This site uses affiliate links and I may earn a commission at no extra cost to you.
Level up your potato salad game with this French potato salad that tosses warm red potatoes in a savory herb vinaigrette. No mayo needed, and it’s ready in about 30 minutes! If you love my parsley potatoes, this one is a must-make for your next picnic or barbecue.
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Boiled red potatoes are tossed with shallots and fresh parsley while they’re still hot, then dressed in a tangy vinaigrette with smoked paprika, cumin, and coriander. Make it fresh or a day before the party, since it gets even tastier as it sits. Thank you to Stefan Bloom for developing this recipe!
Quick Glance
- Recipe Name: French Potato Salad
- Why You’ll Love It: A light, herby, mayo-free potato salad that’s perfect for picnics and potlucks.
- Time and Difficulty: About 30 minutes, easy.
- Main Ingredients: Baby red potatoes, shallot, parsley, olive oil, apple cider vinegar, and pantry spices.
- Method: Stovetop. Boil the potatoes, then toss them with the dressing while they’re warm.
- Texture and Flavor: Tender potatoes in a tangy, savory, smoky herb vinaigrette.
- Quick Tip: Make it a day ahead. It tastes even better the next day.
Table of Contents
What Makes This Herby French Potato Salad So Good
If you need a winning recipe for the next picnic, barbecue, potluck, or your own meal prep, don’t sleep on this one. This light and herb-packed French potato salad is a game-changer.
- No mayo needed: A simple oil and vinegar dressing keeps it light and fresh, and it holds up better on a warm day than a creamy potato salad.
- Big flavor from pantry spices: Smoked paprika, cumin, and coriander give the dressing a savory, slightly smoky flavor.
- Even better the next day: The potatoes keep soaking up the dressing, so it’s great to make ahead.
- Budget friendly: Potatoes, a shallot, and a handful of parsley go a long way.
- Serve it warm or cold: It’s delicious straight from the bowl or chilled from the fridge.
Want more potato sides? You’ll also love my roasted sweet potato salad, zucchini potato bake, sweet potato hummus, healthy roasted potato salad, or nut-free scalloped potatoes. Still looking? Check out these 30 easy vegan potato recipes!
The Ingredients and Substitutes
This easy vegan potato salad uses a handful of fresh, easy-to-find ingredients. You’ll find the full amounts in the recipe card below.
- Baby red potatoes: They hold their shape when boiled and don’t need to be peeled. The skins also add fiber and nutritional benefits. Baby yellow, fingerling, or Yukon Gold potatoes work too.
- Salt: For the cooking water, so the potatoes are seasoned all the way through.
- Shallot: Gives a mild onion flavor. Use half a red onion if that’s what you have.
- Fresh parsley: Italian flat-leaf parsley is my go-to. Learn how to store fresh herbs so your leftover parsley lasts.
- Extra-virgin olive oil: The base of the vinaigrette.
- Apple cider vinegar: Adds tang. Red wine vinegar works too.
- Smoked paprika: Adds a subtle smoky flavor. Regular paprika is fine.
- Ground cumin and coriander: Warm, earthy spices that make this dressing different from a plain vinaigrette.
- Kosher salt and black pepper: To taste.
Personally, I think that baby red potatoes are the best potatoes for French potato salad. They’re small, easy to cook, hold their shape when boiled, and have an elegant appearance. If you can’t find baby red potatoes, use baby yellow potatoes or any of the potatoes listed in Toni’s Recipe Tips instead.
What Else Could I Add to French-Style Potato Salad?
- Fresh herbs: French potato salad recipes are known for being herby, so toss in as many fresh herbs as you like! Add a few Tablespoons of freshly chopped dill, tarragon, chives, rosemary, or a mix of them all.
- Red onion: Use half of a diced red onion as a substitute for the shallot.
- More vegetables: Add diced celery, blanched and chopped asparagus, sliced green onions, sliced radishes, or blanched green beans (or serve it next to my green bean salad).
- Nuts: Toss in a handful of chopped walnuts, pumpkin seeds, pine nuts, or almonds for some crunch.
- Briny things: Stir in pickles, capers, or olives for a burst of salty flavor.
- Garlic: Stir 1 or 2 minced garlic cloves into the dressing for a deeper savory flavor.
- Dijon mustard: Add 1 Tablespoon of Dijon mustard to the dressing for a creamier, more emulsified dressing.
- A different vinaigrette: Swap the dressing for my basic balsamic vinaigrette for a sweeter, tangier twist.
How to Make French Potato Salad
Before you start, wash and quarter the potatoes, mince the shallot, and chop the parsley.
Step 1: Boil the potatoes: Add the potatoes to a large pot, cover them with cold water, and sprinkle in the salt. Cover and bring to a boil over high heat, then uncover and boil until fork tender, about 10 to 15 minutes. Drain.
PRO TIP: Check a larger piece with a fork. It should slide in easily, but the potato should still hold its shape. Overcooked potatoes fall apart when you toss them.
Step 2: Add the shallot and parsley: Add the minced shallot and chopped parsley to a medium bowl.
Step 3: Toss with the warm potatoes: While the drained potatoes are still hot, add them to the bowl and toss to combine.
Step 4: Add the dressing: Add the olive oil, apple cider vinegar, smoked paprika, cumin, coriander, salt, and pepper. Toss gently to coat.
