French Potato Salad With Herbs

· March 15, 2026

A French potato salad recipe that's fresh and isn’t mayonnaise based. Had for Fourth of July ‘25.

Yield
8 servings
Preparation time
30 minutes
Cooking time
20 minutes
Total time
50 minutes
Ingredients
2 lb small, waxy boiling potatoes (such as fingerling or small yellow potatoes)
1⁄4 c red wine vinegar (can substitute white wine vinegar or champagne vinegar)
5 T good olive oil
1 T french whole-grain mustard (such as Maille or Pommeray. Do not use Dijon; use whole grain.)
2 t kosher salt (plus more to boil the potatoes (I use Diamond Crystal))
1 t fresh-cracked black pepper
1 bn fresh scallions (green and light-green parts, sliced thin)
3 T each of chopped fresh basil, dill, and parsley (or some combination thereof)
Instructions

In a large pot, boil the potatoes in well-salted water until fork tender. Drain well, and return to the pot of heat.

PRO TIP: If any potatoes are much larger than others, use a knife to cut the larger ones before boiling, so the size is uniform.

While the potatoes are boiling, whisk together the vinegar, olive oil, whole-grain mustard, 2 teaspoons kosher salt, and pepper. Separately, chop and toss together the scallions and fresh herbs.

Pour the vinaigrette over the warm, drained potatoes and toss to combine in the pot. Add the fresh scallions and herbs, reserving a bit for garnish.

Toss gently and taste for seasoning. Pour into a serving bowl, garnish with the reserved herbs and a little more salt and pepper, and serve warm or at room temperature.

Source

Author: Lisa Ruland

Net carbs
26