Classic French Potato Salad with Dill

There’s something about a good potato salad that makes any meal feel more complete. Growing up, I was used to the mayo-heavy American version at every cookout. Then I tried French potato salad at a friend’s dinner party, and it completely changed what I thought potato salad could be.

French potato salad skips the mayo and uses a tangy vinaigrette instead. The potatoes soak up all that flavor while they’re still warm, and the fresh herbs give it a bright, clean taste. It’s lighter than traditional potato salad, which means I don’t feel weighed down after eating it. Plus, it actually tastes better at room temperature, so you don’t have to worry about keeping it cold at outdoor gatherings.

This version with dill is one I make all the time now. The dill adds something fresh and a little different, and the mustard vinaigrette has just enough bite to keep things interesting. It goes with grilled chicken, steak, or fish. Honestly, I’ve eaten it straight from the fridge as a snack more times than I’d like to admit.

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What Kind of Potatoes Should I Use?

Yellow potatoes are perfect for French potato salad because they hold their shape well after boiling and have a naturally buttery flavor. Yukon Gold is the most common variety you’ll find at the grocery store, and they’re ideal for this recipe. If you can’t find yellow potatoes, red potatoes are a good substitute since they’re also waxy and won’t fall apart when you toss them with the dressing. Just avoid russet or Idaho potatoes – they’re too starchy and will turn mushy, giving you more of a mashed potato situation than a proper salad.

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Options for Substitutions

This French potato salad is pretty forgiving when it comes to swaps:

• Yellow potatoes: Red potatoes or fingerlings work great here too. The key is using waxy potatoes that hold their shape – avoid russets as they’ll get too mushy and fall apart in the salad.
• Brown mustard: Dijon mustard is actually the traditional choice for French potato salad and makes a perfect swap. Yellow mustard works in a pinch, though it’ll be a bit milder.
• Red wine vinegar: White wine vinegar or champagne vinegar will give you that same tangy bite. Since you already have apple cider vinegar in the recipe, you could use more of that if needed.
• Dill: Fresh tarragon is another classic French herb that pairs beautifully with potatoes. You could also use extra parsley or try chives for a milder onion flavor.
• Green onion: Thinly sliced shallots give a more traditional French touch, or you can use finely diced red onion if that’s what you have on hand.
• Olive oil: Any neutral oil like avocado or vegetable oil works fine, though olive oil does add a nice flavor to the dressing.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overcooking the potatoes until they’re mushy and fall apart when you try to mix them with the dressing – check them at 10 minutes by piercing with a fork, and they should be tender but still hold their shape.

Dressing the potatoes while they’re still warm is actually the secret to better flavor since they absorb the vinegar and seasonings much better than cold potatoes, so don’t skip that step of adding the apple cider vinegar right after draining.

Another common error is making the salad too far in advance, which can cause the fresh herbs like dill and parsley to wilt and turn brown – it’s best to add them no more than a few hours before serving to keep everything tasting fresh.

Finally, go easy when mixing everything together or you’ll end up with broken potato pieces instead of nice slices, so use a gentle folding motion with a rubber spatula rather than stirring vigorously.

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What to Serve With French Potato Salad?

French potato salad is perfect for summer cookouts and pairs beautifully with grilled meats like chicken, steak, or burgers. The tangy mustard and fresh dill flavors also work great alongside grilled fish like salmon or even some pan-seared shrimp. Since this salad is already pretty filling with the potatoes, I like to keep the rest of the meal simple with some grilled vegetables or a light cucumber and tomato salad on the side. It’s also a fantastic dish to bring to potlucks since it tastes even better after sitting in the fridge for a few hours, letting all those flavors really come together.

Storage Instructions

Store: This potato salad actually gets better after sitting in the fridge for a few hours as the flavors meld together. Keep it in an airtight container in the refrigerator for up to 4 days. I like to make it the night before a gathering so it’s perfectly chilled and flavorful.

Serve: French potato salad is traditionally served at room temperature or slightly chilled, so take it out of the fridge about 20-30 minutes before serving. Give it a good stir and taste it before serving – you might want to add a splash more vinegar or a pinch of salt to brighten up the flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 950-1100
• Protein: 18-22 g
• Fat: 35-40 g
• Carbohydrates: 150-170 g

Ingredients

For the potatoes:

• 2.5 lb yellow potatoes (cut into 1-inch cubes before boiling)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 tbsp apple cider vinegar (I prefer Bragg for its tangy depth)
• 1.25 cup green onion
• 1/4 cup parsley
• 1 small shallot, finely minced

For the dressing:

• 3.5 tbsp brown mustard (I use Grey Poupon for a sharp kick)
• 3 garlic cloves (freshly minced for best aroma)
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 4 tbsp olive oil (California Olive Ranch provides a clean finish)
• 1/4 cup dill

Step 1: Prepare Mise en Place and Cook Potatoes

• 2.5 lb yellow potatoes, cut into 1-inch cubes
• 1/2 tsp salt

Cut the yellow potatoes into 1-inch cubes and place them in a large pot.

