Dessert

French Potato Salad Recipe

Name: French Potato Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: French
Ingredients: 1 1/2 pounds potatoes, cubed (optionally peeled); 3 tablespoons parsley, chopped; 3 tablespoons dill, chopped; 3 green onions, thinly sliced; 1 shallot, finely diced (optional); 1/4 cup cornichons (or dill pickles), diced (optional); 2 tablespoons olive oil; 2 tablespoons red wine vinegar (or sherry vinegar); 1 tablespoon Dijon mustard; 1 tablespoon grainy mustard; 1 clove garlic, minced or grated (optional); 1 tablespoon cornichon (pickle) juice (optional); Salt and pepper to taste

Byrami Hayes April 7, 2026April 7, 2026

Jump to Recipe

Introduction

French Potato Salad is a fresh take on the classic, combining tender potatoes with vibrant herbs and tangy mustards. It’s perfect as a light side dish or a picnic favorite that improves in flavor after resting.

A close-up of a bowl filled with a mixed potato salad with three main layers visible: the first layer contains chunks of red, purple, and yellow potato pieces with a slightly glossy texture; the second layer consists of chopped green herbs and sliced green onions scattered throughout the potatoes; the third layer has small pickles and a few visible mustard seeds spread evenly, adding specks of dark red. The bowl is white with a patterned rim and sits on a white marbled surface with fresh green herbs and spring onions placed around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 pounds potatoes, cubed (optionally peeled)
3 tablespoons parsley, chopped
3 tablespoons dill, chopped
3 green onions, thinly sliced
1 shallot, finely diced (optional)
1/4 cup cornichons (or dill pickles), diced (optional)
2 tablespoons olive oil
2 tablespoons red wine vinegar (or sherry vinegar)
1 tablespoon Dijon mustard
1 tablespoon grainy mustard
1 clove garlic, minced or grated (optional)
1 tablespoon cornichon (pickle) juice (optional)
Salt and pepper to taste

Instructions

Step 1: Place the potatoes in a large pot and cover with water. Add a pinch of salt and bring to a boil. Reduce the heat and simmer until the potatoes are just tender, about 8-10 minutes. Drain and let them cool.
Step 2: In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard, grainy mustard, garlic, cornichon juice, salt, and pepper to create the dressing.
Step 3: Toss the cooled potatoes with parsley, dill, green onions, shallot, cornichons, and the dressing until everything is evenly coated.
Step 4: Serve immediately or cover and refrigerate for an hour or overnight to allow flavors to meld.

Tips & Variations

Use fingerling potatoes for a more colorful presentation and firm texture.
For extra zing, add a splash of whole grain mustard right before serving.
If you like it creamier, stir in a spoonful of mayonnaise or crème fraîche.
Fresh tarragon can be swapped in place of dill for a different herbal note.

Storage

Store the salad covered in the refrigerator for up to 2 days. It’s best enjoyed cold or at room temperature. If it thickens after chilling, gently toss in a little more olive oil or vinegar before serving.

How to Serve

A bowl filled with a colorful potato salad showing two layers of chopped potatoes with skins: yellow and purple, mixed evenly throughout. The dish is covered in chopped green herbs like dill and parsley, with visible slices of light green onion and small pieces of pickles scattered on top. Tiny yellow mustard seeds and coarse black pepper are sprinkled over the salad, giving it texture and color contrast. The bowl is white with a subtle patterned rim and sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, waxy potatoes like Yukon Gold or red potatoes work best to hold their shape in this salad, but russets are fine if you’re careful not to overcook.

Is this salad good served warm?

While it’s typically served chilled or at room temperature, it can also be enjoyed slightly warm right after tossing the hot potatoes with the dressing.