This authentic French potato salad recipe is based on Auguste Escoffier's classic Parisian version - no mayonnaise, just waxy potatoes soaked in white wine and tossed with fresh herbs and a light vinaigrette. In French called à la Parisienne, it's a classic summer side dish and best for picnics or BBQs.
This is definitely my preferred style of potato salad! Thanks for sharing the traditional recipe. - David
French Style Potato Salad - Ingredients
This isn’t your average French potato salad post. While most recipes online follow American twists (e.g. Ina Garten’s version with chopped onion, Dijon mustard and only a splash of wine), this classic, simple recipe goes well back over 100 years. Auguste Escoffier had already nailed it with his Parisian potato salad:
“Preferably use a potato variety that doesn’t mash well (keeps its shape), like Vitelotte. Cook them in salted water; slice them hot and marinate them in dry white wine… At the last minute, season with oil and vinegar, with the addition of parsley and chopped chervil and toss with care.”
- Auguste Escoffier, Guide Culinaire (1902) for 'Salade de pommes de terre à la Parisienne'.
Sound simple? It is. No onions, no garlic, no mustard. And it works: waxy potatoes, dry white wine, good olive oil and vinegar (if you can find vinaigre d'Orléans, go for it - it's what Alexandre Dumas used), and fresh herbs like parsley, chervil, or chives. Tarragon is also a lovely addition - before tossing gently with the vinaigrette.
Note: for the wine, I use a little less than Escoffier's 300ml for a kilo of potatoes.
French Potato Salad vs Salade Parisienne
I've seen some confusion between a simple French potato salad and the Parisian Salad.
La Salade Parisienne is the chef's special served in many popular cafés and corner restaurants around Paris. It's made of lettuce, hard boiled egg, diced ham (jambon de Paris), Emmental cheese and vinaigrette - without any potatoes! (source: 'On va déguster Paris', François-Régis Gaudry).
So if you’re searching for Salade de Pommes de Terre à la Parisienne, you’re after this no-mayo, wine-infused potato salad from Escoffier - not the ham and cheese affair.
Best Potatoes for Salad
For a salad, you want waxy potatoes that hold their shape - rather than go to mash. In the UK, try Charlotte, Jersey Royals, or Anya. In the US, Yukon Gold or Red Bliss, or Charlotte in France are best. If they're big, cut them into smaller chunks.
In summer, I love to use the freshest, French new potatoes from l'Île de Ré or Noirmoutier. They have the highest amount of vitamin C.
For more varieties in France and the rest of the world,
see my guide to Potatoes (pommes de terre).
Should You Wait for Potatoes to Cool Before Making Potato Salad?
Not completely. For salad, slice potatoes while still warm-hot. This helps them soak in the wine and bring out their best flavour. Wait just enough, though, so you don't need oven mitts to hold them! Once marinating, leave to cool.
Did you know that boiled then chilled potatoes creates resistant starch - great for your gut, as it's prebiotic-rich like apple compote.
What Salad Dressing do the French Use?
A classic French vinaigrette is simply made with olive oil, vinegar (cider or wine) and seasoning - just like in this classic Niçoise salad. Sometimes a little Dijon mustard is added. But it's not needed in a French potato salad.
Bonus Tips for French Potato Salad:
- Use top-quality olive oil or canola oil (both are the healthiest for salads) and good white wine. This recipe lets the ingredients shine. Add the mustard only if you really love it. Honestly? You may not even miss it.
- Can't find chervil? Use chives, parsley, dill, or even a pinch of fresh tarragon instead. For more ideas, see my guide to fresh herbs in French cooking.
Serving Suggestions
This is the best potato salad for picnics as it's without mayonnaise and the perfect summer side dish for BBQs, grilled fish or roast chicken.
It keeps well for up to 3 days chilled in the fridge and travels beautifully. Just let it return to room temperature before serving. It's the perfect accompaniment to pan-fried mackerel with mustard - delicious with added capers.
I also love adding a handful of roasted asparagus, cooked asparagus tips or green beans. Try even a few nasturtium leaves and their edible flowers - an idea inspired by a dreamy summer lunch after a visit to Monet's gardens (they're full of them in summer).
See my full Giverny guide of where to eat if you're planning a day visit from Paris - and take this salad with you for your picnic.
Authentic French Potato Salad (à la Parisienne)
Ingredients
- 500 g (18oz) waxy potatoes (e.g. Yukon Gold, Charlotte, Jersey Royals)
- 100 ml (3½ fl oz / - ½ cup) dry white wine
- 1 tablespoon fresh parsley finely chopped
- 1 tablespoon fresh chervil (chives or tarragon) finely chopped
French vinaigrette dressing
- 1 tablespoon cider or wine vinegar
- 1 tablespoon olive oil (or canola oil)
- ½ tsp each salt & pepper
- ½ teaspoon Dijon mustard optional (not in Escoffier's recipe)
Instructions
- Wash and scrub the potato skins (peel if you prefer). If potatoes large, slice them in half or quarter to cut cooking time. Cook potatoes in salted water: bring to the boil then turn down the temperature and leave to simmer for 10-15 minutes, depending on the size of your potatoes.
- Drain the potatoes and leave to cool slightly for 5-10 minutes. Slice while still warm (¼ inch). Transfer to a salad bowl and pour over the white wine immediately, to marinade well while it cools. Nearer to serving, prepare the vinaigrette.
Vinaigrette
- In a small bowl, beat together the oil and vinegar (and mustard, if using) until well mixed and season with salt and pepper. Add to the potatoes with the chopped herbs and toss gently to combine.
Jan Erik Rasmussen
Very good
Jill Colonna
Thank you Jan xo
David Scott Allen
This is definitely my preferred style of potato salad! Thanks for sharing the traditional recipe.
Jill Colonna
Pleasure, David! It's interesting on the chervil - it really does have such a subtle taste with the potatoes - it's just not always easy to find it.