Looking for a light yet flavourful potato salad as we settle into autumn? This easy, French-inspired, no-mayo version is just the thing. With a tangy mustard vinaigrette and a mix of fresh herbs, itโs bursting with vibrant flavours and satisfying textures. The delicate blend of chervil, parsley, thyme, and the crunch of pickled gherkins (cornichons) make this salad a perfect choice for the season. Itโs a true Provencal classic that you can prepare ahead of time, ideal for autumn gatherings or a cosy meal at home when you want something delicious without too much effort.
While the traditional American potato salad is a creamy, mayo-filled affair, this French-style version offers a lighter, more refined alternative. Instead of mayonnaise, the trick here is to toss warm potatoes with white wine vinegar, salt, and pepper, allowing them to soak up all those lovely flavours. Then, fresh herbs, red onions, and a punchy mustard vinaigrette are added, giving the salad a vibrant kick thatโs both tangy and crunchy. Itโs the kind of dish that adds an elegant touch to any autumn spread.
Potato salads are a breeze to make, and this one is no exception. It keeps well for a few days, so itโs perfect for autumn entertaining or simply to have ready in the fridge for when the weather turns cooler. In fact, it tastes even better if you give it a few hours to let the flavours develop fully. So, whether itโs a weekend lunch or part of a seasonal feast, this salad is sure to impress with its balance of freshness and depth of flavour.
Which Potatoes work Best for this Recipe:
For this recipe, new baby potatoes are ideal. They slice easily and hold their shape without crumbling. Other good options include red-skinned potatoes, purple heirlooms, fingerlings, or baby golden potatoes. I prefer to cut the potatoes first and then boil them in salted water, but you can also boil them whole and slice them afterwards to allow the vinaigrette to soak in better.
Ingredients Needed to make the French Potato Salad:
- Potatoes: I used a mix of red, new, and purple heirloom potatoes, but any kind will work.
- White Wine Vinegar: To splash over the warm potatoes for extra flavour.
- Extra-Virgin Olive Oil: Forms the base of the dressing.
- Dijon Mustard and Wholegrain Mustard: These add flavour and texture. Dijon gives the dressing a subtle kick, so even if youโre not a fan of mustard, donโt leave it out.
- Garlic: Minced and mixed in for extra depth.
- Red Wine Vinegar: You can swap this for white wine vinegar or fresh lemon juice.
- Agave Syrup or Honey: Since this is a vegan salad, I use agave syrup, but honey works as a substitute.
- Salt and Pepper: To season the dressing.
- Red Onions: Or use chopped shallots or sliced spring onions instead.
- Pickled Gherkins: Add some spice. I like to chop them so theyโre evenly spread through the salad.
- Fresh Herbs: These are the stars of the salad! I use 2-3 tablespoons of finely chopped chervil as a base, and I recommend adding a few tablespoons of other fresh French herbs (like thyme, parsley, dill, or chives) if you have them.
How to make French Potato Salad:
This salad is super easy to make:
- Step 1: Prepare the Potatoes – Start with around 600 grams of baby red, yellow, and purple potatoes, or small white ones if you prefer. I like to mix them for a colourful salad. Rinse and scrub the potatoes, then cut them in half or into large chunks. Place them in a large pot, cover with generously salted cold water, and boil until tender. Once cooked, drain them in a colander and rinse briefly with cold water.
- Step 2: Season the Boiled Potatoes – Once the potatoes have cooled slightly but are still warm, transfer them to a large serving bowl. Season with a dash of salt, black pepper, and white wine vinegar. Mix gently and set aside.
- Step 3: Prepare the Dressing : In the meantime, combine the olive oil, mustard, red wine vinegar, agave syrup, chervil leaves, salt, and pepper in a mason jar. Shake well until the dressing is emulsified.
- Step 4: Toss Everything Together – Once the potatoes are ready, add them to a large serving bowl along with the dressing, red onions, gherkins, and fresh herbs. Gently toss everything together using a rubber spatula until well combined.
- Season:ย Taste and season with salt and pepper, to taste.
- Serve: Cover, and refrigerate for 1-2 hours to chill or serve warm.
Helpful Tips and Tricks to Make French Potato Salad:
- Choose the Right Potatoes: Use any small new potatoes, like red-skinned or purple heirloom potatoes, as they hold their shape well once cooked.
- Scrub Them Clean: Always wash the potatoes thoroughly before cooking, as we want them nice and clean without any grit.
- Cook to the Right Texture: Boil the potatoes until you can easily poke a knife through them, but be careful not to overcook them until they are mushy. Once done, drain and rinse them immediately under cold water to stop the cooking process.
- Warm Potatoes for the Vinaigrette: Toss the warm potatoes in the vinaigrette. This will soften the โbiteโ of the shallots and help blend all the flavours.
- Onion Substitutes: If you prefer, you can swap the red onions for green onions or shallots.
- Storage: This salad keeps well in the fridge for up to four days, making it perfect for meal prep.
Looking for More Potato Recipes?? Here are few of our Favourites:
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For the Potatoes Prepare the Potatoes: Drain and Cool: Season: Make the Dressing: Combine and Serve:
Ingredients
For the Mustard Vinaigretteย
method
Rinse and scrub the potatoes. Slice small potatoes in half or quarter larger ones. Place in a large pot, covering them by 1 inch with water. Add 2 teaspoons of salt and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer for 10-15 minutes until tender.
Drain the potatoes immediately into a colander and rinse under cold water. They should be slightly warm to the touch. Once mostly dry, transfer to a large serving bowl.
Season the potatoes with a dash of salt, black pepper, and white wine vinegar. Set aside.
In a mason jar or large bowl, combine olive oil, red wine vinegar, Dijon mustard, whole grain mustard, honey, chervil leaves, salt, and pepper. Whisk vigorously with a fork or shake in the jar until emulsified.
Pour the mustard vinaigrette over the potatoes and gently toss with a rubber spatula to coat evenly. Adjust seasoning if needed. Serve warm or chilled, and before serving, sprinkle with the remaining 1 tablespoon of freshly chopped herbs.