Cover with cold water, add 1/2 teaspoon of salt, and bring to a boil over high heat.

Once boiling, reduce heat to medium-high and cook for 10-15 minutes until the potatoes are tender but still hold their shape—they should be fork-tender but not falling apart.

While the potatoes cook, finely mince the shallot, garlic cloves, and green onion, and chop the parsley and dill.

Having everything prepped before the potatoes finish ensures you can dress them while they’re still warm, which allows them to absorb the flavors more effectively.

Step 2: Drain Potatoes and Initial Seasoning

• cooked potatoes from Step 1
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 tbsp apple cider vinegar

Drain the cooked potatoes thoroughly in a colander and rinse briefly with cool water to stop the cooking process.

Transfer them to a large mixing bowl while still warm.

Immediately add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1.5 tablespoons of apple cider vinegar, then toss gently to combine.

This warm potato stage is crucial—the starches are still open and receptive to absorbing the vinegar and seasonings, which creates a deeply flavored salad.

Step 3: Build the Vinaigrette

• 3.5 tbsp brown mustard
• 3 garlic cloves, freshly minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 4 tbsp olive oil
• 1/4 cup dill, chopped

In a separate small bowl, whisk together the brown mustard, freshly minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, red wine vinegar, and apple cider vinegar until well combined.

Slowly whisk in the olive oil until the dressing emulsifies and becomes cohesive.

I like to use fresh garlic rather than jarred because it provides a brighter, more aromatic kick that really elevates the salad.

Finish by stirring in the chopped dill, which will release its subtle anise notes into the dressing.

Step 4: Combine Salad and Finish

• seasoned potatoes from Step 2
• vinaigrette with dill from Step 3
• 1 small shallot, finely minced
• 1.25 cup green onion, chopped
• 1/4 cup parsley, chopped

Pour the prepared vinaigrette from Step 3 over the warm seasoned potatoes and gently fold to coat everything evenly.

Add the minced shallot, green onion, and parsley, then toss everything together until well combined.

Taste and adjust seasonings if needed.

I find that letting the salad sit for 10-15 minutes before serving allows all the flavors to meld beautifully and creates a more cohesive dish.

Classic French Potato Salad with Dill

Delicious Classic French Potato Salad with Dill recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 7 servings

Calories 1025 kcal

Ingredients

  

For the potatoes::

• 2.5 lb yellow potatoes (cut into 1-inch cubes before boiling)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1.5 tbsp apple cider vinegar (I prefer Bragg for its tangy depth)
• 1.25 cup green onion
• 1/4 cup parsley
• 1 small shallot, finely minced

For the dressing::

• 3.5 tbsp brown mustard (I use Grey Poupon for a sharp kick)
• 3 garlic cloves (freshly minced for best aroma)
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 tbsp red wine vinegar
• 1 tbsp apple cider vinegar
• 4 tbsp olive oil (California Olive Ranch provides a clean finish)
• 1/4 cup dill

Instructions

 

• Cut the yellow potatoes into 1-inch cubes and place them in a large pot. Cover with cold water, add 1/2 teaspoon of salt, and bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 10-15 minutes until the potatoes are tender but still hold their shape—they should be fork-tender but not falling apart. While the potatoes cook, finely mince the shallot, garlic cloves, and green onion, and chop the parsley and dill. Having everything prepped before the potatoes finish ensures you can dress them while they're still warm, which allows them to absorb the flavors more effectively.
• Drain the cooked potatoes thoroughly in a colander and rinse briefly with cool water to stop the cooking process. Transfer them to a large mixing bowl while still warm. Immediately add 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1.5 tablespoons of apple cider vinegar, then toss gently to combine. This warm potato stage is crucial—the starches are still open and receptive to absorbing the vinegar and seasonings, which creates a deeply flavored salad.
• In a separate small bowl, whisk together the brown mustard, freshly minced garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, red wine vinegar, and apple cider vinegar until well combined. Slowly whisk in the olive oil until the dressing emulsifies and becomes cohesive. I like to use fresh garlic rather than jarred because it provides a brighter, more aromatic kick that really elevates the salad. Finish by stirring in the chopped dill, which will release its subtle anise notes into the dressing.
• Pour the prepared vinaigrette from Step 3 over the warm seasoned potatoes and gently fold to coat everything evenly. Add the minced shallot, green onion, and parsley, then toss everything together until well combined. Taste and adjust seasonings if needed. I find that letting the salad sit for 10-15 minutes before serving allows all the flavors to meld beautifully and creates a more cohesive dish.