A tasty tangy potato salad that’s lighter than the traditional creamy versions. This French potato salad recipe has clear and crunchy flavors and no mayonnaise dressing nor eggs.
There are many types of potato salad and many of them are pretty caloric, due to a mayonnaise based dressing and the addition of eggs. They may be delicious, but if you are in need of a lighter version, you’ll should try this recipe, at least once.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Small potatoes – I used red potatoes and yellow potatoes and do not peel them. This way they don’t easily break apart while adding color and fiber to your salad.
- as this add some extra color.
- Celery – this is the crunch of the salad.
- Capers – add tang and saltiness.
- Pickles – I used dill pickles, but you can use sweet pickles, cornichons etc.
- Parsley
- Olive oil & vinegar – white wine vinegar or apple cider vinegar.
- Garlic – smashed clove or garlic paste.
- Mustard – Dijon mustard or whole grain mustard.
How to Make the French Potato Salad
As most salads, this French potato salad is easy to make. It is all about cleaning and cutting ingredients, making a vinaigrette and mix it all together.
- Step 1 – Wash the potatoes, but do not peel them. Add potatoes to a pot of water (with salt) and cook the potatoes until they are fork tender. Depending on the size, this will take about 5-7 minutes. Drain and allow them to cool. Then cut in half or quarters, again depending on the size.
- Step 2 – Chop the celery, pickles and parsley.
- Step 3 – Transfer potatoes, celery, pickles, capers, and celery to a bowl.
- Step 4 – Mix the vinaigrette by mixing mustard, garlic, vinegar, salt & pepper. You can add some honey or maple syrup if it is too tangy for you.
- Step 5 – Pour the vinaigrette over the salad and mix by folding vinaigrette into the salad, until all is covered by vinaigrette. Do no mix longer than necessary.
Other Recipes to Try
- Salmon, Peas & Potato Salad
- Potato Veggie Cheese Salad with Yogurt Dressing
- Sweet Potato Quinoa
- Farro with Roasted Potato, Peppers & Chickpeas
French Potato Salad
A tasty tangy potato salad that's lighter than the traditional creamy versions. This French potato salad recipe has clear and crunchy flavors and no mayonnaise dressing nor eggs.
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Servings: 2 people
Ingredients
- 1 pound potatoes small and different colors
- salt
- 1 stalk celery
- 1 tablespoon parsley
- 1 tablespoon capers
- 2 tablespoons dill pickles
Vinaigrette
- 1/2 tablespoon Dijon mustard or whole grain
- 1/2 clove garlic smashed or garlic paste
- 1 tablespoon vinegar white wine or apple cider
- 2 tablespoons olive oil
- salt & pepper
Instructions
- Wash the potatoes, but do not peel them. (NOTE 1)
- Add potatoes to a saucepan with of water and salt and cook the potatoes until they are fork tender. Depending on the size, this will take about 5-7 minutes.
- Drain and allow them to cool. Then cut the potatoes in half or quarters, depending on the size.
- Cut the celery and the pickles in tiny pieces and finely chop the parsley.
- Transfer potatoes, celery, pickles, capers, and celery to a bowl.
- Mix the vinaigrette by mixing mustard, garlic, vinegar, salt & pepper. (NOTE 2)
- Pour the vinaigrette over the salad and mix by folding vinaigrette into the salad until all is covered. Do not mix longer than necessary.
Notes
- My preference is to not peel the potatoes, because of 3 reasons.
- It will add color to your salad
- It will add fiber to your salad
- It will keep the potato from breaking apart
- If the vinaigrette is too tangy, too sour, please add some honey or maple syrup.
Nutrition
Calories: 135kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 289mg | Fiber: 1g | Sugar: 1g
Nutrition information is automatically calculated, so should only be used as an approximation.
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