French Potato Salad

A classic French potato salad with lemony Dijon vinaigrette, fresh herbs, capers, and crispy potatoes. No mayo, tangy and fresh flavor, and perfect for sharing.

Prep Time 15

Cook Time 20

Total Time 35

Servings serves

Calories 289kcal

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.

Nutrition