Classic French Potato Salad – No Mayo, Bursting with Flavor
This Classic French Potato Salad is a mayo-free recipe that packs a punch with fresh herbs and a vibrant vinaigrette.
Equipment
- - Large pot
- - Colander
- Mixing bowl
- Small Bowl or Jar
- Whisk
Ingredients
For the Salad
- 2 pounds waxy potatoes like Yukon Gold or red
- 2-3 medium shallots
- 1/4 to 1/2 cup fresh herbs parsley, chives, or variations
For the Vinaigrette
- 1/4 cup white wine vinegar
- 3/4 cup oil extra virgin olive oil, vegetable oil, or grapeseed oil
- 1 tablespoon Dijon mustard
- sea salt or kosher salt added to taste
- black pepper freshly ground to taste
Optional Ingredients
- pinch sugar or honey to balance acidity
- 1 clove garlic minced
- fresh lemon juice a squeeze to brighten the salad
Instructions
Steps
- Start by washing the potatoes under cold running water. Peel them if you prefer and cut into uniform, bite-sized pieces, around 1-inch cubes for even cooking.
- Place the cut potatoes in a large pot, cover with cold water, and season generously with salt. Bring to a boil, then simmer until tender but not mushy, about 10-15 minutes.
- Drain the potatoes well and let them steam dry in a colander. Transfer them to a large mixing bowl while they’re still warm.
- Peel and finely mince the shallots. If you like a milder flavor, soak the minced shallots in cold water for 5-10 minutes, then drain before adding them to the salad.
- Wash, dry, and finely chop your fresh herbs of choice. Adding them to the bowl with the warm potatoes will infuse extra flavor!
- In a small bowl or jar, add the white wine vinegar, Dijon mustard, salt, and black pepper. Whisk together while gradually drizzling in the oil to emulsify.
- Pour about two-thirds of the vinaigrette over the warm potatoes in the bowl. Gently toss to coat the potatoes evenly with the dressing.
- Add the minced shallots and chopped herbs to the bowl. Gently toss to combine all the ingredients.
- For optimal flavor, let the potato salad marinate at room temperature for at least 30 minutes, or refrigerate for 1-2 hours.
- Before serving, taste and add the remaining vinaigrette if needed, tossing lightly to ensure it's evenly coated.
Notes
Garnish with extra fresh herbs or a squeeze of lemon juice for a bright finish. Adjust the seasoning and add a touch of sweetness or acidity to taste.