French Vegan Potato Salad

Are you going to a 4th of July cookout tomorrow?  If so, I have the perfect recipe side dish for you to make – one the whole crowd will love: French Potato Salad.  

This vegan-friendly potato salad is bursting with flavor, sugar free, and super easy to make. 

It features small new potatoes, fresh herbs, and a zesty dressing made with white wine vinegar and Dijon mustard. The recipe has an added burst of flavor with the minced garlic and fresh herbs, making it the perfect healthy side dish for your Independence Day feast.

Celebrating holiday gatherings with food that’s not only tasty but also good for you is a win win!  

Happy 4th of July!

French Vegan Potato Salad

This is a classic French Potato Salad recipe that’s healthy and vegan. It is vinegar-based, made with Dijon mustard, olive oil, shallots, and fresh herbs.

Ingredients

  • 1 pound of baby red potatoes

  • 1 pound of baby yellow potatoes

  • 1 garlic clove

  • 1/4 cup of olive oil

  • 2 tablespoons of white wine vinegar

  • 2 teaspoons Dijon mustard

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 shallot, finely chopped (or 1/4 cup red onion)

  • 1 tablespoon each minced fresh cilantro, parsley, chives

  • 1 teaspoon minced fresh tarragon

Directions

  • Cook the Potatoes: Scrub the potatoes clean, place them in a large pot, cover with cold water, bring to a boil, and simmer until tender (10-15 minutes). Drain, cool slightly, then slice into 1/4-inch rounds or halve if small. Transfer potatoes to a large bowl.
  • Return water to a boil, add garlic, and cook uncovered for 1 minute. Remove garlic and immediately drop into ice water. Drain and pat dry; mince. Reserve 1/4 cup cooking liquid.
  • Make the Dressing: In a small bowl, whisk together reserved cooking water, Dijon mustard, white wine vinegar, olive oil, minced garlic, salt, and pepper until blended.
  • Assemble the Salad:  Pour dressing over the potatoes; gently toss to coat. Gently stir in shallots (or red onions), cilantro, parsley, and chives.
  • Serve: Allow the salad to sit for at least 30 minutes before serving to let the flavors meld. It can be served warm or at room temperature.

Notes

  • Adapted from Taste of Home Test Kitchen recipes.

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Improve Your Health With Personalized Nutrition Counseling - I'll Show You How!
Picture of Yetta Blair, CFNC, CHCC

Yetta Blair, CFNC, CHCC

Yetta is a certified functional nutrition practitioner, holistic cancer coach and speaker. She studied whole-food, plant-based nutrition with T. Colin Campbell, Ph.D., Professor Emeritus of Nutritional Biochemistry at Cornell University. She is a food driven analyst and works with clients to help them use nutrition principles to solve the root causes of their health symptoms. She knows that functional nutrition is the answer to our current healthcare crisis, both for individuals and for society at large, and wants to inform as many people as she can of the power of food to heal. Her promise to clients - if you eat better, you will feel better.