This French potato salad is a lighter alternative to mayonnaise potato salad. Tossed in a lemony white wine vinaigrette with capers and fresh herbs, it’s a tangy, summery dish perfect for a romantic picnic or simple summer meal.
One of the best things about this recipe is the capers. They’re delicious in dishes like Veal Piccata, but these Middle Eastern buds add a briny, salty bite to this refreshing salad. Serve this salad with South Beach Balsamic Chicken or this summery Chicken en Papillote with the freshest garden produce.
Why you’ll love this French potato salad
- No mayo - If you’re not a fan of mayo, this is the potato salad for you! The vinaigrette and herbs are so refreshing, and it’s both light and filling.
- Elevated summer side dish - Regular potato salad evokes church picnics and backyard barbecues. This French version makes you feel like you’ve been transported to Europe. It’s perfect for serving with lighter fare, like grilled salmon or Croatian chicken.
- Picnic ready - Pretend you're on a romantic picnic, complete with a bowl of fresh berries, this wonderful French Potato Salad, some French Bread, and sliced meats. Get yourself a lovely lace tablecloth and put your table under the trees. And don't forget the wine!
Ingredients
Potatoes
- Potatoes - Use small red, Yukon Gold, or any other waxy potatoes.
- Vinaigrette
- Dry white wine - For an alcohol-free version, use chicken stock
- Extra virgin olive oil
- Dijon mustard
- Lemon juice - Fresh or concentrated will work.
- Shallots - Mince them or substitute green onions.
- Minced garlic
- Salt and pepper
Toppings
- Capers - Drain off the brine or save it for another recipe.
- Fresh herbs - Chop some fresh basil and parsley for a garnish.
Variations
- Add red onions - Thinly slice and dice red onions for a pop of color and a savory bite.
- Change the acid - Replace the white wine with champagne vinegar for extra flavor.
- Try different potatoes - This recipe is best with waxy potatoes, which can include some fun varieties. You can even use purple potatoes for a colorful summer side!
How to Make French Potato Salad
The original recipe comes from The French Slow Cooker (affiliate link) by Michele Scicolone.
- Boil the potatoes in a pot of water until tender but not soft (about 15-20 minutes).
- Drain and set aside to cool.
- Put all the vinaigrette ingredients in a small, deep bowl and whisk until combined. Or put them in a covered jar and shake them up to combine. Note: If you use green onions (scallions) instead of shallots, do not add them to the vinaigrette. Add them directly to the cooling potatoes.
- Pour the vinaigrette over the potatoes and stir to cover.
- Add capers, basil, and parsley, and stir gently.
- Serve warm or chilled.
Expert Tips
- Make the potatoes ahead of time - The longest part of this recipe is preparing the potatoes. If you can make them in advance, the whole salad will come together faster.
- Rest the salad - The salad will really shine after it rests in the fridge overnight. This will let the potatoes absorb that tangy vinaigrette. You can also eat it warm!
- Bring it to room temperature - Although the salad should be stored in the fridge, it’ll taste better if you let it sit at room temperature for 30 minutes to an hour before serving.
Recipe FAQs
What is the main difference between French potato salad and traditional potato salad?
The main difference between French and traditional potato salad is the dressing. French potato salad is typically dressed with a vinaigrette made from ingredients like olive oil, Dijon mustard, red wine or white wine vinegar, and fresh herbs. In contrast, traditional potato salad uses mayonnaise-based dressing. The other ingredients in the salad can vary as well. For example, traditional potato salad often contains hard-boiled eggs or pickles, and the French version uses capers.
Can I use any potato for French potato salad?
Waxy potatoes like Yukon Gold or red potatoes are ideal for French potato salad because they hold their shape when cooked and have a creamy texture. Avoid starchy potatoes, like Russets, as they break apart more easily.
How long does French potato salad last?
Store your leftover French potato salad in an airtight container in the fridge for 4-5 days. It should not be frozen at all. If serving at a party or potluck, only leave it at room temperature for 2 hours.
Related Recipes
French Potato Salad
Author: Recipe Idea Shop
Ingredients
Potatoes
- 3 pounds small red potatoes or Yukon Gold or other waxy potatoes, cut in quarters or bite-size pieces
Vinaigrette
- ¼ cup dry white wine or chicken stock
- ⅓ cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice or bottled lemon juice
- 1-2 shallots peeled and minced (or green onions—scallions—white and tender green parts only, sliced and added to potatoes)
- 1 clove garlic minced
- pepper to taste and salt to taste, if desired
Toppings
- 2 tablespoons capers drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley flatleaf or curly
Instructions
- Boil the potatoes in a pot of water until tender but not soft (about 15-20 minutes).
- Drain and set aside to cool.
- Put all the vinaigrette ingredients in a small deep bowl and whisk until combined. Or put them in a covered jar and shake them up to combine. Note: If you are using green onions (scallions) instead of shallots, do not add them to the vinaigrette. Add them directly to the cooling potatoes.
- Pour the vinaigrette over potatoes and stir to cover.
- Add capers, basil and parsley and stir gently.
- Serve warm or chilled.
Nutrition (may vary depending on ingredients and amounts used)
