French Potato Salad

4.56 from 114 votes
40 minutes
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French Potato Salad is sure to add a touch of elegance to your next get-together!  It’s a refreshing change from the typical potato salad, served warm with lots of fresh herbs and a light and lively vinaigrette.

“Just made this for a get-together and it’s SO good… I will be adding this to my go-to recipe list!”

French Potato Salad in wood bowl with serving utensils garnished with fresh parsley.

Why This Recipe is a Keeper!

I’m all about a traditional potato salad with the creamy mayonnaise-based dressing, mustardy kick and hard-boiled eggs like my mother’s award-winning Creamy Potato Salad or my Potato Salad with Horseradish Dressing. However, that style is not for everyone.

With over 100 4 and 5-star ratings, this French Potato Salad recipe is a delicious alternative for a change of pace or for people who don’t care for mayonnaise.

This French-style potato salad recipe combines Ina Garten’s French Potato Salad and Joel Robuchon’s, one of the most acclaimed French chefs in the world. And when a recipe calls for splashing warm potatoes with white wine, I’m all in!

If you’re looking for another no-mayo potato salad and one served on the warm side, don’t miss my recipe for German Potato Salad!

French Potato Salad in wood bowl with serving utensils picking some of it up.

How to Make French Potato Salad:

Recipe Ingredients:

Here’s everything you’ll need to make this French potato salad recipe, along with how to prep the ingredients. See the recipe card below for the exact quantities.

Ingredients for French Potato Salad in glass bowls.

Ingredient Notes and Substitutions:

  • Potatoes: I use a combination of “new” Yukon Gold and red potatoes for the color. New potatoes are young or early-harvested potatoes popular for their tender texture. They’re harvested before they reach full maturity, typically about two to three months after planting.
  • White Wine: Use a dry white wine that you enjoy drinking. Non-Alcohol Substitute: Use a little more chicken broth and white wine vinegar to taste.
  • Olive Oil: Use a good extra virgin olive oil. Because of the minimal ingredients in this salad, every ingredient counts.
  • White Wine Vinegar: White wine vinegar results from the fermentation and oxidation of white wine. Pompeian White Wine Vinegar is readily available at most grocery stores.
  • Dijon Mustard: Use good quality Dijon mustard. (There are some acrid Dijon mustards out there.) I’ve tried numerous brands of Dijon mustard and you can’t go wrong with Grey Poupon. Grey Poupon originated in Dijon, France in the 1800’s. Although Kraft Heinz now owns it, it has authentic roots. Grey Poupon is widely available in every supermarket.
  • The Fresh Herbs: Fresh herbs are important in this recipe; I strongly discourage using dried herbs.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Combine the white wine, chicken broth and shallots in a small bowl. Set aside.
  • Place the potatoes in a large saucepan of generously salted water.
  • Bring to a boil and cook for 15 to 20 minutes or until you can easily pierce the potatoes with a knife. Be careful not to overcook them, or they will crumble and slicing them will be difficult.
Red and yellow new potatoes in stainless steel pot about to get boiled.
  • Drain the potatoes in a colander.
  • As soon as you can handle the potatoes, cut the potatoes into approximately 1/4-inch slices.
  • Place in a large mixing bowl.
Sliced, cooked red and yellow new potatoes in glass bowl.
  • Pour the wine, broth and shallot combination over the potatoes and gently toss.
Sliced, cooked red and yellow new potatoes and shallots in glass bowl.
  • Combine the vinegar, mustard, 1/2 teaspoon salt and freshly ground black pepper in a small bowl.
  • Gradually whisk in the olive oil to create an emulsion.
Dressing for French Potato Salad in glass bowl.
  • Add the vinaigrette to the potatoes along with the herbs and gently toss.
French Potato Salad in glass bowl.
  • Serve immediately warm or at room temperature.

That’s it! French Potato Salad!

Place in a serving bowl and garnish with more fresh herbs, then dig in!  So beautiful and tasty with a simple, rustic yet elegant French flair!

French Potato Salad in wood bowl with serving utensils garnished with fresh parsley with salt scattered about.

Chef Tips and Tricks:

  • Be sure to salt the water well. Because you’re cooking the potatoes with the skins on, they will be a barrier.
  • If you have any French Potato Salad left over, let it sit out a bit to take the chill off, then give it a splash of white wine vinegar to help revive it.
French Potato Salad in wood bowl with serving utensil garnished with fresh parsley.

Frequently Asked Questions:

What other kinds of potatoes can you use for a French potato salad?

Any type of waxy potato will work. You could also use Fingerling potatoes. They work well because of their firm texture and buttery flavor.

Can I make a French potato salad ahead of time?

It’s going to be best served immediately. However, if you have to make it ahead of time, cook the potatoes, and add the chicken broth, wine and shallots. Let cool, then refrigerate. When ready to serve, let the potatoes sit out at room temperature for 30 minutes to take the chill off, toss with the dressing then add the fresh herbs. Food such as a French potato salad is safe to consume for up to two hours at room temperature, so keep that in mind at your gathering. Remember you’ve already had them at room temperature for 30 minutes.

