Simple French-Style Potato Salad

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Platter filled with homemade vegan French-Style Potato Salad

This simple potato salad is inspired by one we tried while in Austin. The potato salads I’m used to having are typically dressed with a mayo sauce, making them thicker and more indulgent. But I loved the tangy, light quality of a potato salad dressed in an herb-infused vinaigrette instead.

I later discovered that this is more of a French style of preparing potato salad. I hope you enjoy this inspired version that’s perfect for summer BBQs, lazy picnics, road trips, and more.

Cutting board filled with ingredients for making homemade French-Style Potato Salad

This 10-ingredient, 30-minute recipe starts with thinly sliced baby potatoes (we enjoyed a mix of gold and red) boiled until just tender. They’re then seasoned with salt, pepper, and a dash of apple cider vinegar for a layer of flavor.

Saucepan filled with freshly cooked potatoes for homemade potato salad

The dressing is a simple garlicky mustard vinaigrette with both red wine vinegar and apple cider vinegar. We found that the combination of these two provide the perfect amount and quality of acidity. Fresh herbs add even more earthy flavor, while olive oil helps create a creamy texture. Swoon.

Whisking together homemade dressing for French Style Potato Salad

Once the dressing is prepared, all that’s left to do is add fresh chopped herbs and green onion to the boiled potatoes and combine.

This potato salad can be enjoyed warm, at room temperature, and even chilled – our favorite being room temperature.

Pouring homemade French Style dressing over potato salad ingredients

We hope you love this elegant potato salad. It’s:

Light
Refreshing
Tangy
Buttery
Satisfying
Versatile
& Utterly delicious

This would make the perfect side to go alongside grill-friendly dishes like Smoky BBQ Black Bean Burgers, Jerk-Style Grilled Eggplant, and Grilled Veggie Skewers. It would also pair well with our Vegan ‘Pulled Pork’ Sandwich, Grilled Corn with Sriracha Aioli, and Garlicky Kale Salad with Crispy Chickpeas.

Into potato salad? Be sure to check our Classic Simple Vegan Potato Salad, Butternut Squash Potato Salad, as well as our Sweet Potato Avocado Salad and Sweet Potato Chickpea Salad.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of our freshly mixed French Style Potato Salad recipe

Simple French-Style Potato Salad

A simple take on potato salad with fresh herbs, onion, and a light mustard vinaigrette. The perfect plant-based side for cookouts, sandwiches, and more!
Author Minimalist Baker
Print
Platter filled with our French-Style Potato Salad recipe
4.95 from 35 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 14 (1/2-cup servings)
Course Salad, Side
Cuisine French-Inspired, Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4 Days

Ingredients

POTATOES + VEGETABLES

  • 2 pounds baby yellow potatoes (we used half yellow, half red)
  • 1 Pinch sea salt and black pepper
  • 1 Tbsp apple cider vinegar
  • 1 cup diced green onion
  • 1/4 cup fresh chopped parsley (optional)

DRESSING

  • 2 1/2 Tbsp spicy brown mustard (or dijon mustard)
  • 3 cloves garlic, minced
  • 1/4 tsp each sea salt and black pepper (plus more to taste)
  • 3 Tbsp red wine vinegar (or white wine vinegar)
  • 1 Tbsp apple cider vinegar
  • 3 Tbsp good olive oil (if avoiding oil, see notes*)
  • 1/4 cup fresh chopped dill

Instructions

  • Rinse and scrub potatoes, then slice into 1/4-inch slices. Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly (to medium/high) and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes or they can be waxy and difficult to eat. When in doubt, carefully scoop out a potato and test it to see if it’s the right doneness.
  • Once the potatoes have finished cooking, drain and rinse with cool water. Then once mostly dry, add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
  • While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. 
  • Taste and adjust flavor as needed, adding more salt for saltiness, black pepper for spice, mustard for intense mustard flavor, vinegar for more acidity, or dill for herbal flavor.
  • Add the dressing to the potatoes along with the green onion and parsley (optional), and toss to combine. Taste the potato salad and adjust salt and pepper again (we added a bit more of each). It’s now ready to enjoy, but it also soaks in more of the flavor of the dressing the longer it sits.
  • Serve warm, chilled, or room temperature. Store leftovers covered in the refrigerator up to 4 days. Not freezer friendly.

Video

Notes

*If avoiding oil, try this dressing recipe instead and omit the 1 Tbsp oil!
*Recipe as written makes approximately 7 cups potato salad.
*Adapted from Ina Garten.

Nutrition (1 of 14 servings)

Serving: 1 serving Calories: 80 Carbohydrates: 12.2 g Protein: 1.5 g Fat: 3 g Saturated Fat: 0.4 g Sodium: 111.1 mg Potassium: 41.1 mg Fiber: 1.6 g Sugar: 0.8 g Vitamin A: 400 IU Vitamin C: 23.1 mg Calcium: 20 mg Iron: 0.7 mg

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  1. Dora says

    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!

  2. Marianne says

    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.

  3. Lisa says

    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!

  4. Anna McCorvey says

    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.

  5. Yvette says

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

  6. Tammy says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Tammy! Thanks so much for the lovely review!

  7. Paige says

    I made this with a few adjustments. I used freshly chopped chive and tarragon because we didn’t have fresh parsley or green onion. The substitutes turned out fine. The salad was a bit too vinegary for my husband’s taste. Do you guys have suggestions for making it less vinegary?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Paige, you could reduce the vinegar and/or add maple syrup or another sweetener to balance. Hope that helps!

