Simple French-Style Potato Salad

Delicious. I skipped the rinse and let the slices steam dry slightly before adding the salt, pepper and cider vinegar. I added the dressing immediately as warm potatoes soak up the flavours so much better.
Dill in potato salad is the BEST!

Love this. Have made it several times, very delicious!

I made this tonight and it was DELICIOUS! Lovely summer light alternative to a may based potato salad. Definitely making this again and again.

I made this for the first time on accident with shallots, don’t know how I thought green onions read as shallots but I did. Man oh man I love it with shallots. Its so good. Its a strong onion flavor of course, but I made it the second time with green onions and went back to shallots for the third and every other time Ive made it. I love this recipe.

I made this potato salad for a picnic today, and it is fabulous! I made the recipe exactly as written, no modifications. I’ll be making this again for sure. Thank you for another great recipe, Minimalist Baker!

I just made this potato salad to take to a monthly get together. The taste is fabulous! Here are my tweaks. First, for the the cooking time on the potatoes is a bit long, but it will still be good. Next, I used Dijon and added a couple of drops of stevia to smooth out the flavor. I also added steamed haricot vert cut into pieces and a thinly sliced (on a mandoline) shallot.

The potatoes were still warm when I put on the dressing because warm potatoes will absorb the flavors more.

Other than that, I followed the recipe. I will definitely make this again. A nice change from my mayo/mustard dressing potato salad.

I’m suree it will disappear today at the luncheon! Thanks for the recipe.

So yummy! Naturally I read the recipe 2 days ago and started cooking before rereading… so ended up cooking the whole potatoes then cooling them in water before slicing. Hard to imagine the result is any different. Made everything else according to the recipe. Super delicious, although next time my pregnancy induced garlic intolerance will have me cut back on it. However with a little ginger candy, baby and I throughly enjoyed this and plan on making it again tomorrow!

Loved this salad, so do my guests! Easy to prepare, I used oregano instead, slightly warm was best, leftovers are amazing, and while I omitted the garlic this time, when I make it for only myself, I will load up on garlic! I made two batches because I overcooked the potatoes a bit the first time around and it got a little mushy, so I was careful with the second batch and I must admit, I preferred it a little mushy in hindsight (despite the fact that the less mushy batch looked more presentable)

Made this for a backyard party, and it was a hit! I followed the recipe closely except that I left out the garlic (which I cannot eat, unfortunately) and used white balsamic vinegar. Will be making it on a regular basis from now on. Thank you!

I’ve made this a few times now. I’ve made it with boiled potatoes per the recipe, but prefer roasting them. I also reduce the oil from 3 to 1 Tbsp out out preference. Otherwise, I make it exactly as indicated. It’s our favorite potato salad recipe. We think the optional parsley makes it better.

Made this because I do not like mayonnaise, and wanted to eat potato salad with everyone else in my family. Followed recipe with one exception, I added fresh green beans that I blanched first. Really gave it a lot of crunch, flavor, and color.

This was simple perfection!!

Thank you for this recipe. I increase the amount to 3 pounds of potatoes and adjusted all the other ingredients as per the increase. It came out so good, it was served at our Thanksgiving dinner yesterday.(Greek Orthodox)
This will be my go to potato salad for this summer of 2022. Tired of all those mayonnaise salads. Merci…Alain

Hi, I am new to your blog. I’ve been looking for a potato salad comparable to the one sold at a German cafe I used to work at. Although this isn’t the exact same, it comes close.

I have made this potato salad now 2 times and this recipe is absolutely delicious and really easy to make. It is packed with yummy flavours. I will enjoy this regularly now. Thank you!

Also, I love how easy it is to search for recipes on your blog with specific ingredients, etc., and love that most are vegan/vegetarian, and are accompanied with a short video. Such care and dedication put into this blog! Thank you!

Um. This was EXCEPTIONAL. Like, DANG. I was (randomly) craving a potato salad with a French/Provençal flare. This was so good it’s going to be put into a regular rotation. The apple cider and red vinegars put together somehow make an AMAZING flavor – almost lemony. I did modify slightly – added a dollop of mayo because I wanted mine creamy, and used fresh thyme because I didn’t have dill (I highly recommend the thyme). Lastly, I didn’t have green onions so I soaked some thinly-sliced yellow onion in some red vinegar/water/sugar for about 15 mins, then drained and added it. The end result was addictive, yet elevated. Thank you for a favorite new recipe!

Hands down the best! I use the dressing for pasta salad too. Second summer in a row that this has been my go to easy, delicious recipe :) I always just add whatever raw veggies I have diced up!

This is absolutely delicious! Not too heavy, and super fresh (unlike some of its mayo-heavy relative recipes). We made this for Fourth of July and it was the most simple, yummy potato salad. We had most of the ingredients on hand, making it the ideal thing to whip up when we need something quick and summery.

I am the queen of “mayo” based potato salad. And now I will be the queen of this potato salad! So tasty with a kick. Easy to make. Followed the steps as written with the omission of dill because I did not have any. Next time I will add it because there will definitely be a next and a next and a next time.