French Potato Salad in wood bowl with serving utensils.

Storage:

  • Store any leftovers in the refrigerator.

Serve with:

More great French-inspired potato recipes you’ll love!

Get all my potato recipes at Side Dishes – Potatoes – From A Chef’s Kitchen!

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French-Style Potato Salad - Overhead hero shot of salad in wood bowl with serving utensils

French Potato Salad

4.56 from 114 votes

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By: Carol | From A Chef’s Kitchen
French-Style Potato Salad is sure to add a touch of elegance to your next get-together!  Served warm, with lots of fresh herbs and a lively vinaigrette, it's a refreshing change from the typical potato salad!  The secret to getting the flavor started is to splash the warm potatoes with chicken stock and wine!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dishes – Salads
Cuisine French
Servings 8
Calories 322 kcal

Ingredients
  

  • 3 tablespoons dry white wine
  • 3 tablespoons chicken broth or stock
  • 1 medium shallot - minced
  • Salt
  • 1 1/2 pounds baby Yukon Gold potatoes
  • 1 1/2 pounds baby red potatoes
  • 1/4 cup white wine vinegar - or as needed
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • Freshly ground black pepper - to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon

Instructions
 

  • Combine the white wine, chicken broth and shallots in a small bowl. Set aside.
  • Place the potatoes in a large saucepan of generously salted water. Bring to a boil and cook for 15-20 minutes or until you can easily pierce the potatoes with a knife. Be careful to not overcook them or they will crumble.
  • Drain the potatoes in a colander.
  • As soon as you can handle the potatoes, cut the potatoes into approximately 1/4-inch slices. Place in a large bowl.
  • Pour the wine-broth-shallot combination over the potatoes and gently toss.
  • Combine the vinegar, mustard, 1/2 teaspoon salt and freshly ground black pepper in a small bowl.
  • Gradually whisk in the olive oil to create an emulsion.
  • Add the vinaigrette to the potatoes along with the herbs and gently toss.
  • Serve immediately warm or at room temperature.

Nutrition

Serving: 1 | Calories: 322kcal | Carbohydrates: 31g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 1mg | Sodium: 41mg | Potassium: 770mg | Fiber: 4g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 36mg | Calcium: 35mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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Recipe Rating




24 Comments

    1. Hi, Ang, Thanks so much for your question. You probably could but it’s better fresh. Let it stand at room temperature a bit before serving–just not too long because potatoes shouldn’t be out a room temperature more than two hours. Thanks and hope you enjoy!

      1. Thank you for the recipe. I followed the recipe but it’s extremely oily. I needed to add a few more splashes of white wine vinegar. Now the salad looks like is drowning in oil and vinegar. It smells and looks great and with the vinegar added is good, but I don’t know what else to do at this moment to make it edible by the rest of the family.

      2. Hi, Cera, Thank you so much and sorry you had some problems. With three pounds of potatoes, that’s 1/4 cup olive oil per pound. Potatoes do tend to soak up liquid. Can you drain off what you don’t care for? Again, sorry you had problems.

  1. 5 stars
    This is delicious! Definitely will make it again. Used leek instead of shallots since I have leeks growing in my garden.

    1. Hi, Denise, Thanks so very much and so glad you enjoyed! Love that you adapted it to what you have; I’m all about that! Thanks again!

  2. 5 stars
    Made this for the first time last night to go along with the fried chicken I made. Wonderful flavors and very easy to pull together. I didn’t have fresh tarragon or chives so used a teaspoon of dried tarragon and the greens of some green onions. I only used half of the oil mixture and it was more than enough for our tastes. We thought this would be delicious with sliced hard-boiled egg and bacon crumble too. Thank you for sharing!

    1. Hi, Brenda, Thanks so much for your question. You could use a small amount of finely chopped scallion–not too much because scallion will be stronger than chives. Thanks again and hope you enjoy!

  3. 5 stars
    Brought this to a potluck with a bunch of foodies tonight and everyone loved it! Thank you for a wonderful recipe!!

  4. 5 stars
    Made this today and it was delish! I just had my family of three so halved the recipe and eyeballed some of the quantities. Great option for those of us that don’t care for mayo 🙂

  5. I am allergic to mustard… what could I sub for the mustard or just skip it altogether?

    1. Hi, Carolyn, Thanks so much for your question! I think skipping the mustard would result in it being bland. Can you do horseradish? I think a teaspoon or two of that would give it that mustard “spark.”

  6. 5 stars
    This recipe was so easy and such a hit! Definitely making this again soon. One question, can it be made with something other than wine?

    1. Hi, Tara, Thanks so much for your question and so glad you enjoyed!! You could do a little extra splash of white wine vinegar or lemon juice in the broth with the shallots. Please let me know how it goes. Thanks again!

    1. Hi, Paula, Thank you for your feedback. So sorry this didn’t work out for you; this recipe tends to get pretty good reviews. Please let me know if you wish to troubleshoot.