Healthy French-style potato salad is a simple recipe made with red potatoes, fresh herbs, and a creamy oil-free Dijon vinaigrette dressing. The perfect plant-based side dish, light lunch, or afternoon snack.
Potato salad is a dish enjoyed all over the world because it’s pretty much the perfect side dish. Potato salad here in the South is usually made with a mayo-based dressing making it thick and super decadent which usually means super unhealthy as well.
But if you’re following a WFPB oil-free diet, you need a potato salad recipe that’s healthy yet still tasty and creamy. Is that even possible? What if I told you, very emphatically, “YES!”
This vegan French-style potato salad is a delicious dish that is creamy, tangy, and loaded with flavor. It’s perfect for picnics, barbecues, potlucks, or even as a side dish for your next family dinner.
You can enjoy this recipe all alone as a side dish or pair it with some grilled veggies, tofu, tempeh, or these BBQ seitan ribs for a complete meal. Bon appétit!
Jump to:
- What is French potato salad?
- Ingredients you’ll need
- How to make vegan French-style potato salad
- Variations
- How to store leftover French-style potato salad
- Top tip
- FAQs
- Vegan recipes perfect for summer BBQs
- What goes well with vegan French potato salad?
- Support Shane & Simple
- Healthy Vegan French-Style Potato Salad
- 💬 Community
What is French potato salad?
Unlike its American relative, classic potato salad which is mayo-based, French-style potato salad relies on a bright vinaigrette dressing and fresh herbs for flavor. It’s a much lighter and more elegant version of this popular side dish.
Ingredients you’ll need
An easy, mayo-free French-style potato salad with a hearty, tangy vinaigrette dressing that’s creamy and completely oil-free. resh and bright ingredients like parsley, dill, and chives bring a healthy earthiness to this dish. Combined those with Dijon mustard, maple syrup, and white wine vinegar and you get a wonderfully sweet and tangy vinaigrette dressing.
But, the secret weapon in this French potato salad recipe has to be aquafaba, the substitute for olive oil. It makes this dressing super creamy and adds another layer of flavor.
- Potatoes: I used a mixture of small red potatoes and white potatoes
- Vinegar: white wine vinegar and apple cider vinegar
- Mustard: Dijon mustard or spicy brown mustard
- Aquafaba: chickpea liquid replaces the olive oil
- Garlic: minced or crushed
- Fresh Herbs: parsley, chives, thyme, rosemary, and dill
- Optional: sea salt and black pepper to taste
See the recipe card below for exact measurements and detailed instructions.
How to make vegan French-style potato salad
Vegan French-style potato salad is a healthier alternative to the mayonnaise-based classic. It’s simple to prepare, but this dish is fancy enough for company. Let’s make it!
Slice the potatoes into ¼″ rounds then place them in a large pot and cover them with water. Bring the water to a boil, reduce the heat to medium, and let the potatoes simmer for 10-12 minutes, or until they are fork-tender.
While the potatoes are cooking, prepare the dressing by whisking together the Dijon mustard, maple syrup, white wine vinegar, aquafaba, minced garlic, chopped parsley, chives, and dill.
Pour the dressing over the potatoes and gently toss until all of the potatoes are evenly coated.
Season with salt and pepper if you so desire and enjoy!
Hint: cover the potato salad with plastic wrap and let it in the fridge for at least an hour for maximum flavor.
Variations
Here are a few suggestions for add-ins and different flavor variations:
- Spicy – red pepper flakes, paprika, and even chopped banana peppers are great for adding a bit of heat
- Herbs – thyme, rosemary, oregano, basil, and other herbs are great for adding a depth of flavor
- Texture and flavor – add some of my homemade bacon bits and chopped red onion for texture and major flavor
If you want to try a more classic potato salad recipe my vegan potato salad uses a cashew mayo dressing that’s very rich and indulgent.
How to store leftover French-style potato salad
Place any leftovers in an airtight container and store them in the fridge for up to a week. However, it is not freezer friendly.
Top tip
- Don’t overcook the potatoes because they will become mushy. Mashed potatoes are delicious but that ain’t what we’re going for here.
- You can use dry herbs instead of fresh, just be sure to cut the amount by half as dry herbs are more concentrated in flavor.
FAQs
Small new potatoes, red potatoes, and fingerling potatoes work best for this recipe. They keep their shape when cooked and that’s what we’re going for here. But, you can use Yukon gold or even russet.
All potato salad, especially French-style potato salad, should be served cold. It gives the flavors time to meld together and is much more refreshing once it’s chilled.
