French potato salad skips the mayonnaise entirely โ the potatoes are dressed warm with a Dijon-mustard vinaigrette so they absorb the flavors as they cool. The result is a lighter, sharper-tasting salad that works as a side or, with the right additions, a full meal. Total time is 45 minutes and most of that is hands-off cooking.
Before you start
The single most important step is dressing the potatoes while they are still hot. Hot potato slices are porous โ they pull the vinaigrette in rather than just wearing it on the surface. If you wait until they cool, the dressing sits on top and the inside stays bland. The second technique worth noting is the brief blanching of the garlic clove in the potato water. Raw garlic in a vinaigrette can be sharp to the point of harsh; 45 seconds in simmering water takes the edge off without killing the flavor, and it uses water you already have on the stove.
Ingredient notes
- Red potatoes (1โ2 inches): Small, waxy potatoes hold their shape after slicing and boiling. Starchy varieties like russets will fall apart. If you can only find larger reds, quarter them rather than slicing.
- Chervil: Mild, faintly anise-flavored, and genuinely hard to find outside specialty grocers. The recipe already gives you the swap โ extra parsley and tarragon โ and it works well. Donโt skip the tarragon entirely; it carries a lot of the flavor.
- White wine vinegar: Cider vinegar is a workable substitute. Red wine vinegar is sharper and will tint the potatoes slightly; use it only if thatโs all you have.
- Dijon mustard: Acts as an emulsifier here, not just a flavoring. It helps the oil and vinegar stay combined so the dressing coats evenly rather than pooling.
What can go wrong
- Potatoes turn mushy: Slicing to exactly ยผ inch matters. Thinner slices overcook fast. Use a mandoline or take your time with a sharp knife, and start checking for doneness at the 4-minute mark.
- Dressing tastes flat: The reserved cooking water is starchy and slightly salted โ it helps the dressing emulsify and adds body. If you forget to save it, the vinaigrette may separate and taste thin. Plain water is a poor substitute; a small splash of extra vinegar can partially compensate.
- Herbs turn dark and slimy: Adding herbs to warm potatoes wilts them quickly. Wait the full 10 minutes for the potatoes to cool on the baking sheet before folding in the herb-and-shallot mixture.
- Salad tastes underseasoned: The vinaigrette is built with the salted cooking water, but potatoes need salt at the surface too. Taste after folding in the herbs and adjust with a pinch of flaky salt if needed.
- Potatoes stick together in a clump: Spreading them in a single layer on the baking sheet โ not piling them in a bowl โ lets steam escape and keeps the slices separate while they absorb the dressing.
Make-ahead notes
The dressed potatoes (without the herbs) can be refrigerated for up to 24 hours. Pull them out at least 30 minutes before serving โ cold mutes the vinaigrette noticeably and firms the potatoes in a way that doesnโt improve with time. Dress it at the table if youโre serving guests โ a pre-dressed salad goes limp fast. The herbs should always go in at the last minute; they discolor and lose their fresh bite if mixed in hours ahead. If youโre building this into a more substantial meal, hard-boiled eggs, canned tuna, or sliced grilled chicken can be added at serving time without affecting the make-ahead timeline.
French Potato Salad with Dijon Vinaigrette (No Mayo)
Equipment
- Large saucepan (4-quart / 4-litre)
- Rimmed baking sheet
- Wooden or metal skewer
- Thin-bladed paring knife
- Small mixing bowl
- Rubber Spatula
- Wire mesh strainer or colander
Ingredients
- 2 pounds small red potatoes about 900g, 1 to 2 inches (2.5โ5cm) in diameter, unpeeled and sliced ยผ inch (6mm) thick
- 2 tablespoons Diamond Crystal kosher salt or 1 tablespoon table salt / 1 tablespoon + 1 teaspoon Morton kosher salt
- 1 clove garlic peeled and threaded on a skewer
- 1ยฝ tablespoons Champagne vinegar or white wine vinegar 22ml
- 2 teaspoons Dijon mustard
- ยผ cup extra-virgin olive oil 60ml
- ยฝ teaspoon freshly ground black pepper
- 1 small shallot minced
- 1 tablespoon chervil minced
- 1 tablespoon parsley minced
- 1 tablespoon chives minced
- 1 teaspoon tarragon minced
Instructions
- Place potatoes and salt in a large saucepan and add water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to medium. Lower skewered garlic into the simmering water and cook for 45 seconds. Immediately run garlic under cold running water to stop cooking; set aside to cool.2 pounds small red potatoes, 2 tablespoons Diamond Crystal kosher salt, 1 clove garlic
- Continue to simmer potatoes, uncovered, until tender but still firm โ a thin-bladed paring knife should slip into and out of the centre of a potato slice with no resistance, about 5 minutes after reducing to a simmer. Drain carefully, reserving ยผ cup (60ml) of the cooking water. Arrange hot potatoes close together in a single layer on a rimmed baking sheet.2 pounds small red potatoes
- Remove garlic from skewer and mince. Whisk garlic, reserved cooking water, vinegar, mustard, oil, and pepper together in a bowl, then drizzle evenly over warm potatoes. Let potatoes stand for 10 minutes, then transfer to a large serving bowl.1 clove garlic, 1ยฝ tablespoons Champagne vinegar or white wine vinegar, 2 teaspoons Dijon mustard, ยผ cup extra-virgin olive oil, ยฝ teaspoon freshly ground black pepper
- Combine shallot, chervil, parsley, chives, and tarragon in a bowl, then mix gently into potatoes with a rubber spatula. Serve.1 small shallot, 1 tablespoon chervil, 1 tablespoon parsley, 1 tablespoon chives, 1 teaspoon tarragon
Notes
Nutrition
Frequently asked questions
Can I use yellow or Yukon Gold potatoes instead of red?
Yes โ Yukon Golds are a good substitute because theyโre also waxy enough to hold their shape after boiling. Avoid russets; theyโre too starchy and will crumble when you slice and toss them.
What protein goes well with this to make it a full meal?
Canned or oil-packed tuna is the most straightforward addition โ flake it over the top just before serving. Hard-boiled eggs, sliced grilled chicken, or a handful of white beans all work without fighting the vinaigrette.
Can I make this with dried herbs instead of fresh?
Fresh herbs are genuinely important here โ theyโre folded in at the end and provide texture and brightness that dried herbs canโt replicate. If fresh tarragon and chervil arenโt available, use the parsley-and-tarragon swap in the recipe; thatโs a better outcome than going dried.
Why does my vinaigrette separate and slide off the potatoes?
The most likely cause is skipping or forgetting the Dijon mustard, which acts as an emulsifier and keeps the oil and vinegar bound together. Make sure youโre also dressing the potatoes while theyโre still hot โ thatโs when they absorb rather than repel the dressing.