French Potato Salad (No Mayo)
Inside: What makes this French potato salad different, the best potatoes to use, how to get maximum flavor into every slice, plus tips, swaps and make-ahead instructions.
This French potato salad skips the mayonnaise entirely — and that one decision changes everything. Warm Yukon Golds soak up dry white wine and a splash of chicken stock the moment they come off the heat, pulling flavor deep into the potato before a Dijon vinaigrette goes on. What you get is light, herbaceous and bright rather than heavy and goopy — a potato salad that actually tastes like summer.
Potato salad is a summer cookout staple, but a mayo-dressed version sitting in the sun raises eyebrows — and for good reason. This French potato salad is the no-mayo alternative that actually delivers on flavor: warm Yukon Golds soaked in white wine and chicken stock, tossed in a Dijon vinaigrette with capers, fresh dill and hard-boiled eggs.
If mayo-free picnic salads are your thing, you might also love my Green Bean, Potato & Tomato Salad, Antipasto Pasta Salad or this crunchy, refreshing Cilantro Lime Slaw.
Why this recipe works:
- The warm-potato technique — Dressing the potatoes with white wine and chicken stock while they’re still hot lets the starch absorb the liquid. By the time the vinaigrette goes on, the flavor is already inside the potato, not just on the surface.
- Dijon vinaigrette instead of mayo — Whisking olive oil slowly into Dijon and white wine vinegar creates a creamy emulsion that coats every slice without weighing the salad down.
- Capers — A small amount of chopped capers adds a concentrated briny punch that prevents it from being a one-note dish.
- Hard-boiled eggs — A Southern addition to what’s traditionally an egg-free French recipe. They add richness and body, and they play beautifully against the bright, acidic vinaigrette.
- Fresh herbs at the end — Dill and parsley go in last so they stay bright and fragrant rather than wilting into the dressing.
Ingredients:
- Yukon Gold potatoes — Waxy and buttery, they hold their shape after boiling and slicing without turning mealy. Red-skinned potatoes work too; avoid starchy russets, which will fall apart.
- Dry white wine — Sauvignon Blanc or Pinot Grigio work well. Avoid cooking wine, it should be something you like to drink.
- Chicken stock — Combined with the wine, it gives the warm potatoes something to absorb. Low-sodium canned broth works fine.
- Celery — Finely diced for crunch. It’s a Southern element but pairs well with the potatoes.
- Vidalia onion — Most French potato salad recipes use scallions and/or shallots and both work nicely here, but in the summer when I can get a good sweet onion, I like to include them in the mix.
- Scallions — Both the white and green parts, thinly sliced.
- Capers — Drained and chopped before adding so the briny flavor distributes evenly rather than landing in one bite.
- Hard-boiled eggs — Four large eggs, roughly chopped. See the FAQ below if you’d prefer to leave them out.
- Dijon mustard — The backbone of the vinaigrette. It emulsifies the dressing and adds depth without sharpness. Don’t substitute yellow mustard.
- White wine vinegar — Champagne vinegar is a beautiful substitute if you have it.
- Extra Virgin Olive oil — Use something with flavor here — this vinaigrette has nowhere to hide.
- Lemon–Fresh zest and juice naturally brighten and perk the flavors in the dressing. You don’t need much, but it should be fresh and not from a bottle.
- Fresh dill and Italian parsley — Fresh only. Dried herbs won’t give you the same brightness.
Step-by-step instructions:
- Add the potatoes to a pot and fill with cool water. Bring the pot to a boil, then reduce the heat to a simmer and cook them until they are tender, about 20 minutes. Drain the potatoes and let them sit in the pot to steam (and rest until they’re cool enough to handle).
2. Dice the celery, onions, scallions and capers and combine them in a small bowl. Set aside.
3. Once the potatoes are cool enough to handle (but still warm), use a paring knife to peel the skins off (they will slip off easily) and slice them into ¼” rounds. For flavor and moistness, sprinkle on the dry white wine and chicken stock (or low-sodium canned broth) to the still-warm potatoes. Carefully toss the potatoes to coat, let them sit, and soak up the liquids while you make the dressing.
