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Easy French Potato Salad Recipe

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Easy French Potato Salad with Dijon Mustard Vinaigrette is a light and refreshing side dish made with tender Yukon gold potatoes, a tangy mustard vinaigrette, and fresh herbs. Naturally vegan and gluten-free, it’s perfect for picnics, barbecues, or weeknight meals.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Boiling, Tossing
  • Cuisine: French
  • Diet: Vegan

Ingredients

1.5 lb Yukon gold potatoes

2 tbsp Dijon mustard (grainy or creamy)

4 tbsp extra virgin olive oil

2 tsp apple cider vinegar (to taste)

¼ cup fresh onion chives, chopped

2 tbsp fresh thyme leaves

2 tbsp flat-leaf parsley or tarragon, chopped

1 pinch sea salt, plus more to taste

1 pinch freshly cracked black pepper

2 bay leaves (optional)

Instructions

  1. Scrub and rinse potatoes, then place in a large pot. Cover with water by 1 inch, add bay leaves if using, and season generously with salt.
  2. Bring to a boil and cook for 15–20 minutes until tender but firm. Check doneness with a knife.
  3. Drain potatoes, discard bay leaves, and let them cool. Peel off skins once cool enough to handle.
  4. Slice potatoes into ¼-inch slices and transfer to a large bowl to cool further.
  5. Whisk together olive oil, Dijon mustard, apple cider vinegar, parsley, thyme or tarragon, and chives to make vinaigrette. Reserve some herbs for garnish. Season with salt and pepper.
  6. Gently fold vinaigrette into potatoes until evenly coated. Adjust seasoning to taste.
  7. Serve at room temperature, garnished with extra herbs.

Notes

  • Fingerling potatoes can be used instead of Yukon gold for a nuttier flavor.
  • White wine vinegar can replace apple cider vinegar for a more traditional French touch.
  • Add capers, cornichons, or red onion for extra tang and sharpness.
  • Salad can be served warm or at room temperature depending on preference.
  • Best enjoyed fresh but keeps well in the fridge for up to 3 days.

Nutrition