combine

Once the potatoes are done, drain them completely and give them a few minutes to cool. When you can handle them comfortably, cut each one into halves or quarters, depending on size. Slide the cut potatoes into a large mixing bowl—they’ll still be slightly warm, which is perfect for soaking up flavors.

Step 3: Add Herbs and Seasonings

Sprinkle in the diced green onions and chopped parsley if you’re using it, then drizzle the potatoes with a tablespoon of apple cider vinegar. Use a broad spatula or large spoon to toss everything gently, making sure you don’t crush the potatoes. This step helps the potatoes absorb the lovely herb and vinegar notes right from the start.

Step 4: Whisk the Vinaigrette

In a separate small bowl, whisk together the spicy brown or Dijon mustard, minced garlic, sea salt, black pepper, red wine vinegar, another tablespoon of apple cider vinegar, and olive oil. Keep whisking until the dressing emulsifies and looks creamy. The aroma alone will make your kitchen feel like a Parisian bistro!

Step 5: Dress and Toss the Salad

Pour that gorgeous vinaigrette over the warm potato and herb mixture. Gently toss to ensure every piece is evenly coated—the potatoes’ warmth will help them soak up the vinaigrette, transforming this salad into something truly irresistible.

Step 6: Add Fresh Dill and Adjust Seasoning

Fold in the chopped fresh dill for a pop of bright, herby flavor. Taste the salad and add an extra pinch of salt or black pepper if you’d like. Let the French Potato Salad rest for at least 30 minutes at room temperature or stick it in the fridge for a few hours to let the flavors meld even further.

How to Serve French Potato Salad

Garnishes

Even the simplest garnish can take your French Potato Salad from everyday to extraordinary. I love to finish with extra chopped fresh dill and parsley, a pinch of flaky sea salt, or maybe a few quick-shaved radish slices for pop and crunch. Lemon zest is another fabulous and aromatic touch if you’re feeling fancy.

Side Dishes

French Potato Salad pairs brilliantly with so many mains and sides—it’s a dream with roast chicken, grilled salmon, or seared steak. For a vegetarian picnic, try it alongside a crisp green salad, herbed lentils, or roasted asparagus. The tangy, herbed flavors help balance savory and rich dishes, making it the ideal companion for almost anything you’re serving.

Creative Ways to Present

I love arranging French Potato Salad on a vintage platter, scattered with extra dill and parsley, for a pretty, rustic look. For a fun twist, try serving it in individual cups or jars for outdoor gatherings, or tuck a scoop into a lettuce cup for a light, crunchy bite. The salad truly shines as a potluck showstopper or a refined starter at a dinner party.

Make Ahead and Storage

Storing Leftovers

French Potato Salad keeps beautifully in the fridge for up to 3 days. Just store it in an airtight container, and note that the flavors deepen as it rests. If the salad seems a bit thick after chilling, you can always toss in a splash of olive oil or vinegar to perk it up before serving.

Freezing

Freezing isn’t recommended for this salad—the potatoes tend to change texture and become watery once thawed, and the fresh herbs lose their gorgeous color and vibrancy. Enjoy French Potato Salad fresh or within a few days for the best flavor and texture.

Reheating

This salad is all about enjoying it chilled or at room temperature, so no need to reheat. In fact, letting it sit out for 15-20 minutes before serving revives the depth of flavors and brings it closer to the ideal temperature for eating.

FAQs

Can I make French Potato Salad ahead of time?

Absolutely! In fact, this salad is even tastier when made a few hours (or up to a day) ahead so the flavors have time to marry. Just give it a quick toss before serving to redistribute the dressing.

Which potatoes work best for this recipe?

Baby yellow or a mix of yellow and red potatoes work perfectly. They hold their shape and have a creamy texture that’s ideal for French Potato Salad. Waxy potatoes in general are your best option—avoid starchy potatoes like russets.

Can I make this salad vegan or oil-free?

Yes! French Potato Salad is already vegan as long as your mustard doesn’t contain honey. For an oil-free option, simply swap the olive oil for a touch of broth or even some reserved cooking liquid from the potatoes to keep it moist and flavorful.

Is it necessary to peel the potatoes first?

No need to peel the potatoes! The thin skins of baby yellow and red potatoes add extra nutrients, color, and a lovely earthy flavor. Plus, they look beautiful in the finished salad.

How long does French Potato Salad last in the fridge?

You can safely store this potato salad in an airtight container in the refrigerator for up to 3 days. The flavors develop even more as it sits, so it’s excellent for meal prep or leftovers the next day.

Final Thoughts

I can’t wait for you to try this French Potato Salad—it’s one of those recipes that feels both special and unfussy at the same time. No matter how you serve it, I promise the vibrant herbs and tangy vinaigrette will win everyone over and have you coming back for seconds. Go ahead and give it a try at your next gathering or weeknight dinner—you’ll never look at humble potatoes the same way again!

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