I made this last week, and it was so perfect I’ve been thinking of it since. I’m making it again tonight, where I’ll enjoy it warm-ish, and leftovers will be perfect out of the fridge over the next two days for this heat wave that’s coming to the PNW. I followed the recipe exactly, save for two additions. I added crispy, diced red pepper for some brightness and crunch, and freshly shelled peas. I’ll do the same tonight. Thank you for the A+ recipe!

This was an excellent potato salad and I’ve made many versions over the years. I added some chopped celery for crunch and some chopped red onion. I would highly recommend for any occasion and for most diets.

This is insanely good, and even better the next day! I didn’t even have parsley, dill, OR green onion, and just put in dried chives and added a little lime juice too…. omg. Next time I’m adding the fresh herbs because I’m sure it’ll be EVEN better.

I made this for lunch today! I switched oil for tahini and used lime juice for acidity and I am in love. Added some lentils in for fiber and protein and I was in heaven! I’ve been a reader for a long time and have thoroughly enjoyed your content. Thank you for all of these great recipes, they have inspired me to cook and experiment a lot more than I used to! Lots of love from Finland xoxo

Have tried many variations of potato salad as it is the favourite side but have to admit this is by far the best recipe I’ve ever stumbled upon. Have done everything exactly as the recipe says (even the 8 grams of dill for the dressing) and it is perfect. The only thing I added were whole roasted hazelnuts. Best potato salad ever!

Very good.
Just what I was looking for.
Fast, easy to make.
I microwaved sliced spuds in 10 minutes.

I really enjoyed this recipe. I’m not a big potato salad person but I love vinegar and mustard so I thought I’d give it a whirl. It was such a crowd pleaser! This is a bit embarrassing but I forgot to add the green onions and parsley at the end and it was STILL GREAT. Let’s just say I’m making this again soon and definitely won’t forget those next time haha.

This was delicious. Like another said, it is very vinegar forward, which I happen to love…so bright and zingy. However, I did add two pinches of sugar to balance it out just a bit for my kid’s palettes. I had to adjust for what i had in the house, chives instead of green onions, a mix of mustards (whole grain dijon, dijon and brown) and I went light on the dill as it’s not my favorite herb (but I don’t mind a hint of it). I also decided NOT to make a chimichurri that I had planned to serve with grilled flank steak and asparagus….this salad’s brightness was all I needed to compliment everything else. Thanks for a yummy recipe!

This was great! I prefer vinegar based potato salad. I used a horseradish grain mustard and added some honey to cut the vinegar a bit.

I loved this potato salad. I used avocado oil instead of olive oil. Absolutely refreshing tasting! Thank you for all of your awesome recipes!

I have never really enjoyed potato salad but this rocked it. It was easy and went perfectly with a 4th of July barbecue. Thanks much.

So, this was amazing!! the only substitute I did was switching out green onions for chives (and used about 1/4 cup). We paired it with Rosemary slaw and Portobello steaks with chimmichurri. It was a hit, all of it!!!

This was really good! I particularly liked the dressing. I think that I will use it on other salads other than this one. Some alterations I made to the recipe was swapping the green onion for a yellow onion and using German mustard instead of the spicy brown or dijon. I made this salad for dinner along with a spinach parmesan casserole and some sliced avocado. I will definitely be making this again and thank you for creating this fabulous recipe!

I made this over the weekend, and it was so easy and delicious! I steamed then browned the potatoes in a skillet instead of boiling them, so they were crispy and the dressing went on well. I used chives and oregano as that’s what I had on hand. The dressing was yummy and well-balanced. Can’t wait to make again!

BIG hit! I made this “pandemic style”, i.e. with what I had in the house. That means I had only 3 scallions, only spicy brown mustard rather than dijon, and no fresh parsley or dill. Because of pan limitations, I worked out boiling the potatoes in a casserole dish in the microwave, which actually worked better than I expected. I had a 24 ounce bag of potatoes, but decided to use all the dressing as we like all the ingredients.

Suffice it to say that both my husband and I had 2nds. Right now I’m copying the recipe into my computer for future use and reuse and reuse…..

A-MAZ-ZING! I just love this dish and have made it a number of times now – in fact have totally ditched potato salad using mayo. Your recipe is fabulous! I use garlic infused olive oil and just half a small garlic clove, as I have to watch FODMAPS. Utterly delish, whether still slightly warm, or at room temperature, or cold from the fridge the next day (if there’s any left, that is!)

It was the most delicious form of potatoes I ever made with my wife. Everyone in the house loved it.

Herby, tangy, & highly addictive! This is so so good! Used Dijon mustard and subbed chives for green onion because that’s what we had & it turned out amazing! Will definitely make again!

I’m a huge potato salad fan but recently became allergic to eggs a few years ago :( I made this recipe and it’s the only potato salad I need in my life! I love it. It’s super easy and very flavorful!

