Okay, so let’s talk potato salad! I know, I know, summer picnics usually mean that big bowl of creamy, mayo-laden goodness. And don’t get me wrong, there’s a time and a place for that! But if you’re looking for something totally different, something bright and fresh that lets the potatoes really shine, you *have* to try my Herbed French Potato Salad (No Mayo). It’s a total game-changer!
Growing up, my family’s potato salad was always the mayo kind, loaded with celery and pickles. Delicious, sure, but heavy! Then, on a trip to France years ago, I stumbled upon this simple, elegant version at a little bistro. It was tossed in a light, tangy vinaigrette with tons of fresh herbs, and it completely blew my mind. It felt sophisticated yet totally approachable. Ever since then, this Herbed French Potato Salad (No Mayo) has become my go-to when I want something flavorful but not heavy. It’s proof that sometimes, less really is more!
I’ve spent years playing around with classic French techniques in my kitchen – everything from sauces to pastries – and this potato salad fits right in with that love for simple, high-quality ingredients prepared with care. Trust me, this recipe is a winner!
Why You’ll Love This Herbed French Potato Salad (No Mayo)
Seriously, there are so many reasons this Herbed French Potato Salad (No Mayo) is going to become your new favorite! It’s just… different in the best way. Here’s why I’m totally obsessed with it, and why I think you will be too:
- It’s SO light and refreshing, especially compared to those heavy, creamy versions. Perfect for a hot day!
- It’s absolutely bursting with the flavor of fresh herbs. That’s really the star here!
- The tangy vinaigrette is just the right balance – not too oily, not too acidic.
- It’s incredibly versatile! Serve it warm, at room temp, as a side, or even a light lunch.
- Naturally vegan and vegetarian, so it works for pretty much everyone at your table.
- And honestly? It’s ridiculously easy to whip up. You’ve got this!
Ingredients for Your Herbed French Potato Salad (No Mayo)
Okay, let’s get down to business! The beauty of this Herbed French Potato Salad (No Mayo) is that it doesn’t need a million fancy things. It’s all about using good, fresh ingredients that really shine. Here’s what you’ll need to gather from your pantry and fridge:
- 1.5 pounds small red potatoes: These are perfect because they hold their shape beautifully when cooked.
- 1/4 cup extra virgin olive oil: Use a good quality one here, you’ll taste the difference!
- 2 tablespoons white wine vinegar: Gives that lovely tangy zip.
- 1 tablespoon smooth Dijon mustard: Adds a little punch and helps the dressing emulsify.
- 1 clove garlic, finely minced: Just a little bit for that subtle savory note.
- 1/4 cup finely chopped fresh parsley: LOTS of green goodness!
- 2 tablespoons finely chopped fresh chives: Their delicate oniony flavor is just wonderful.
- Sea salt and freshly ground black pepper to taste: Seasoning is key to making all those flavors pop!
That’s it! See? Simple, right? These are the building blocks for your delicious Herbed French Potato Salad (No Mayo).
Equipment Needed
You won’t need a ton of fancy gadgets for this Herbed French Potato Salad (No Mayo), which is another reason I love it! Just grab a few kitchen basics you probably already have:
- A big old pot for boiling those potatoes.
- A colander to drain them.
- A small bowl for whisking up the dressing.
- A whisk, obviously!
- And a big mixing bowl to bring it all together.
Super simple!
How to Prepare Your Herbed French Potato Salad (No Mayo)
Alright, let’s get this gorgeous Herbed French Potato Salad (No Mayo) happening! This is where the magic comes together. Follow these steps, and you’ll have a stunning, flavorful salad ready in no time. Don’t stress; it’s really quite simple!
Cooking the Potatoes
First things first, those potatoes need to be prepped! Give your small red potatoes a good wash under cold water. You don’t need to peel them – the skins add great texture and nutrients! Next, quarter them. Try to make the pieces roughly the same size so they cook evenly. Pop them into your big pot and cover them with cold water by about an inch. Throw in a generous pinch of salt; this helps season the potatoes from the inside out while they cook.
