Go Back

Classic French Potato Salad (No-Mayo Recipe)

A traditional, elegant French potato salad featuring tender Yukon Gold potatoes tossed in a bright, tangy vinaigrette with fresh herbs.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: French
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds Yukon Gold potatoes scrubbed
  • 1/4 cup extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup shallots finely chopped
  • 2 tbsp fresh chives minced
  • 2 tbsp fresh parsley chopped
  • 1 tbsp fresh tarragon optional, chopped
  • 1 stalk celery finely diced

Equipment

  • Large pot
  • Colander
  • Small bowl
  • Mixing bowl

Method
 

Steps
  1. Boil potatoes in salted water until tender, about 15-20 minutes.
  2. Whisk olive oil, vinegar, mustard, salt, and pepper in a small bowl until emulsified.
  3. Drain potatoes, let steam briefly, and slice into 1/4-inch rounds.
  4. Toss warm potatoes immediately with the prepared vinaigrette.
  5. Gently fold in the shallots, celery, chives, parsley, and tarragon.
  6. Adjust seasoning to taste and let rest for 15 minutes before serving.

Notes

Store in an airtight container in the refrigerator for up to 4 days. Best served at room temperature.