This classic French Potato Salad is a lighter version than the typical mayo-heavy one we know. Made with a mix of crispy and soft potatoes, plus a fresh lemon-mustard-herb dressing it is a delicious side dish for summer barbeques, pot lucks or dinner parties.
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Why You’ll Love This Recipe
- It uses a vinaigrette instead of mayonnaise, so the potatoes stay light, well-seasoned, and stable at room temperature.
- Dressing the potatoes while warm helps them absorb flavor evenly, rather than sitting coated on the outside.
- Crisping a portion of the potatoes adds texture and prevents the salad from feeling soft or one-note.
- The recipe is easy to adjust – you can dial the acidity up or down, swap herbs, or add extras like capers without breaking the balance.
Ingredients You’ll Need
Your shopping list is below or jump to the recipe card for the exact measurements.
- Baby potatoes – red, yellow, or a mix of waxy potatoes. The key is to avoid starchy potatoes like Russet or King Edward as they tend to fall apart, lose their skins and become gluey when mixed with the vinaigrette. Read more about the difference between waxy vs starchy potatoes on Martha Stewart’s blog.
- Lemons
- White wine vinegar
- Dijon mustard
- Wholegrain mustard
- Garlic
- Maple syrup
- Capers
- Fresh herbs: parsley, chives, dill or tarragon
Instructions
Step One: Cook the potatoes in well-salted water until just tender, then drain and let them steam dry briefly.
Step Two: Crisp a portion of the potatoes until golden and set aside for later.
Step Three: Make the dressing by warming the olive oil gently with garlic, then whisk in the remaining dressing ingredients.
Step Four: Toss the warm potatoes with half the dressing and let them absorb the flavor.
Step Five: Add the crispy potatoes, capers, and herbs, then finish with the remaining dressing and adjust to taste.
Substitutions & Variations
If you loved this French Potato Salad, you might also enjoy trying it a few different ways:
- More briny: Add extra capers or a small handful of finely chopped cornichons.
- More texture: Skip nothing – the crispy potatoes matter here. If you want even more crunch, toasted almonds or pepitas work well.
- Make it more filling: A spoonful of vegan mayo or cashew cream will soften the acidity and give it a creamier feel without turning it into a classic mayo salad.
- Add heat: A pinch of chili flakes is plenty – this salad is meant to stay light, not spicy.
Storage
This salad keeps well in an airtight container in the fridge for up to 3 days. The flavors mellow slightly as it sits, so give it a gentle toss and let it come to room temperature before serving. If it looks a little dry, add a drizzle of olive oil.
Expert Tips
Dress the potatoes while they’re still warm so they absorb the flavor better and you get infused tang!
FAQ
French potato salad uses a vinaigrette instead of mayonnaise, so it tastes lighter, more tangy and holds up better at room temperature.
Either works, but it’s best warm or at room temperature. Dressing the potatoes while they’re still warm helps them absorb flavor properly.
Waxy potatoes like baby red, baby yellow, fingerlings, or Yukon Golds. Avoid starchy potatoes, which tend to fall apart once dressed.
No. Thin skins are fine – just scrub them well.
More Potato Recipes
If you loved this recipe, you might also enjoy Greek Lemon Potatoes with Rosemary, spicy Green Potato Salad, or Salt & Vinegar Roast Potatoes for a fun twist on a classic side dish.