Bring the water to a boil over medium-high heat. Once it’s boiling, reduce the heat slightly and let them simmer gently until they’re fork-tender. This usually takes about 15-20 minutes, but keep an eye on them! You want them cooked through, but not mushy. Nobody likes a disintegrated potato salad! Drain them really well in your colander and let them sit there for just a few minutes to steam off some of that excess moisture. You want them warm but not piping hot when you dress them.
Making the Tangy Vinaigrette
While your potatoes are doing their thing, you can whip up the super simple but incredibly flavorful dressing for your Herbed French Potato Salad (No Mayo). Grab your small bowl and whisk together the olive oil, white wine vinegar, Dijon mustard, and that tiny clove of finely minced garlic. Whisk it really well until it’s all combined and looks a little thicker – that’s the mustard helping to emulsify it. Taste it! Does it need a tiny pinch more salt or pepper? Adjust it now to your liking.
Combining and Dressing the Herbed French Potato Salad (No Mayo)
Now for the fun part! Transfer those slightly cooled potatoes into your large mixing bowl. Sprinkle all that beautiful, finely chopped fresh parsley and chives over the top. Oh, the smell is already amazing! Pour that lovely tangy vinaigrette you just made all over the potatoes and herbs. Now, gently, gently toss everything together. You don’t want to mash the potatoes, just lightly coat them with the dressing and distribute those gorgeous green herbs. The warmth of the potatoes helps the dressing soak in and really mingle with the flavors.
Seasoning and Serving
Give your Herbed French Potato Salad (No Mayo) a final taste. Does it need more salt? A little more black pepper? Season it to perfection! This salad is fantastic served warm, right after you make it, or at room temperature. It’s the perfect side dish for grilled chicken, fish, or just about anything you’re cooking up! Scoop it into a serving bowl, maybe garnish with a few extra herbs if you’re feeling fancy, and get ready for the compliments!
Tips for the Perfect Herbed French Potato Salad (No Mayo)
Making this Herbed French Potato Salad (No Mayo) is pretty straightforward, but a few little tricks can take it from good to absolutely amazing! Trust me on these – they make all the difference.
Pick the right potatoes: Those small red potatoes or even Yukon Golds are your best friends here. They’re waxy, so they hold their shape beautifully and don’t get mushy. Starchy potatoes like Russets? Save those for mashed potatoes!
Fresh herbs are NON-NEGOTIABLE: Seriously. Dried herbs just won’t give you that bright, fresh flavor that defines this salad. Use fresh parsley and chives, and chop them right before you add them. The aroma alone is worth it!
Serve it warm or at room temp: While it’s okay chilled, this Herbed French Potato Salad (No Mayo) really sings when it’s warm or at room temperature. The flavors of the herbs and vinaigrette just pop more when they’re not cold. It’s a little trick that makes a big impact!
Ingredient Notes and Variations
Okay, so the recipe I gave you is my absolute favorite way to make this Herbed French Potato Salad (No Mayo), but the kitchen is a place for playing, right? Here are a few thoughts on the ingredients and how you can tweak things a little:
While parsley and chives are my go-tos, feel free to experiment with other fresh herbs! Fresh dill is amazing if you love that flavor, tarragon gives it a lovely, slightly anise-like note (very French!), and even fresh basil can be interesting, though it leans a little more Italian. Just make sure they’re fresh!
Want a little extra crunch and zing? Finely chopped red onion is a classic addition to potato salad for a reason – it adds a nice bite. A little finely diced celery could also work if you like that texture. And like I said, those small waxy potatoes like red potatoes or Yukon Golds are really the best because they hold their shape. Avoid anything starchy!
