Herbed French Potato Salad with Corn

Potato salad is one of those classic side dishes that shows up at every summer barbecue and picnic, but let’s be honest—the traditional mayo-heavy version can get pretty boring after a while. And if you’re looking for something a bit lighter and more interesting without losing that comforting, crowd-pleasing appeal, you might find yourself stuck in a rut.

That’s where this French potato salad with corn comes in. It skips the mayo entirely in favor of a tangy mustard vinaigrette, and the sweet pop of corn kernels adds a fun twist that makes it feel fresh and different. Plus, it’s just as easy to throw together as the classic version, which means you can spend less time in the kitchen and more time actually enjoying your gathering.

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What Kind of Potatoes Should I Use?

For French potato salad, you’ll want to reach for waxy potatoes like Yukon Gold, red potatoes, or fingerlings rather than russets or Idaho potatoes. Waxy potatoes hold their shape better after boiling and won’t turn mushy or fall apart when you toss them with the dressing. Yukon Golds are my personal favorite for this recipe because they have a naturally buttery flavor and creamy texture that pairs perfectly with the tangy vinegar dressing. If you can only find russet potatoes, they’ll work in a pinch, but just be extra gentle when mixing everything together to avoid ending up with mashed potatoes instead of a salad.

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Options for Substitutions

This potato salad is pretty forgiving when it comes to swapping ingredients:

• Potatoes: Any waxy potato works great here – try red potatoes, fingerlings, or new potatoes. Avoid russets though, as they’ll get too mushy and fall apart in the salad.
• Corn kernels: Fresh corn cut from the cob is amazing, but frozen corn works just fine. You can also use canned corn – just drain and rinse it first to remove excess salt.
• Dill: If you’re not a dill fan or don’t have any, try fresh parsley, cilantro, or basil instead. Each will give the salad a different but tasty flavor profile.
• Stone ground mustard: Dijon mustard or whole grain mustard both work well as substitutes. Regular yellow mustard will do in a pinch, though the flavor will be milder.
• Rice wine vinegar: You can use white wine vinegar or additional apple cider vinegar if that’s what you have on hand.
• Scallions: Red onion or shallots make good alternatives – just dice them finely and use a bit less since they have a stronger flavor than scallions.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato salad is overdressing it while the potatoes are still warm, which can lead to a mushy texture – instead, toss the potatoes with just that tablespoon of vinegar first and let them cool slightly before adding the full dressing so they absorb the flavors without breaking down.

Overcooking your potatoes is another common issue that turns your salad into mashed potatoes, so start checking them at the 10-minute mark with a fork and pull them off the heat as soon as they’re tender but still hold their shape.

Don’t skip rinsing the potatoes with cold water after draining, as this stops the cooking process immediately and helps them firm up for better slicing.

For the best flavor, make sure to taste and adjust your seasoning after the salad has chilled, since cold temperatures can dull flavors and you might need a bit more salt or vinegar than you think.

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What to Serve With French Potato Salad?

This potato salad is perfect for summer cookouts and pairs beautifully with grilled meats like chicken, burgers, or hot dogs. The fresh corn and dill make it a natural side dish for barbecue favorites, and it’s also great alongside grilled fish or shrimp if you’re doing a seafood night. I love serving it with simple grilled vegetables like zucchini or bell peppers to keep the meal light and fresh. Since it’s already a filling side, you really just need a protein and maybe some crusty bread to round out the meal.

Storage Instructions

Store: This potato salad keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as it sits, so it’s a great make-ahead dish for picnics or barbecues. Just give it a good stir before serving since the dressing might settle a bit.

Make Ahead: You can totally prep this a day or two in advance. The potatoes will soak up all those tangy flavors from the mustard and vinegar, making it even tastier. Just wait to add the fresh dill until right before serving so it stays bright and fresh.

Serve: This salad is best served cold or at room temperature. If you’ve had it in the fridge, let it sit out for about 20 minutes before serving to take the chill off. You might want to add a splash of vinegar or a drizzle of olive oil if it looks a little dry after storing.

Estimated Nutrition

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

• Calories: 850-950
• Protein: 18-22 g
• Fat: 26-32 g
• Carbohydrates: 147-160 g

Ingredients

For the salad:

• 2.2 lb potatoes (I use Yukon Gold for a creamier texture)
• 1 cup corn kernels (fresh off the cob or Bird’s Eye frozen)
• 1/2 cup scallions
• 1/2 cup fresh dill, chopped
• 1.5 tbsp apple cider vinegar
• salt
• black pepper

For the dressing:

• 3 tbsp stone ground mustard (I prefer Maille for better tang)
• 3 cloves garlic (freshly minced for best flavor)
• 3 tbsp rice wine vinegar
• 1 tbsp apple cider vinegar
• 3.5 tbsp olive oil (I like Pompeian extra virgin for this)
• 1/4 tsp salt
• black pepper
• 1/4 tsp granulated sugar

Step 1: Prepare the Mise en Place

• 3 cloves garlic, minced
• 1/2 cup fresh dill, chopped
• 1/2 cup scallions, sliced
• 1 cup corn kernels

Mince the garlic cloves finely and chop the fresh dill.

Slice the scallions into thin rounds, keeping white and green parts separate if you prefer.

Measure out the corn kernels (if using fresh corn, cut from the cob now).

This prep work ensures you’re ready to move quickly once the potatoes are cooked, which is crucial since potatoes absorb dressing best while still warm.