Step 5: Rest and serve: Let the potato salad sit at room temperature for at least 10 minutes so the potatoes absorb the dressing. Serve warm or at room temperature, or chill it before serving.
Common Problems To Avoid
- Mushy potatoes: Cut the potatoes into even quarters and start checking them at 10 minutes.
- Bland potato salad: Salt the cooking water so the potatoes are seasoned all the way through. Taste before serving and add more salt or a splash of vinegar if needed.
- Dry leftovers: The potatoes keep soaking up the dressing in the fridge. Toss in a splash of olive oil and vinegar before serving.
- Potatoes breaking apart: Toss gently with a large spoon or spatula instead of stirring hard.
FAQs
The regular or “American” potato salad you often see at a barbecue or picnic typically tosses boiled potatoes and crisp veggies in a mayonnaise-based dressing. French potato salad is slightly different, as the usual creamy dressing is swapped for a light vinaigrette and lots of fresh herbs.
Yes. In fact, the flavors will become even more delicious as the salad sits. Assemble the salad and keep it in a sealed container in the fridge for up to 1 day before serving.
No, keeping the peels on helps the potatoes hold their shape while boiling, and the skins add fiber too.
Both! It’s delicious warm right after you toss it, at room temperature, or chilled from the fridge. Just give it a quick toss before serving.
Both skip the mayo and use a vinegar dressing. German potato salad is usually served warm and often includes bacon and a sweet and tangy dressing, while French potato salad uses an olive oil vinaigrette and lots of fresh herbs.
Toni’s Recipe Tips
- Make this with almost any potato: Baby potatoes, like red or yellow baby potatoes, are easy to cook and prep since they don’t need to be peeled or finely chopped ahead of time. However, chopped Russet, fingerling, or Yukon Gold potatoes will be just as delicious here.
- Quarter the baby potatoes: Make sure the potatoes are cut into even quarters to help them cook evenly and in the same amount of time.
- Warm potatoes are key: The heat from the freshly boiled potatoes tempers the raw shallot’s natural bite, enhances the parsley’s natural flavors, and helps the oil and vinegar soak into the potatoes.
Serving Suggestions
- Barbecue plate: Serve it with an easy vegan burger or grilled tofu steaks.
- Picnic spread: Pair it with a watermelon tomato salad and my mayo-free artichoke potato salad for a potato salad bar.
- Easy lunch: Spoon it over a bed of greens with some chickpeas for a filling bowl.
Storage Instructions
- Fridge: Store leftovers in an airtight container in the fridge for 3 to 4 days. They’re delicious straight from the fridge, at room temperature, or warmed up in the microwave. I like these labels for my leftovers.
- Freezer: I don’t recommend freezing French potato salad because the potatoes get a different texture after thawing and the salad may become watery.
Other Vegan Potato Recipes to Consider….
Vegan Side Dishes
Vegan Scalloped Potatoes (No Cashews)
![completed Breakfast Potato Hash [Roasted + Skillet] in pan](https://plantbasedonabudget.com/wp-content/uploads/2024/05/Vegan-Breakfast-Hash-PBOAB-Plant-Based-on-a-Budget-15-378x378.jpg)
Vegan Breakfasts
Breakfast Potato Hash [Roasted + Skillet]
Vegan Side Dishes
Crispy Smashed Potatoes
If you tried this French potato salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
French Potato Salad
Want to save this recipe?
Enter your email & get this sent to your inbox! Plus you’ll get great new recipes from us every week!
Ingredients
- 1 ½ pounds small red potatoes washed and quartered (680 g)
- 2 teaspoons salt
- 1 shallot or ½ red onion minced
- Handful of Italian flat-leaf parsley chopped
- 2 Tablespoons extra-virgin olive oil (30 ml)
- 2 Tablespoons apple cider vinegar or red wine vinegar (30 ml)
- 1 teaspoon smoked paprika or regular paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- Kosher salt and black pepper, to taste
Instructions
- Add the potatoes to a large pot, cover with cold water, and add the salt. Cover and bring to a boil over high heat. Uncover and boil until the potatoes are fork tender, 10 to 15 minutes.
- Add the shallot and parsley to a medium bowl. Drain the potatoes and, while they're still hot, add them to the bowl and toss.
- Add the olive oil, vinegar, smoked paprika, cumin, coriander, salt, and pepper. Toss well and let sit at room temperature for at least 10 minutes, until the potatoes absorb the dressing. Serve warm, at room temperature, or chilled.
Notes
- Make this with almost any potato: Baby potatoes, like red or yellow baby potatoes, are easy to cook and prep since they don’t need to be peeled or finely chopped ahead of time. However, chopped Russet, fingerling, or Yukon Gold potatoes will be just as delicious here.
- Quarter the baby potatoes: Make sure the potatoes are cut into even quarters to help them cook evenly and in the same amount of time.
- Warm potatoes are key: The heat from the freshly boiled potatoes tempers the raw shallot’s natural bite, enhances the parsley’s natural flavors, and helps the oil and vinegar soak into the potatoes.
- Make ahead: The flavors get even better as it sits. Store it in the fridge for up to 1 day before serving.
- Leftovers keep in an airtight container in the fridge for 3 to 4 days. I don’t recommend freezing.
Delicious! My mom hates mayo, so this was perfect and she loved it as much as I did. Thank you!
So glad you guys enjoyed this potato salad 🙂
Soooo good! Love how easy it is to make too!