If you give this French Potato Salad a try, I’d love to hear what you thought. Leave a comment, share it with someone who’s firmly anti-mayo, or tag me @glowdiaries___ on Instagram so I can repost it to my stories 🙂
French Potato Salad
Ingredients
Potatoes
- 3 lb baby potatoes red, yellow, or a mix, scrubbed; approx. 1.36 kg
- 1 tsp fine sea salt for cooking water; approx. 6 g
- 2 tbsp olive oil for crisping; approx. 30 ml
- Freshly ground black pepper to taste; approx. 1 g
Dressing
- ¼ cup freshly squeezed lemon juice from about 2 lemons; approx. 60 ml
- 2 tbsp white wine vinegar or champagne vinegar; approx. 30 ml
- 1 tbsp Dijon mustard ; approx. 15 g
- 1 tbsp wholegrain mustard ; approx. 15 g
- 1 small garlic clove minced; approx. 3 g
- ½ cup extra-virgin olive oil ; approx. 120 ml
- ½ tsp fine sea salt plus more to taste; approx. 3 g
- ¼ tsp ground black pepper ; approx. 0.5 g
- ½ tsp maple syrup optional, to balance acidity; approx. 2.5 ml
Salad
- 2 tbsp capers drained; approx. 16 g
- 2 tbsp fresh parsley finely chopped; approx. 6 g
- 1 tbsp fresh dill or tarragon finely chopped (or a mix); approx. 2 g
- 2 tbsp chives finely sliced; approx. 6 g
Instructions
- Cut the potatoes into small bite-sized chunks (for more surface area and crisping potential). Place in a large pot of cold water, add 1 tbsp salt, and bring to a boil. Simmer until just fork-tender, about 8–12 minutes. Drain well.
- Optional crispy bites: Reserve about ¼ of the cooked potatoes. Pat dry and either:* Air fry: Toss with a drizzle of olive oil, air fry at 200°C/400°F for 10–12 minutes until golden and crisp. * Pan fry: Heat 1 tbsp olive oil in a skillet over medium-high heat, fry potatoes for 5–7 minutes until golden and crisp. Set aside.
- In a small saucepan or skillet, gently warm 5 tbsp of the olive oil with the minced garlic for 1–2 minutes over low heat (do not brown). Remove from heat and whisk in the lemon juice, vinegar, Dijon, wholegrain mustard, salt, and pepper.
- While the remaining ¾ of potatoes are still warm, toss them in a large bowl with half the dressing. Let stand 5–10 minutes so they absorb flavor.
- Add the crispy potato bites, capers, parsley, dill, and tarragon. Pour over the remaining dressing and toss gently to coat. Taste — if the acidity feels too sharp, whisk ½ tsp maple syrup or honey into a small splash of olive oil or leftover dressing, then drizzle over and toss again. Adjust salt, pepper, or lemon to taste.
- Serve warm or at room temperature.
Notes
- Avoid overcooked potatoes
Check for doneness early – around 7–8 minutes for small chunks – and test more than one piece. Potatoes should be tender enough to pierce with a fork, but not so soft that they split apart. Drain well and let them steam dry for 1–2 minutes before cutting. Cutting too hot can cause skins to slide off. - Balance the acidity
This recipe uses a lemon dijon vinaigrette that’s adapted from my Lemon Dijon Salad Dressing – here, the ratios are tweaked to suit potatoes and to allow a little extra richness from the olive oil. Taste after tossing, and if it feels too sharp, whisk ½ teaspoon maple syrup or honey into a small amount of extra dressing before drizzling over. For a softer flavor, swap 1 tablespoon vinegar for extra lemon juice or olive oil. - Get maximum flavor absorption
Add half the dressing while the potatoes are still warm, this helps them soak up the flavor. If the potatoes cool too much first, they’ll resist absorbing the vinaigrette. Don’t rinse in cold water unless you want to serve it fully chilled. - Keep herbs and aromatics in check
Fresh tarragon is classic but potent — use no more than 1 tablespoon chopped. Combine with parsley and/or dill for balance. If you’re sensitive to raw shallot or garlic, soften them for 1 minute in warm olive oil before adding to the salad. - Add texture contrast
Traditional French potato salad is entirely soft, but here aportion of potatoes are crisped for extra texture. This helps avoid a “mushy” salad and makes each bite more interesting. Don’t skip it — it’s a simple upgrade that makes a big difference. - Choose the right potato
Waxy potatoes (baby red, baby yellow, Yukon Gold) hold their shape and stay creamy after cooking, making them perfect for this salad. Starchy potatoes like Russet or King Edward tend to fall apart, lose their skins, and turn gluey when tossed with vinaigrette.
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