4. Combine the Dijon mustard, white wine vinegar, salt and pepper in a bowl. Whisk to combine and slowly add the olive oil, whisking constantly until the dressing has emulsified. Stir in the lemon zest and juice and taste for seasonings. Adjust as necessary.
5. Add the chopped vegetables and capers to the potatoes.
6. Peel and chop the hard-boiled eggs and add them to the potato mixture. Carefully fold them together, so that the potatoes don’t fall apart.
7. Add the dressing and chopped herbs to the French potato salad and toss gently to combine.
8. Can be served immediately, at room temperature or chilled. (We like it at room temperature the best).
Pro-Tips:
- Dress the potatoes while they’re warm — This is the single most important step. Hot potatoes are porous and will absorb the wine and stock. Cold potatoes won’t, and the dressing will sit on the surface.
- Slice, don’t cube — Rounds have more surface area than cubes, which means more dressing contact and better flavor in every bite.
- Emulsify the dressing properly — Add the olive oil in a slow, steady stream while whisking. If you dump it in all at once, it won’t bind and the dressing will be thin and oily.
- Taste before serving — The flavors mellow as the salad cools. If it tastes flat, a pinch more salt or a small splash of vinegar will bring it back.
- Add herbs just before serving — If making ahead, hold the dill and parsley and toss them in right before the salad hits the table so they stay vivid green and fragrant.
Mistakes to avoid:
- Don’t use russet potatoes — They’re too starchy and will turn to mash when you try to slice and toss them. Stick with waxy varieties.
- Don’t skip the steam step — Letting the drained potatoes sit covered for 10 minutes off the heat dries them out slightly, which means they’ll absorb the wine and stock more efficiently instead of just getting waterlogged.
- Don’t serve it cold from the fridge — The Dijon vinaigrette will congeal slightly when chilled and the subtle flavors will disappear. Let it come to room temperature for at least 20 minutes before serving.
- Don’t use bottled lemon juice — Fresh lemon makes all the difference and the zest adds a brightness you can’t get from a bottle.
Swaps and Substitutions:
- No eggs — Leave them out entirely for a more traditional French bistro version. The salad is still beautiful and substantial without them.
- Shallots instead of Vidalia onion — A more authentically French choice, and excellent if you’re outside sweet onion season.
- Add green beans — Blanched haricots verts tossed in with the potatoes turn this into a Niçoise-adjacent salad that’s wonderful with grilled fish or salmon.
- Make it vegan — Swap the chicken stock for vegetable broth, leave out the eggs and use a splash of extra white wine instead. The vinaigrette is already plant-based.
- Herb swaps — Tarragon is a very French addition if you want to lean into the bistro direction. Chives work in place of scallions.
- Lemon zest and juice — Adds a bright citrusy note to the dressing. It’s a lovely riff but not traditional — leave it out if you want a more classic French bistro flavor.
FAQs
The main difference is the dressing. American potato salad uses a mayonnaise base while French potato salad uses a vinaigrette — typically Dijon mustard, vinegar and olive oil — which is lighter and brighter.
The other key difference is technique: French potato salad is dressed while the potatoes are still warm so they absorb the dressing rather than just being coated by it.
Yes. Leave them out and you have a more classically French version.
Waxy potatoes — Yukon Gold, red-skinned or fingerlings — are the right choice. They hold their shape after boiling and slicing. Starchy potatoes like russets will crumble when you toss them.
For this version, skip anything that adds more fat or creaminess — sour cream, mayo, cream cheese — since the whole point is a light, vinaigrette-dressed potato salad. Also avoid overcooked potatoes; they’ll fall apart. And don’t add the fresh herbs early — they’ll wilt and lose their brightness.