Serving Suggestions
This Herbed French Potato Salad (No Mayo) is the ultimate versatile side dish! It goes with pretty much everything, but here are some of my favorite ways to serve it. It’s absolutely perfect alongside anything from the grill – think juicy grilled chicken, flaky fish fillets, or even some simple grilled vegetables. It’s also a fantastic addition to any summer potluck or picnic spread, sitting happily next to other salads like a simple green salad or a tomato salad. It just brightens up the whole plate!
Storage and Reheating Instructions
Got some leftovers of this delicious Herbed French Potato Salad (No Mayo)? Lucky you! Just pop it into an airtight container and keep it in the refrigerator. It’s really best enjoyed within 1-2 days – the flavors are brightest then. I honestly prefer eating it cold or letting it come back up to room temperature before serving again. Reheating isn’t really necessary or recommended for this style of potato salad; it’s meant to be light and fresh!
Frequently Asked Questions About Herbed French Potato Salad (No Mayo)
Okay, so you might have a couple of questions popping into your head while you’re thinking about making this delightful Herbed French Potato Salad (No Mayo). Totally normal! Here are a few things people often ask, and my thoughts on them:
Can I Make Herbed French Potato Salad (No Mayo) Ahead?
You totally can! It holds up really well. I’d say you can make the whole thing a few hours in advance, or even the day before. If you make it the day before, the flavors will meld beautifully, but the fresh herbs might lose a tiny bit of their vibrant green color. It still tastes amazing though! Just give it a gentle toss before serving.
What are the Best Potatoes for Herbed French Potato Salad (No Mayo)?
For this Herbed French Potato Salad (No Mayo), you really want a waxy potato. Small red potatoes are my absolute favorite because they keep their shape so well and have a lovely texture. Yukon Golds are another excellent choice for the same reason. Avoid starchy potatoes like Russets; they’ll just fall apart and give you a mushy salad, and we definitely don’t want that!
Can I Add Other Ingredients to My Herbed French Potato Salad (No Mayo)?
Absolutely! This recipe is a fantastic base. As I mentioned before, finely chopped red onion adds a nice little bite and pop of color. Some people like a bit of crunch from finely diced celery too. Don’t be afraid to experiment a little and make it your own!
Nutritional Information (Estimate)
Okay, for those of you who like to keep track, here’s a quick peek at the estimated nutritional info for this Herbed French Potato Salad (No Mayo). Based on the ingredients, one serving (about a quarter of the recipe) is roughly 250 calories, with about 15g of total fat (mostly those good unsaturated fats from the olive oil!), 25g of carbs, and 3g of protein. It’s got a little fiber too, around 3g. Just remember, these are estimates and can vary depending on the exact ingredients and brands you use!
Share Your Experience
Okay, so you’ve made this delicious Herbed French Potato Salad (No Mayo), right?! I’d absolutely LOVE to hear how it turned out for you! Did you love the freshness? Did you try any fun variations? Please, please leave a comment below and tell me about your experience! You can rate the recipe too! Your ideas might inspire other readers (and me!). Happy cooking!
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Herbed French Potato Salad (No Mayo): 1 Delicious Surprise
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A light and flavorful French-style potato salad with fresh herbs and a tangy vinaigrette.
Ingredients
- 1.5 pounds small red potatoes
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
- Salt and black pepper to taste
Instructions
- Wash and quarter the potatoes.
- Place potatoes in a large pot and cover with cold water. Add a pinch of salt.
- Bring to a boil and cook until potatoes are tender, about 15-20 minutes.
- Drain the potatoes and let them cool slightly.
- While potatoes are cooling, whisk together olive oil, white wine vinegar, Dijon mustard, and minced garlic in a small bowl.
- In a large bowl, combine the warm potatoes, chopped parsley, and chives.
- Pour the dressing over the potatoes and gently toss to coat.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.
Notes
- You can use other fresh herbs like dill, tarragon, or basil.
- For extra flavor, add some finely chopped red onion or celery.
- This salad is best served the same day, but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling
- Cuisine: French
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 2g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potato salad, French potato salad, no mayo potato salad, herbed potato salad, summer salad