This simple French-inspired Vegetarian Potato Salad Prepared with baby potatoes and comes with a garlic Homemade vinaigrette! It takes less than that 30 minutes and only 7 ingredients. A hearty and flavorful plant-based appetizer!
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🥔 Why you should try this potato salad
- This is a rustic and hearty salad. This classic French salad is often served as an appetizer with other crudités throughout the year. This makes a healthy and filling side dish that you can serve at a picnic or party.
- no mayo Unlike American potato salad, this French-inspired one is made with a vinaigrette. This makes for a light salad that really makes the potato flavor shine.
- It is vegetarian and gluten-free. Since this salad contains no eggs, mayo, or wheat, it’s naturally plant-based and gluten-free.
🧄 Material notes
This potato salad is just made 30 minutes with 7 basic elements. Here’s what you’ll need:
- potatoes – Use waxy potatoes. I personally went with baby potatoes. Check out the FAQ for more tips on choosing the best types of potatoes.
- Garlic and shallots
- olive oil – Prefer extra virgin olive oil for fruity flavor.
- Vinegar – A dash of apple cider vinegar brings out some tanginess. Feel free to replace it with rice or balsamic vinegar.
- Mustard – Use good quality yellow mustard, especially Dijon mustard. You can use whole grain mustard for a more rustic salad. Mustard acts as a natural emulsifier for the vinaigrette and adds a subtle spice.
- Salt and pepper – in season.
- fresh vegetables – I went with cilantro, but you can use whatever herbs you have on hand. Scallions, parsley, basil or even tarragon would make great alternatives.
🥣 How to make French Potato Salad
This salad is very easy to prepare:
- Boil the potatoes. Wash the potatoes, transfer to a large bowl and cover with water. Next, let it simmer for about 20 minutes or until the potatoes are fork-tender.
- Prepare the vinaigrette. In a small bowl, whisk together the oil, vinegar, mustard, minced garlic, shallots, salt, and pepper.
- Peel and slice the potatoes. Drain the potatoes and let cool for 20-30 minutes. With a knife or vegetable peeler, peel the potatoes and cut them into thick slices. You can dice them if you want.
- Toss with the vinaigrette and serve. Finally, pour the vinaigrette over the potatoes and toss to coat. Taste and adjust saltiness and serve at room temperature or cold!
While this salad is delicious on its own, you can serve it alongside Burger Like these high-protein vegan burgers, smoky black bean burgers or co fried food Like these Sesame and Peanut Tempeh Skewers or this Fried Eggplant!
📔 Tips
- Salt the boiling water. Generously salt the boiling water so the potatoes can absorb some of the saltiness.
- Peel or not. If you want a little more texture and color, keep the potatoes unpeeled.
- Make sure to season properly. You don’t want a bland potato salad! It should be perfectly salty and slightly peppery so taste and adjust accordingly.
- Let the salad sit for at least 30 minutes. This will allow the flavors to combine and the vinaigrette to blend into the potatoes.
💬 Frequently Asked Questions
- What type of potato works best to make this salad? I recommend using waxy potatoes that won’t break after cooking. Baby Yukon Gold, red-skin potatoes, or fingerling potatoes are great for this recipe.
- Should I peel the potatoes before or after boiling them? That is a personal choice. I personally like to cook the potatoes without the skin so they don’t get too watery.
- Can I make this potato salad in advance? This potato salad is best served at once, so prepare it up to 8 hours in advance. If you plan to make this salad 1-2 days ahead, toss it with the dressing just 30 minutes or 1 hour before serving.
- How long does this salad keep? This potato salad will keep in the fridge for up to 2 days.
This French potato salad makes a lively And flavored Summer side for picnics, BBQs, or parties! The Tangy mustard vinaigrette Brings a ton of flavor and keeps this salad on the light side!
🇫🇷 More French-inspired recipes
Let me know in the comments if you try this recipe!
📖 Recipe
Vegan Potato Salad (French-inspired!)
This simple French-inspired Vegetarian Potato Salad Prepared with baby potatoes and comes with a garlic Homemade vinaigrette! It takes less than that 30 minutes and only 7 ingredients. A hearty and flavorful plant-based appetizer!
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instructions
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Cook the potatoes: Clean the potatoes under cold water. Drain and add to a medium pot. Cover with water and add a pinch of salt.
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Bring to a boil and simmer for about 20 minutes or until the potatoes are fork-tender. Drain and let cool for about 30 minutes.
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Prepare the vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, mustard, minced shallot, garlic, salt, and black pepper.
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Peel the potatoes using a thin knife or vegetable peeler. Cut the potatoes into ½-inch thick slices and transfer to a mixing bowl.
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Pour the vinaigrette over the potatoes and add the chopped parsley. Toss to coat and adjust saltiness to taste.
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Serve at room temperature or cold! This vegetarian potato salad will keep in the refrigerator for up to 2 days.
Comment
- Salt the boiling water. Generously salt the boiling water so the potatoes can absorb some of the saltiness.
- Peel or not. If you want a little more texture and color, keep the potatoes unpeeled.
- Make sure to season properly. You don’t want a bland potato salad! It should be perfectly salty and slightly peppery so taste and adjust accordingly.
- Let the salad sit for at least 30 minutes. This will allow the flavors to combine and the vinaigrette to blend into the potatoes.
