French potato salad is a fresh and tangy alternative to creamy potato salads. Made with tender French baby potatoes (pommes de terre grenailles), a French vinaigrette, herbs and cornichons, this salad is light, flavourful, and versatile and captures the essence of French home cooking.
Unlike mayonnaise-based potato salads popular in the US or UK, French potato salad is dressed with a tangy Dijon mustard vinaigrette, making it lighter, fresher, and full of herbaceous flavour. Often served warm or at room temperature, it pairs beautifully with grilled fish or roast chicken.
French potato salad is usually made with pommes de terre grenaille, small potatoes (28–40 mm) with delicate, thin skins that don’t require peeling. Their size allows for quick, even cooking, whether boiled, steamed, or pan-roasted, making them perfect for a classic French potato salad that’s simple, refined, and packed with flavour.
Preparation time
15 min
Ingredients For
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800 g
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1 bunch
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x 4
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2 tbsp
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4 tbsp
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Preparation
1
Wash the potatoes thoroughly. Steam them for about 20 minutes, or until tender when pierced with a knife. Let them cool slightly.
2
Meanwhile, peel and finely chop the shallot. Rinse and chop the chives. Slice the cornichons into small pieces.
3
Prepare the dressing: whisk together the olive oil, vinegar and mustard. Season with salt and pepper to taste.
4
Cut the potatoes in half lengthwise and arrange them on a serving platter. Sprinkle over the shallot, chives, and cornichons, then drizzle with the mustard vinaigrette. Toss gently to coat and serve warm or at room temperature.
Contributor
Myriam Baya
Food blogger
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