Room temperature is the sweet spot. The flavors are best when the salad isn’t cold from the fridge. It can also be served warm — straight from assembly — which is particularly beautiful at a fall or winter cookout.
Make ahead:
- You can make the entire salad ahead of time, but hold the fresh herbs until you’re ready to serve. . Assemble up to a day ahead, refrigerate it, and then let it come to room temperature for 20–30 minutes before serving. Add the dill and parsley right before it goes on the table.
Storage:
- Store in an airtight container in the refrigerator for up to 3–5 days.
- Before serving, remove from the fridge at least 20 minutes ahead and toss in fresh herbs if needed.
- The vinaigrette will have settled — give it a gentle stir before serving.
Freezing:
- I don’t recommend freezing this recipe.
More cookout side dish recipes to try:
No Mayo Potato Salad (a.k.a. French Potato Salad)
INGREDIENTS:
FOR THE POTATO SALAD:
- 3 pounds yukon gold potatoes
- 1 stalk celery
- 1 small vidalia onion (or sweet onion)
- 5 scallions thinly sliced
- 2 tablespoons capers chopped
- 4 large eggs
- 4 tablespoons drinkable white wine
- 3 tablespoons chicken stock from rotisserie chicken or low-sodium broth
- 2 tablespoons Italian parsley chopped
- 2 tablespoons fresh dill chopped
FOR THE DIJON DRESSING:
- 1 tablespoon dijon mustard
- 2 tablespoons white wine vinegar or champagne vinegar
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 10 tablespoons olive oil (½ cup + 2 tablespoons)
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
DIRECTIONS:
PREP THE FRENCH POTATO SALAD
- In a large stock pot add 3 pounds yukon gold potatoes and cover with cool water. Heat over high heat until the water comes to a boil. Reduce the heat and simmer for 20-25 minutes or until the potatoes are tender. Tip the pot to drain all the water then place the lid on the pot and let the potatoes steam (off the heat) for 10 minutes.
- Place 4 large eggs in a small sauce pan and cover with water. Bring water to a boil and cook for 1 minute. Remove from heat and let the eggs sit in the hot water for 10 minutes off the heat. Run under cold water, then peel eggs.
- Meanwhile, chop 1 stalk celery, 1 small vidalia onion, 5 scallions and 2 tablespoons capers and transfer them to a bowl.
- When the potatoes are cool enough to handle, use a sharp knife to peel the loose skins from the potatoes. (Don't worry if it doesn't all come off, you just want to remove the loose bits.
- Slice the potatoes into ¼" thick rounds and transfer to a large shallow bowl. Sprinkle potatoes with 4 tablespoons drinkable white wine and 3 tablespoons chicken stock from rotisserie chicken and toss carefully with a spoon, trying not to break them apart too much. Let the potatoes soak in the liquids for a few minutes.
MAKE THE DIJON MUSTARD SALAD DRESSING:
- In a bowl, combine 1 tablespoon dijon mustard, 2 tablespoons white wine vinegar , ½ teaspoon kosher salt and ¼ teaspoon black pepper and whisk to combine. Slowly drizzle in 10 tablespoons olive oil, whisking constantly to form an emulsion. Stir in 1 teaspoon lemon zest and 2 tablespoons lemon juice. Set aside.
ASSEMBLE THE NO MAYO POTATO SALAD
- Roughly chop the egg and add them to the potatoes.
- Add the chopped vegetables to the potatoes and drizzle over the dressing. Add 2 tablespoons fresh dill and 2 tablespoons Italian parsley and lightly toss to coat. Serve warm or at room temperature.
RECIPE VIDEO:
NOTES:
NUTRITION:
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I made the salad after dinner tonight so will serve it tomorrow. The few bites I’ve had are delicious. Wonder if it will taste just as good cold? My sister, Margaret, said she’s never made a potato salad she’s liked until yours. Well, I thought she was talking about this recipe but she was referring to your potato bacon recipe. Glad I thought it was this one because I’m not a huge fan of mayo.