  8. Susan says

    Hi, this looks amazing! Would Yukon gold potatoes work if I’m planning to make this about 2 days in advance of serving?

  9. SS says

    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!!!

  10. Z says

    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!

  11. Hayley says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Hayley! Thanks so much for the lovely review!

  12. Nann says

    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…..

  13. Nikki says

    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!)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it and are able to adapt as needed! Thanks so much for sharing, Nikki!

  14. kartik fatehpuria says

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

  15. Emily says

    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!

  16. Megan says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Megan. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. Peter says

    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…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the feedback, Peter! It may also depend on the size of your garlic cloves as they can vary quite a bit =)

    • Abby Cape says

      Really good potatoes salad for those who are egg-free and prefer a dingy vinaigrette. I liked it fresh at room temperature, but thought it was vastly better after 1 day and chilled.

    • Marisa says

      This came out really good! I used regular mustard, mixed in the cilantro and onion into the entire bowl and added about a tablespoon of capers. I love it!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Marisa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Jacqueline says

    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!

  19. Eric V says

    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.

  20. Elizabeth Ademi says

    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 ?

  21. Sarina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it without the apple cider vinegar, but would recommend substituting it with more red wine vinegar rather than omitting. Hope that helps!

  22. June says

    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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi June! Next time, I’d recommend trying half the dark mustard and half either regular dijon or honey mustard just to cut it a bit. Hope this helps!

  23. Katherine says

    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)

  24. Bernard says

    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

  25. Savannah says

    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!

  26. Annabel says

    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!!

  27. Vivian says

    This potato salad looks scrumptious; can’t wait to make it. My question is: I watched the video; I love the music on there. Please, can you tell me the name of the music/cd? Thank you; love your site. Vivian

  28. Ttrockwood says

    With small potatoes i like to steam them whole- the flavor of the potato is more intense that way and it doesn’t take much longer than boiling.
    Then after slicing i sprinkle with the vinegar so that soaks into the warm potato.
    I bet this will be great as a warm dish this fall- i always love mustardy salads with lots of dill!

  29. Linda says

    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.

  30. Chelsea says

    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!

  31. alice toth says

    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!

  32. Janette says

    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!

  33. Judy Billings says

    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!

  34. Janice says

    I am making this today but had printed it out on August 18. I noticed it didn’t say how the potatoes were to be prepared before cooking. Came back here today to see if you had edited it and I see you have! Thank you.

  35. Kat says

    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.

  36. Hilary says

    So I love potatoes and don’t like traditional potato salad. This looks more to my liking, but I absolutely hate mustard. I know it’s not a huge amount of mustard, but I would definitely taste it. Do you have any suggestions for a dressing without mustard?

  37. Bianca Borges says

    Hi Dana,

    First I want to say that I absolutely love your recipes! I have made countless of them and they are always so perfectly flavorful! I use your recipes not only because they are delicious but because they are so nourishing to the body. However, I have recently become (more) aware of the environmental impact of consuming foods that have to be transported long-distance and I am making more of an effort to eat seasonal and locally grown foods, which allows me to commit to the mission of nourishing the body AND the earth at the same time. I was so excited about this recipe because all of the produce that goes in it is readily available in my garden right now :) . I know that as a professional in this field it would be difficult to limit yourself to making recipes only with seasonal foods, but in an attempt to help healing the earth as well as our bodies, do you think it would be possible to include more recipes that use only seasonal produce? It’s understandable if not, but I thought it was worth a shot :)
    Wishing all the best,
    Bianca

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes. You can find the serving sizes in the recipe box and just under the Prep time / Cook time.

  38. Brittany Audra @ Audra's Appetite says

    Interesting, I always thought German-style potato salads had vinaigrette dressings…I didn’t know French too! I personally am not a fan of mayo-based dressings, so can’t wait to try this! :)

  39. Cassie Autumn Tran says

    I’ve only had potato salads a few times in my life, but they are definitely delicious! Onions and potatoes pair beautifully together. Purple potatoes probably taste amazing in this salad too–I want to try making this salad with them!

  40. sheila says

    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

  41. Megan says

    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.

  42. Becky says

    This sounds tasty. Will add to my “try some day” list. I don’t see in the instructions or the recipe whether the potatoes are cooked whole or sliced. I see in the demo video that they are cooked sliced, which makes sense. Recommend you add that adjective to the first step in the instructions.

  43. snoCook says

    The introduction mentions thinly-sliced potatoes but the recipe does not. The time given sounds like the amount required for whole baby potatoes. But it seems like slicing the raw potatoes would be easier than waiting until they were cooked.

    Clarification please?

    • Lindsey says

      I just watched the little video because I couldn’t find the answer either…looks like they are pre cut before cooking. This recipe came out amazing..so delicious and flavorful…bringing it to a potluck tonight! Also..I used fingerlings that had just been dug a day or so ago. YUM!

  44. Marilyn Coronado says

    I haven’t tried this one yet but will definitely do so. I love your recipes, especially the avocado green smoothie and the aquafaba granola. Thanks so much for helping to eat delicious, healthy foods!

  45. Jennifer Friedmann says

    Do you cook your potatoes whole or cut up? :)

    Making this tonight with Beyond Burgers and grilled romaine (if I can find it).

    • Butch Roberson says

      Okay, you want to cook the potatoes whole, so that they don’t become mash. When just done, remove them from the heat, drain and let them cool. That’s why you use small potatoes here, so that we’re not dealing in hours. You don’t want them cold, just cool enough that you can comfortably slice them.