Good tangy recipe, however, only one garlic clove is required or it’ll be a killer for bot the dish and one’s social life…

Wow! Terrific! I did kinda tweak it using two small bags of red/yukon gold baby potatoes. I didn’t cut them, but boiled whole. I didn’t have any green onion or mustard, so used vidalia onion, fresh parsley, apple cidar vinegar, canola oil, and one packet of Kroger zesty italian dry dressing mix, onion powder, garlic powder, lots of cracked pepper. Mixed the drained potatoes into the veggie dressing, mashed with masher and mixed well adjusting to taste. I did add a touch more oil as it absorbed it fast! Wow!!!!! Zesty, tangy, fantastic potato salad! I love this idea! No mayo!! I just had some warm alongside some roast pork! Delicious! I will make this again and this recipe is great!

Very good and a nice change from mayo-based American versions. Only suggestion is that if you use two kinds of spuds cook them separately. E.g. whites cook a minute or two quicker than golds.

Perfect. I use half spicy brown and half honey mustard. The honey helps balance the tanginess…. but Oh, that delicious tanginess!!! This is my go-to potato salad!!! Thanks Minimalist Baker ?

This recipe is wonderful! After reading other reviews I added more garlic and olive oil. Also omitted the 1 Tbsp vinegar added directly to the potatoes. It was perfect! Thank you so much!

I made this dish today. I am eating it a 4 because I found it too tangy for my palate. Is there anyway that one can cut down on this either by omitting one of the vinegar of adding sugar to the dressing?

This was so delicious, I made it as a side for a work Thanksgiving potluck! The sauce is a little tangy at first so I was worried it might be too sour but I added a bit more garlic and olive oil and once it was combined with the parsley, onions, and potatoes it was DELICIOUS. It was easy to make and so yummy. (Not sure how everyone else at work liked it-we haven’t eaten yet, but I was too excited not to share how happy I am with this recipe. Already planning to make it for Thanksgiving dinner with the family)

I made this recipe with thinly sliced leeks instead of green onions to make it similar to my girlfriend’s Swedish mother’s recipe. Once it sits for a little bit the leeks start to pickle in the vinegar and are delicious. A little bit better than green onions in my opinion because after a day or two in the fridge they maintain a better snap.

Thanks for the recipe! The dill and dijon together work wonders

This turned out fantastic! Made as written and loved the tangy taste and big flavor.

I made this for guests last night and it was a big hit! Already thinking about making it again.

I made this recipe this week for my lunch and it was delicious! To make it stand alone, I cooked 1 cup of dry lentils (about 2 cups cooked) in my rice cooker and made a little extra dressing, then tossed that into bowl with the potatoes. I added some chives in the mixture. I also served it over lactino kale and tomatoes. Delicious and I will totally repeat!

My family isn’t that big on potatoes, particularly traditional potato salad- as we’re all mayonnaise haters, but we had a big buffet style party coming up so decided to road test this recipe to see if it would fit the bill.
OMG I am a convert. I ate these potatoes for lunch and supper 3 days in a row, we had actual fights over the last potato. Dana you’ve a genius, thank you again, yet another one of your recipes has become an instant hit in my household!!

I made this for the first time for my works potluck luncheon and it was a hit.

Great light and refreshing salad – I agree it is tangy but the best tangy!

Sooooooo good!

Loved this! Dressing is great and I liked cutting the potato on the diagonal and not in chunks like I usually do. I had green pole beans in the garden and added them in abundance to make the salad larger. Thanks for another terrific recipe.

This was a great, refreshing alternative to a heavy mayonnaise-based potato salad. I made it for a BBQ with a few friends that are vegan and everyone loved it! I forgot fresh dill so used 1/2 the amount of dried dill and it was still great. I also skipped the parsley. I will definitely make again in the future, and with fresh herbs this time!

Excellent summertime recipe! The fresh dill, green onion and parsley give this a wonderful flavor. The only thing I did differently was I used champagne vinegar instead of the red wine (or white wine) vinegar in the dressing. Super YUMMY!

Made this last night and loved it! I didn’t find the mustard taste overwhelming at all. I also added steamed green beans, a can of rinsed lentils and served over a plate of greens. Delish!

I made this for a large crowd. They loved the lightness of the salad–not gummed up by mayo. When non-vegans love it–you know you have a winner. And it’s easy! Well done, Dana!

This salad is tangy. I think next time I might try half the dark mustard and half either regular dijon or honey mustard just to cut it a bit. I used Maille Old Style mustard.

I loved it! So easy and quick and my kids loved it, which is like a Christmas miracle. Thank you!!

I haven’t made this yet but will it looks and sounds amazing, I really like your recipes, I look forward to seeing many more. Thank you

I cooked my potatoes whole and then cut them when they cooled a bit. It worked fine. Pretty tangy but good!

Amazing! I didn’t have fresh dill so added some dry and it still came out amazing! Can’t stop picking at it. May not be any left for supper! Bet it will be even better with fresh dill though.