I’m so glad you like the potato salad Pat! Good to know Margaret likes the bacon and egg one, too. Obviously, I’m a fan of both! This French potato salad is good cold, but I think if you let it sit out for about half an hour before serving, the flavors are better.
Hi, this looks great and I’ve pretty much got it all made, then realized that no where in the instructions does it tell me what to do with the eggs once they are cooked and peeled — what size chop? When do they come into the recipe?
Oops! Thanks for the heads up. Roughly chop the eggs and add them with the vegetables at the end. Toss gently.
This is my kind of potato salad! I’m honestly not a huge fan of the mayo versions – they leave me feeling so heavy. But this sounds fresh and wonderful!
This looks and sounds ridiculously good, Lisa! I’m French, and I’ve never even had French potato salad, let alone make it. I fail. I need to rectify this stat. This sounds so tangy and refreshing. I love the addition of capers, and with a mustard dressing like that, who needs mayo? It’s funny—growing up I was *huge* into creamy sauces and dressings. I still appreciate a little shmear on a sandwich or burger, but when it comes to salads anymore, not a chance. Give me ALL the vinaigrettes.
This is just the type of potato salad we would enjoy. We don’t like the heavy mayo covered potatoes you can’t taste anything else. We really like capers so this side would be perfect for our picnics and bbqs.
“The BIG thing that differentiates a French potato salad from a Southern potato salad is the mayonnaise — as in — there isn’t any.” Yippee! I am not a fan of potato salad with mayo so this recipe is right up my alley. I love eggs in potato salad as well. Bookmarking this for sure!
I love how you mixed French and Southern traditions together in this potato salad! It looks like you took the best of both and put them together for a great BBQ side. And no mayo makes it even better since that is one less thing to worry about when you’re eating outside. I’ll be sure to have the salad room temp when I make it.
Potato Salad is a favorite dish of mine and this recipe looks heavenly. I love how there is no mayo, but the white wine and Dijon mustard must give it the perfect light flavor. I am definitely making this with our next cook out.
I’ve never had capers in my potato salad before! I want to try this ASAP. I’m all about potatoes so I’m going to have to eat this like, tonight! Definitely pinning it!
I can’t tell you how I love your Southern FRENCH potato salad Lisa, although I’m Swiss from Geneva we’re close enough to France to share a lot of recipes. I’ve always had potato salad with your dressing and that’s the way I love it. We also dip the potatoes overnight into a mixture of broth and wine to keep them whole. Since I moved to live by the Mediterranean sea, I’ve started adding a few shredded anchovies. Oh now I’m craving for a potato salad!
You’re the second person that has mentioned soaking them overnight — that’s very interesting — and I think the anchovies would be perfect too.
This was divine! I needed a quick dish to take to a potluck…. and this saved the day! The capers were a game changer! Just the right amount of brine…. made it so well balanced! Im keeping this one to use over and over! 🙂
Thanks, Michele. We brought this one to a picnic last week and there wasn’t any left!
that dijon mustard dressing sounds incredible! I love that this is a non-creamy potato salad and it uses eggs. So yum!
I will have to try this one at my next potluck or BBQ!
Ohhhh yum, just pinned this one! I could eat this all by itself during the summer months. I like the no mayo part, and I especially love the added capers and classic hard boiled eggs. I’ve said this before, but I wish we were neighbors, Lisa 🙂
We love potato salad and are always looking for different variations on it. The dressing sounds amazing.
Oh I agree! Gimme all the eggs in my potato salad! This recipe is delightful, pinning to make, as potato salad is THE perfect summer side dish.
I love the addition of eggs in the potato salad and it looks fantastic I would devour the whole bowl ! we all would.
OMG am loving EVERYTHING about this salad. From the wine, to the capers…and of course the dill. This is going to be a hit at my next BBQ party. Printing right now!!
I love potato salad but I’ve never had it like this. It looks so good, I have to try it!