French Potato Salad

Give your summer gatherings a touch of elegant simplicity with this French Potato Salad, a light and flavorful twist on the classic side dish. Made with tender, creamy waxy potatoes like Yukon Gold or fingerling, this salad is dressed in a vibrant Dijon vinaigrette featuring olive oil, white wine vinegar, and minced shallot, allowing each bite to burst with tangy sophistication. Fresh herbs—parsley, chives, and optional tarragon—infuse an aromatic freshness, elevating the dish to true French bistro style. Perfect served warm, at room temperature, or chilled, this no-mayo potato salad is an ideal accompaniment to grilled meats, roasted vegetables, or as part of a picnic spread. Easy to prepare in just 35 minutes, it’s a versatile, herbaceous crowd-pleaser that’s as beautiful as it is delicious.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 6

Ingredients

• 2 pounds small waxy potatoes (Yukon Gold or fingerling)
• 1 teaspoon kosher salt
• 0.25 cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 0.5 teaspoon freshly ground black pepper
• 1 small shallot, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon fresh tarragon, chopped (optional)

Directions

Step 1

Wash and scrub the potatoes to remove any dirt, then place them in a large pot.

Step 2

Add enough cold water to the pot to cover the potatoes by about 1 inch, and add 1 teaspoon of kosher salt.

Step 3

Bring the water to a boil over medium-high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender but not falling apart.

Step 4

While the potatoes cook, prepare the vinaigrette by combining olive oil, white wine vinegar, Dijon mustard, minced shallot, and freshly ground black pepper in a small bowl. Whisk until emulsified.

Step 5

Drain the potatoes and let cool slightly until they are comfortable to handle. Slice them into rounds or halves, depending on their size.

Step 6

Place the sliced potatoes in a large mixing bowl. While still warm, pour the vinaigrette over the potatoes and gently toss to coat. The warmth of the potatoes will help absorb the dressing.

Step 7

Add the chopped parsley, chives, and tarragon if using. Gently toss again to combine.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve the potato salad warm, at room temperature, or chilled. Garnish with extra herbs if desired.

Nutrition Facts

Serving size	1051.2 grams (1051.2g)

Amount per serving	% Daily Value*
Calories	1266

Total Fat 60.00g	77%
Saturated Fat 9.00g	45%
Polyunsaturated Fat 5.30g
Cholesterol 0mg	0%
Sodium 999mg	43%
Total Carbohydrate 165.90g	60%
Dietary Fiber 21.60g	77%
Total Sugars 8.50g
Protein 19.40g	39%

Vitamin D 0IU	0%
Calcium 83mg	6%
Iron 4mg	23%
Potassium 4069mg	87%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.1%

Protein: 6.1%

Carbs: 51.8%