French Potato Salad (No Mayo Needed!)

Name: French Potato Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 3 pounds baby red potatoes; ¼ cup minced shallot ((about 1 large)); 1 tablespoon fresh parsley ((chopped)); ¼ cup white wine vinegar; ¼ cup capers ((drained)); 1 teaspoon kosher salt; ½ cup warm water; 2 tablespoons olive oil; Fresh ground pepper to taste

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I can’t believe how amazing this French potato salad tastes! You know that feeling when you take a bite and your taste buds just dance? That’s exactly what happens here.

This isn’t your typical mayo-heavy potato salad that sits like a brick in your stomach. Instead, it’s light, tangy, and absolutely addictive.

Vinegar-based dressing makes each potato piece sing with flavor. Trust me, once you try this French-style potato salad, you’ll never go back to the boring stuff.

Why You’ll Love French Potato Salad?

Your taste buds will thank you for this tangy, fresh twist.
It’s lighter than traditional mayo-based salads but twice as delicious.
You can make it ahead, and it actually gets better overnight.
It works perfectly for summer barbecues or fancy dinner parties.
The ingredients are simple but create something absolutely magical together.

Ingredients You’ll Need

These simple, fresh ingredients combine to create the most flavorful and tangy potato salad you’ll ever taste. See the recipe card for full measurements.

Baby red potatoes
Minced shallot (One large shallot)
White wine vinegar
Kosher salt
Capers (drained)
Fresh parsley
Olive oil
Fresh ground pepper

How to Make French Potato Salad?

This simple method makes the most flavorful potato salad you’ve ever tasted – it’s absolutely foolproof!

Step 1: Fill a large pot with cold water and add 1 tablespoon kosher salt. Add your whole potatoes and bring to a boil. When boiling, set a timer for 8-20 minutes until fork-tender. Feel free to peel your potatoes if you prefer, but I think the skin adds great texture.

Step 2: While potatoes cook, mince your shallot finely. I like to use a sharp knife and take my time to get even, tiny pieces that distribute perfectly throughout the salad.

Step 3: Drain the potatoes when done. Let them cool just enough to handle safely, then slice into bite-sized pieces. Don’t worry if they’re still warm – that’s perfect!

Step 4: Place sliced potatoes in a large bowl. Gently mix in minced shallot, ¼ cup white wine vinegar, 1 teaspoon kosher salt, and ½ cup warm water. Let stand 5 minutes, stirring gently occasionally.

Step 5: Add ¼ cup drained capers, 1 tablespoon fresh parsley, 2 tablespoons olive oil, and fresh ground pepper. Taste and adjust salt if needed. Serve warm or at room temperature.

Tips for the Best French Potato Salad

Here are my secret tricks for making this dish absolutely perfect every single time you make it.

Don’t overcook your potatoes. They should be fork-tender but still hold their shape nicely.
Add vinegar while the potatoes are warm. This helps them absorb all those amazing tangy flavors better.
Let it rest before serving. The flavors meld together beautifully when given a little time.
Taste and adjust seasoning. Every batch of potatoes is different, so trust your taste buds.
Use good-quality olive oil. It makes a huge difference in the final flavor of your salad.

Variations and Substitutions

Mix things up with these easy swaps that’ll keep your taste buds guessing every single time.

Make it spicy. Add a pinch of red pepper flakes or a diced jalapeño for heat.
Want gluten-free? This recipe is naturally gluten-free – no substitutions needed at all!
Try different herbs. Swap parsley for fresh dill, chives, or even mint for variety.
Make it heartier. Add hard-boiled eggs, green beans, or cherry tomatoes for more substance.
Change the vinegar. Try red wine vinegar or champagne vinegar for different flavor profiles.

Make-Ahead and Storage Tips

Make it up to 2 days ahead. The flavors actually improve with time in the fridge.
Store covered in the Fridge. It stays fresh and delicious for up to 4 days total.
Bring to room temperature. Let it sit for 30 minutes before serving for the best flavor.
Add fresh herbs last minute. They stay bright green and fresh when added right before serving.
Don’t freeze this salad. The potatoes will become mushy and unappetizing when thawed out.

What to Serve with French Potato Salad?

This versatile side dish pairs beautifully with many different meals and occasions throughout the year.

Grilled chicken: I love this combo on sunny days with a cold drink.
BBQ ribs: Your plate gets super tasty with this salad on the side.
Grilled fish: You’ll taste something fresh and flaky with soft potatoes.
Sandwiches: Add a scoop next to your lunch—easy and filling.
Veggie skewers: Try this with roasted veggies for a simple plant-based plate.

Frequently Asked Questions

Yes, you can use regular red potatoes or even Yukon Gold, but cut them into similar-sized pieces for even cooking.

Boil for 8-20 minutes, depending on size, until fork tender but not falling apart or mushy.

No, you don’t need to peel them! The skin adds amazing texture and nutrients, but feel free to peel if you prefer.

Absolutely! If you don’t have capers available, try adding chopped olives, pickles, or extra herbs.

It’s delicious both ways, but I prefer it at room temperature, where all the flavors really shine.