Vegan recipes perfect for summer BBQs
Looking for healthy recipes for your next cookout or gathering? Try these:
What goes well with vegan French potato salad?
These are my favorite dishes to serve with this vegan French potato salad:
Support Shane & Simple
The recipes are and will always be free. But, your donations and tips are more than welcome and help to keep this site running.
CLICK here to donate and show your support!
Healthy Vegan French-Style Potato Salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 (1 cup servings) 1x
- Category: Vegan Side Dish Recipes
- Method: Boil, Refrigerate
- Cuisine: French
- Diet: Vegan
Description
Healthy French potato salad is a simple recipe made with red potatoes, fresh herbs, and a creamy oil-free Dijon vinaigrette dressing. The perfect plant-based side dish, light lunch, or afternoon snack.
Ingredients
Potatoes
- 2 pounds of small red potatoes, washed and sliced into ¼” rounds
- 1 Tbsp of white vinegar or apple cider vinegar
Dressing
- ¼ cup of Dijon mustard
- ¼ cup of white wine vinegar
- ¼ cup of aquafaba
- ¼ cup of maple syrup
- 2 cloves of garlic, minced
- ½ cup of fresh parsley, chopped
- ¼ cup of fresh chives, chopped
- ¼ cup of fresh dill, chopped
- Optional: add 1 tablespoon of fresh thyme and rosemary for extra flavor
- Salt and pepper to taste
Instructions
- Start by washing the potatoes and slicing them into ¼″ inch rounds. Leave the skins on for extra texture and nutrients.
- Place the potatoes in a large pot and cover them with water. Bring the water to a boil, then reduce the heat to medium and let the potatoes simmer for 10-12 minutes, or until they are fork-tender. Be careful not to overcook them, or they will become mushy. But, you also don’t want to undercook them as they be firm and hard to eat. If you are questioning you can take out a slice and test it.
- While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the Dijon mustard, white wine vinegar, aquafaba, maple syrup, minced garlic, chopped parsley, chives, and dill until well combined.
- Once the potatoes are done, drain them, and run cold water over them to stop the cooking. Add the white vinegar or apple cider vinegar, lightly toss, and let the potatoes cool for 5-10 minutes. Then, transfer them to a large mixing bowl. Pour the dressing over the potatoes and gently toss until all of the potatoes are evenly coated. Be careful not to mash the potatoes while mixing and tossing.
- Season the French-style potato salad with a pinch of sea salt and black pepper if you wish.
- Cover the bowl with plastic wrap and let it chill in the fridge for at least an hour before serving.
Notes
French-style potato salad is not freezer-friendly.
Place leftovers in an airtight container and store them in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 127
- Sugar: 2 g
- Sodium: 295.3 mg
- Fat: 0.4 g
- Carbohydrates: 25.9 g
- Fiber: 3.1 g
- Protein: 3.5 g
- Cholesterol: 0 mg
Keywords: vegan potato salad, french potato salad, french-style potato salad, no mayo, oil-free, gluten-free, vegan side dish
Light, savory and pretty!!! I’m 52 yrs old and this is the first potato salad I’ve ever been inspired to make. Thank you 🙂
★★★★★
I’m so glad you enjoyed and thank you for reaching out.
Thank you a recipe using aquafaba instead of oil, making this tonight!
It’s divine!
Is it possible to rehydrate dry parsley and dill and use in place of fresh? Thx Maryann
You can use dry herbs, just cut the amounts by half as dry are more concentrated.
Can you use regular mustard instead of Dijon? My wife doesn’t like the taste of Dijon.
Absolutely!
Healthy French-style potato salad is a simple recipe made with red potatoes, fresh herbs, and a creamy oil-free Dijon vinaigrette dressing. The perfect plant-based side dish, light lunch, or afternoon snack.
★★★★★
Looks delicious! Question: You list white vinegar under the potatoes and then mention apple cider vinegar in the directions. Which is it? Thanks!
It should say “white vinegar” or “apple cider vinegar.” I just corrected…thanks for reaching out and enjoy:)
★★★★★
Am I blind? You mentioned white wine vinegar on the ingredient list then in the directions you mentioned to also add apple cider vinegar but it isn’t listed on the ingredient list. I want to try this recipe because I think using chick pea liquid is brilliant but I want to make sure first that I have the right ingredients!
Hi, Caren! It was a typo – it’s corrected now. It says with the potatoes “white vinegar or apple cider vinegar” right after the potatoes are done cooking. White wine vinegar goes in the dressing.
thank you!!
My pleasure.