No Mayo, No Problem! 🙌🏻
Think of this French potato salad as the chic Parisian cousin to the classic American picnic variety: no mayo in sight, just warm, tender potatoes that soak up a punchy Dijon-red-wine-vinaigrette, plenty of briny cornichons, and lots of fresh herbs.
No eggs or mayonnaise means this Parisian potato salad is sturdy enough for outdoor gatherings. And it gets even better after an hour (or overnight) as the potatoes absorb the vinaigrette. Plus, it’s delicious served warm, room-temp, or straight-from-the-fridge the next day. Do you still need convincing?!
Go-To Picnic Side Dishes
Complete the meal with more of my favorite make-ahead side dishes like my favorite chicken salad made with rotisserie chicken, raw broccoli salad with cashews and cranberries (this is always the first to disappear at parties!), or a tomato and mozzarella pasta salad.
Best Potato Variety
I recommend using small waxy types of potatoes (Yukon Gold, red bliss, fingerlings), which hold their shape and stay creamy. If you’ve ever tested potato salad with Russets, you know they are way too creamy and turn into mush.
And hey, if you’ve got leftovers, these potatoes are fantastic in my salmon Nicoise salad.
Simple Instructions
My Best Tips
- Season from the inside out: cold-water start + salty water = naturally flavorful spuds.
- Slice while hot: warm surfaces act like sponges for the vinaigrette.
- Tame sharp shallots: letting them sit in vinegar for 10 minutes softens their bite.
- Double the vinaigrette: the salad might need a splash more if you’re serving it chilled the next day.
Ideas For Serving
Pair this with your favorite grilled chicken, salmon, steak, or sausages. I made it for an end-of-year school party recently and served some sweet and sour juicy pork skewers on the side and everyone loved it!
Leftovers Reimagined
When the picnic or cookout is wrapped up and you’re staring at leftover potato salad, consider folding some into a frittata (or quiche!) or reheating briefly in a skillet for crispy-edge potato bites.
Once you’ve tried this zippy, herb-packed potato salad recipe, drop a comment and star rating below—your feedback helps fellow home cooks (and it makes my day!).
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Vinegar-Based French Potato Salad with Cornichons
Ingredients
For the Salad
- 1½-2 lbs baby potatoes
- 2 tsp white vinegar
- 2 small shallots, thinly sliced into half moons
- 6-8 cornichons, thinly sliced or chopped
- 2 scallions, thinly sliced
- ½ cup fresh dill, finely chopped
- ¼ cup chives, thinly sliced
- Kosher salt
For the Dressing
- 3 Tbsp extra virgin olive oil
- 1½ Tbsp red wine vinegar or champagne vinegar
- 1 Tbsp cornichon or pickle juice
- 1 Tbsp whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
Instructions
- Cook the potatoes. Place potatoes in a large pot, then cover with cool water. Add 1 Tbsp kosher salt and a splash of white vinegar, then set over high heat and bring to a rapid boil. Once boiling, reduce the temperature slightly and cook for 10-15 minutes, or until the potatoes are tender. Drain, then cool until you can safely handle them. (Note: beginning with cool water helps the potatoes absorb the salt and seasons them.)
- Meanwhile, make the dressing. In a large serving bowl, whisk together 3 Tbsp extra virgin olive oil. 1½ Tbsp red wine vinegar, 1 Tbsp cornichon juice, 1 Tbsp whole grain mustard, 1 tsp Dijon, 1 tsp kosher salt, and ¼ tsp freshly ground black pepper. Taste and adjust seasoning, as needed. To the dressing, add thinly sliced shallots. Sitting in the vinegar will help temper their strong flavor.
- Toss with the dressing. Cut each potato in half, then add directly to the bowl with the dressing. To this, add sliced cornichons, scallions, chopped dill, and chives. Toss thoroughly, then enjoy hot, room temperature, or cold (though personally, I think it’s fantastic after sitting for at least an hour).
Notes
- To give the potato salad the slightest creamy texture, stir in 2 Tbsp of creme fraiche. Divine!
- The herbs here are really forgiving. This same salad would be delicious if the dill was replaced with tarragon, basil, parsley, or chervil. Or use a combination of your favorite herbs!
- Make up to 2 days ahead: Prepare fully, cool, then cover and refrigerate. The herbs stay vibrant; the flavors deepen.
- To refresh: Toss with a drizzle of olive oil and a splash of vinegar before serving. Store leftovers for up to 4 days.
Nutrition
Photography by Jo Harding.
I made this yesterday for our 4th of July celebration. It was super good! Everyone loved it!
Thanks for all your great recipes!
Thank you, Maleah! Our neighbors made this one for their 4th of July party too. I love how well it holds up, even when sitting outside for a while. Thrilled you loved it! Cheers, Ari