Step 2: Cook the Potatoes

• 2.2 lb potatoes, sliced 1/4-inch thick
• salt

Cut the potatoes into 1/4-inch slices—I like to leave the skin on Yukon Golds for texture and nutrients.

Bring a large pot of salted water to a boil, then add the potato slices and cook for 10-13 minutes until they’re tender but not falling apart.

You want them soft enough to absorb dressing but still holding their shape.

Drain and rinse briefly with cold water to stop the cooking process, then transfer to a large mixing bowl.

Step 3: Build the Vinaigrette

• 3 tbsp stone ground mustard
• garlic mixture from Step 1
• 1/4 tsp salt
• black pepper
• 3 tbsp rice wine vinegar
• 1 tbsp apple cider vinegar
• 3.5 tbsp olive oil
• 1/4 tsp granulated sugar

In a small bowl, whisk together the stone ground mustard, minced garlic from Step 1, salt, black pepper, and both the rice wine vinegar and apple cider vinegar.

Let this mixture sit for a minute to allow the garlic to infuse the dressing.

Then slowly whisk in the olive oil until emulsified.

The emulsification helps the dressing coat the potatoes evenly and creates a silkier texture.

Step 4: Season and Dress the Warm Potatoes

• cooked potatoes from Step 2
• 1.5 tbsp apple cider vinegar
• salt and black pepper to taste
• vinaigrette from Step 3

While the potatoes from Step 2 are still warm, season them with salt, black pepper, and the additional 1.5 tbsp apple cider vinegar.

Toss gently to coat.

Warm potatoes absorb vinegar and flavors much better than cold ones, which is why we dress them immediately.

Pour the vinaigrette from Step 3 over the potatoes and toss everything together until evenly coated.

Step 5: Add Fresh Vegetables and Herbs

• potato mixture from Step 4
• prepared corn, scallions, and dill from Step 1

Gently fold in the corn kernels, sliced scallions, and chopped dill from Step 1.

I like to add the dill last so it stays bright and vibrant rather than getting bruised or wilted.

Toss everything together gently but thoroughly, being careful not to break up the potatoes.

Taste the salad and adjust seasoning with additional salt and pepper as needed.

Step 6: Chill and Serve

• finished potato salad from Step 5

Transfer the potato salad to a serving dish and refrigerate for at least 1 hour before serving.

This allows the flavors to meld together and the salad to set.

The cold temperature also brings out the fresh, bright flavors of the herbs and vinaigrette.

Stir gently before serving to redistribute any dressing that may have settled to the bottom.

Herbed French Potato Salad with Corn

Delicious Herbed French Potato Salad with Corn recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 37 minutes mins

Servings 6 servings

Calories 900 kcal

Ingredients

  

For the salad::

• 2.2 lb potatoes (I use Yukon Gold for a creamier texture)
• 1 cup corn kernels (fresh off the cob or Bird's Eye frozen)
• 1/2 cup scallions
• 1/2 cup fresh dill, chopped
• 1.5 tbsp apple cider vinegar
• salt
• black pepper

For the dressing::

• 3 tbsp stone ground mustard (I prefer Maille for better tang)
• 3 cloves garlic (freshly minced for best flavor)
• 3 tbsp rice wine vinegar
• 1 tbsp apple cider vinegar
• 3.5 tbsp olive oil (I like Pompeian extra virgin for this)
• 1/4 tsp salt
• black pepper
• 1/4 tsp granulated sugar

Instructions

 

• Mince the garlic cloves finely and chop the fresh dill. Slice the scallions into thin rounds, keeping white and green parts separate if you prefer. Measure out the corn kernels (if using fresh corn, cut from the cob now). This prep work ensures you're ready to move quickly once the potatoes are cooked, which is crucial since potatoes absorb dressing best while still warm.
• Cut the potatoes into 1/4-inch slices—I like to leave the skin on Yukon Golds for texture and nutrients. Bring a large pot of salted water to a boil, then add the potato slices and cook for 10-13 minutes until they're tender but not falling apart. You want them soft enough to absorb dressing but still holding their shape. Drain and rinse briefly with cold water to stop the cooking process, then transfer to a large mixing bowl.
• In a small bowl, whisk together the stone ground mustard, minced garlic from Step 1, salt, black pepper, and both the rice wine vinegar and apple cider vinegar. Let this mixture sit for a minute to allow the garlic to infuse the dressing. Then slowly whisk in the olive oil until emulsified. The emulsification helps the dressing coat the potatoes evenly and creates a silkier texture.
• While the potatoes from Step 2 are still warm, season them with salt, black pepper, and the additional 1.5 tbsp apple cider vinegar. Toss gently to coat. Warm potatoes absorb vinegar and flavors much better than cold ones, which is why we dress them immediately. Pour the vinaigrette from Step 3 over the potatoes and toss everything together until evenly coated.
• Gently fold in the corn kernels, sliced scallions, and chopped dill from Step 1. I like to add the dill last so it stays bright and vibrant rather than getting bruised or wilted. Toss everything together gently but thoroughly, being careful not to break up the potatoes. Taste the salad and adjust seasoning with additional salt and pepper as needed.
• Transfer the potato salad to a serving dish and refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the salad to set. The cold temperature also brings out the fresh, bright flavors of the herbs and vinaigrette. Stir gently before serving to redistribute any dressing that may have settled to the bottom.