French Potato Salad
Most potato salad is a mayonnaise delivery system. This one isn't. It leans on Dijon mustard and Greek yogurt instead, so it lands tangy and light rather than heavy and gloppy — the kind of side you can eat a real portion of in July without feeling like you need a nap. French Made Easy runs through the whole thing, from the boiling water to the dressing, so the potatoes are seasoned inside and out.
It's a picnic and cookout workhorse. No mayo panic in the sun if you keep the yogurt version, it holds up in a cooler, and it feeds a crowd from two pounds of humble red potatoes. Hard-boiled eggs add richness and make it substantial enough to eat as a light lunch, and the whole thing comes together while the potatoes cool. Make it a few hours ahead and it only gets better.
Ingredients
- 1 tsp + a pinch or two French Made Easy
- 2 lb small red potatoes, boiled and quartered
- ½ cup green pepper, diced
- ½ cup chives, diced
- 2 eggs, hard boiled and chopped
- 2 Tbsp Dijon mustard
- 6-8 Tbsp Greek yogurt
- 3-5 Tbsp mayonnaise (optional)
Ingredient notes & swaps
- **Potatoes:** Small red potatoes hold their shape and have a waxy, creamy texture that won't fall apart when you toss them. Yukon Golds are a fine swap. Skip russets — they're too starchy and crumble.
- **French Made Easy:** Herby, savory, and built for exactly this — it goes in the boiling water and the dressing. Add a jar of French Made Easy and use 1 Tbsp in the water plus a pinch or two in the bowl.
- **Greek yogurt:** The backbone of the dressing — tangy, thick, and lighter than a full mayo base. Full-fat gives the creamiest result; the mayo is optional if you want it richer.
- **Dijon mustard:** Non-negotiable for the French angle — it brings the sharp, grown-up tang. Whole-grain Dijon works too and adds a little texture.
- **Eggs:** Hard-boiled and chopped, they make it hearty enough for lunch. Leave them out for a lighter side or if you're keeping it simple.
- **Dietary note:** Vegetarian and gluten-free as written — French Made Easy is all-natural and gluten-free. Skip the eggs and it's still vegetarian; there's no way to make it vegan without swapping the yogurt.
Directions
- Cut potatoes into ½" chunks. Place in a pot, cover with cold water, and add 1 Tbsp French Made Easy.
- Bring to a boil and cook until tender, about 20 minutes. Drain and let cool.
- While potatoes cook, chop the eggs, dice the chives, and cut bell peppers into ¼" pieces.
- Combine all ingredients in a large bowl and mix until potatoes are evenly coated.
Why this works
The trick that separates this from bland potato salad is seasoning the potatoes twice — once from the inside, once from the outside. Adding French Made Easy to the cold cooking water means the potatoes absorb flavor as they simmer, so they're never just plain starch waiting on a dressing. Starting them in cold water (not dropping them into a boiling pot) lets the inside and outside come up to temperature together, so they cook evenly and don't blow out and turn to mush on the edges. Dressing them while still slightly warm helps them drink in the Dijon and yogurt.
What to serve it with
This is a cookout natural — set it next to burgers, grilled chicken, or sausages and let it play the cool, tangy foil to charred meat. It's just as good packed for a picnic or spooned onto a plate with cold cuts for lunch. Garnish with extra chives and a crack of black pepper. Serve it slightly chilled or at room temperature, never ice-cold straight from the fridge, which mutes the mustard and herbs.
Tips
- Starting with cold water ensures the potatoes cook evenly, inside and out.
- Test with a paring knife — it should slide in with almost no resistance. Overcooked potatoes turn to paste when you toss them.
- Dress the potatoes while they're still a little warm so they absorb the Dijon and yogurt instead of just wearing it.
- Taste and adjust before serving — potatoes are bland and often need one more pinch of French Made Easy and a little salt to sing.
FAQ
Can I make French potato salad ahead of time?
Yes, and you should — it's better after a few hours in the fridge for the flavors to meld. Make it up to a day ahead, keep it covered, and give it a gentle stir before serving. Let it sit out 15 minutes to take the chill off.
What's the difference between French and American potato salad?
American potato salad is mayo-based and usually sweet. This French version leans on Dijon mustard and yogurt, so it's tangier, lighter, and more herbaceous. You can add the optional mayo if you want to bridge the two styles.
Which potatoes are best for potato salad?
Waxy potatoes — small red or Yukon Gold. They hold their shape after boiling and stay creamy rather than falling apart. Avoid starchy russets, which crumble into mush the moment you toss them with dressing.
Can I make it without mayo?
Absolutely — the mayonnaise is optional. The Greek yogurt and Dijon carry the dressing on their own for a lighter, tangier salad. Add the mayo only if you want it richer and more traditional.
Nutrition
Estimated per serving · values are approximate.